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Greek Meatballs

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Thank you to Lindsay for sponsoring this post!

greek meatballs recipe beef chicken pork lamb turkey olives eggplant garlic sauce greece

Our family loves meatballs.  And really, who doesn’t?  For many of us they’re linked to childhood memories of comfort food around the family dinner table or a favorite Italian restaurant.  My mom made the best Swedish meatballs along with two others that will forever remain family favorites:  Some deliciously creamy meatballs that she baked with biscuits on top and some barbecue meatballs that are downright amazing and have wowed many dinner guests over the years.

And so my love of meatballs continues, is equally shared by my husband and has been passed down to our children.  What I love about meatballs is they’re not only thoroughly enjoyable to eat, they’re also fun to make (rolling those plump balls and watching them sizzle and fry and fill your kitchen with a luscious aroma) and they’re the perfect medium for experimenting with a variety of flavors and ingredients.  (And yes, I have some more fun ones coming!)  And today’s recipe is one example.

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Our family also loves Greek flavors.  Our Homemade Gyros with Tzatziki Sauce is one of our favorite go-to dishes.  So I wanted to create some Greek-inspired meatballs incorporating traditional Greek ingredients and flavors.  They were a hit!

greek meatballs recipe beef chicken pork lamb turkey olives eggplant garlic sauce greece

These Greek Meatballs incorporate the flavors of sun-ripened tomatoes, caramelized red onions, roasted garlic, wine, roasted eggplant, Greek spices and fresh mint, to name a few.  And of course we can’t have Greek meatballs without Kalamata olives.  Originating from the sun-kissed regions of southern Greece in the town of Kalamata, they’re famous for their smooth, meaty texture and robust flavor.

And our 3 1/2 year-old daughter is obsessed with them.

It all started when she saw my husband popping some over a year ago and wanted to try them.  She hasn’t been able to stop since.  You’d think because of their strong flavor she’d shy away from them and just stick with the mild black olives.  No, she loves her Kalamatas at least as much.  And that does her mommy proud to see her enjoying one of our planet’s most healthy and widely researched superfoods as her choice of snacks.

Emily-Eating-Olives

What’s funny is that as much as she also loves meatballs, when it was time for dinner she ended up eating all of the olives off her plate and leaving the meatballs, ha!   We had to coax her back to the table and remind her to finish her meatballs, which she did, but only after requesting we add a few more of the olives to her serving.

I am so thrilled to have Lindsay Olives joining us for today’s post!  Lindsay has been a favorite American enterprise for a century now, producing California’s finest olives and this year they’re celebrating their 100th anniversary.  Our family has been enjoying their olives for many, many years.  In fact, it’s my dad who started the tradition of always bringing out a bowl of olives for virtually any and every family meal:  Italian food, of course.  Greek food, it’s a given.  Mexican food, naturally.  Indian food…why not?  Leave it to my dad.  He always finds a way to incorporate them and after all these years it almost feels unnatural not to have them at the table.

Kalamata-Olives-5

Ready for some great food?  Then roll up your sleeves and get ready to make some Greek Meatballs!

Let’s get started!

First we’re going to get the eggplant going so that can roast while we’re working on the other stuff.  Select an eggplant that is on the narrow side.  Fat ones tend to have more seeds which results in a bitter flavor.  The peel also tends to be bitter in flavor and tough in texture, so peel the eggplant completely.

Greek-Meatballs-prep-1

Dice it into chunks about 1/4 inch in size.  You can make them larger if you prefer.

Don’t worry about tossing them with lemon juice to prevent them from getting brown.  They’re going to get very brown while roasting them anyway.

Greek-Meatballs-prep-2

Toss them with a little salt and the olive oil along with the garlic and spread them out single-layer on a lined cookie sheet.

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Roast them in the oven preheated to 425 F for about 20 minutes or until nicely browned, turning once with a spatula after about 10 minutes.  Remove Set aside.  Once cool, peel and mince the roasted garlic.

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Let’s make the meatballs!

Combine all of the meatball ingredients in a large bowl.

greek meatballs recipe beef chicken pork lamb turkey olives eggplant garlic sauce greece

Combine to incorporate the ingredients, either using your hands or a food processor.

Greek-Meatballs-prep-6

Form the mixture into 1-inch balls, you can make them larger if you prefer.

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Heat about 2 tablespoons of oil in a large skillet over medium-high heat and brown the meatballs on all sides.

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I prefer the seared flavor that frying gives the meat, but if you prefer you can also bake them by laying the meatballs on a lined baking sheet an baking them in an oven preheated to 400 F for about 17-20 minutes.

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After frying the meatballs, transfer them to a plate and set aside.  Add the red onions and a little more oil if needed and cook them until soft and caramelized, about 6-8 minutes.

Greek-Meatballs-prep-9  Greek-Meatballs-prep-11

Add the red bell pepper and cook for another couple of minutes until softened.

Add the wine and bring it to a rapid boil.  Boil for 2 minutes.

Greek-Meatballs-prep-13

Next we’re going to add the crushed tomatoes.  For the best flavor, I recommend certified canned San Marzano tomatoes from Italy.  They have a flavor and sweetness that just can’t be adequately replicated anywhere else.  Place them in a bowl and crush them.

Greek-Meatballs-prep-14

Add the roasted eggplant, roasted garlic and all of the sauce ingredients, except for the olives, parsley and mint, and bring to a boil.  Reduce the heat to medium-low and simmer uncovered for 10 minutes.

Return the meatballs to the sauce, cover and simmer for another 15 minutes.  Add salt and pepper to taste.

greek meatballs recipe beef chicken pork lamb turkey olives eggplant garlic sauce greece

Now it’s time to take those lusciously plump Kalamata olives.

Drain them and add them to the meatballs.

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Cover and simmer for another 5 minutes then stir in the chopped parsley and mint.

greek meatballs recipe beef chicken pork lamb turkey olives eggplant garlic sauce greece

Garnish with some extra parsley and mint and serve with crusty bread, rice or orzo and a Greek salad or leafy green salad.

You can also serve them sprinkled with some crumbled feta cheese.

Enjoy!

NOTE:  These meatballs taste even better the next day after the flavors have had time to meld.  So this makes a perfect make-ahead dish.

greek meatballs recipe beef chicken pork lamb turkey olives eggplant garlic sauce greece

Print Recipe
4.91 from 10 votes

Greek Meatballs

These delicious meatballs are positively PACKED with flavor!
Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Servings: 4 servings
Calories: 499kcal
Author: Kimberly Killebrew

Ingredients

  • For the Meatballs:
  • 1 pound ground beef or pork, lamb, chicken, turkey (or combination of beef and pork)
  • 1/4 cup plain breadcrumbs (paleo: omit, gluten free - use GF breadcrumbs)
  • 1/4 cup finely chopped red onion
  • 2 cloves garlic ,minced
  • 1/4 cup finely chopped Kalamata olives (I used Lindsay Naturals Kalamata Olives)
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 1 large egg
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 3/4 teaspoon oregano
  • 3/4 teaspoon thyme
  • For the Roasted Vegetables:
  • 1 medium eggplant ,choose one that isn't too fat but more slender to avoid too many bitter seeds, peeled and diced into 1/4 inch pieces
  • 5 cloves garlic ,peels left intact
  • 2-3 tablespoons extra virgin olive oil
  • For the Sauce:
  • 1 medium red onion ,chopped
  • 2 tablespoons extra virgin olive oil
  • 1 small red bell pepper ,seeded and diced
  • 1/2 cup dry red wine ,or use white if using chicken or turkey
  • 1 28 ounce can crushed tomatoes (I recommend certified San Marzano's from Italy)
  • 1/3 cup chopped sun-dried tomatoes in oil ,drained
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon thyme
  • 1/2 teaspoon oregano
  • 1 cup whole Kalamata olives ,drained (I use and recommend Lindsay Naturals Kalamata Olives)
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh mint
US Customary - Metric

Instructions

  • Preheat the oven to 425 degrees F.
  • First get the roasted eggplant and garlic going. Toss them with a little salt and the olive oil and spread them out single-layer on a lined cookie sheet. Roast for about 20 minutes or until nicely browned, turning once with a spatula after about 10 minutes. Remove Set aside. Once cool, peel and mince the roasted garlic.
  • Combine all of the meatball ingredients in a large bowl. Use your hands or a food processor to incorporate the ingredients. Form the mixture into 1-inch balls (you can make them larger if you prefer).
  • Heat about 2 tablespoons of oil in a large skillet over medium-high heat and brown the meatballs on all sides (See NOTE for oven baking method). Transfer the meatballs to a plate and set aside.
  • Add the red onions and the oil if more is needed and cook them until soft and caramelized, about 6-8 minutes. Add the red bell pepper and cook for another couple of minutes until softened. Add the wine and bring it to a rapid boil. Boil for 2 minutes.
  • Add the roasted eggplant, roasted garlic and all of the sauce ingredients, except for the olives, parsley and mint, and bring to a boil. Reduce the heat to medium-low and simmer uncovered for 10 minutes. Return the meatballs to the sauce, cover and simmer for another 15 minutes. Add salt and pepper to taste. Add the whole Kalamata olives, cover and simmer for another 5 minutes then stir in the chopped parsley and mint.
  • Garnish with some extra parsley and mint and serve with crusty bread, rice or orzo and a Greek or leafy green salad. You can also served the meatballs sprinkled with some crumbled feta cheese.
  • NOTE: These meatballs taste even better the next day after the flavors have had time to meld. So this makes a perfect make-ahead dish.

Notes

I prefer the seared flavor that frying gives the meat, but if you prefer you can also bake them by laying the meatballs on a lined baking sheet an baking them in an oven preheated to 400 F for about 17-20 minutes.
Calories: 499kcal | Carbohydrates: 27g | Protein: 30g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 111mg | Sodium: 1992mg | Potassium: 1191mg | Fiber: 8g | Sugar: 10g | Vitamin A: 41.5% | Vitamin C: 67.5% | Calcium: 11.5% | Iron: 31.3%

greek meatballs recipe beef chicken pork lamb turkey olives eggplant garlic sauce greece

Disclosure: A special thank you to Lindsay for sponsoring this post and a thank you to my readers for supporting the brands I love that help make The Daring Gourmet possible!

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85 Responses

  12. Wow! What a great recipe for something new in our household! We all love meatballs so I”m sure this would be a hit. My kids have always love any type of olives since they were younger. They are actually one of my favorite things to eat! Thanks for a great recipe, Kimberly!

    Reply

  13. Oh. My. Goodness. This looks so delicious and I have never seen any dish like this before in my life! I think my family would love this and what a great way to sneak in eggplants!

    Reply

    • Thanks so much, Emily, I am flattered! :) And YES, the kiddos (and eggplant-hating adults) will never guess it’s eggplant in here!

      Reply

  15. Love this Greek spin on meatballs and cannot believe your 3 1/2 year old loves Kalamata olives! I would think the taste would be too strong for her! Love that. I amm all about Greek food and normally not a huge fan of meatballs but you may have convinced me to make these!

    Reply

    • That’s what I would have thought too, Vicky, but she loves them! So glad these meatballs may just win you over! :)

      Reply

    • Thanks, Sara, and that’s awesome! Doesn’t it make you so happy to see your little ones eating and enjoying such healthy superfoods?

      Reply

  20. My daugther (4 1/2) loves olives too, I only buy the darkest and bitterest I can find (my favorite kind) and she loves them. My mother-in-law was shocked to see her eating olives, she’s over 60 and doesn’t like anything that doesn’t grow in Germany. :) And your meatballs look amazing, we would all love a plate of that, meatballs of all kinds are also deeply loved here.

    Reply

    • Thanks so much, Adina! That’s hilarious about your mother-in-law, such German pride – love it! :)

      Reply

    • LOL, Dee Dee! :) With all the great ingredients in these it’s pretty much impossible for them not to look good!

      Reply

    • Thanks, Cookin Canuck! Few things add flavor like roasted garlic and this is definitely the way to enjoy eggplant, too!

      Reply

  27. If you want to make this more delicious (and fattening) I would take the cheese mixture Martha Stewart uses in her version of quick “mousakka” and cover the end result of the recipe you see here with that cheese mixture and bake it in the oven….
    WOW!!! GLUTTON HEAVEN!!!!

    Reply

    • Duane, it’s so funny you mention that because I was *this* close to doing that very thing! I was thinking of using my recipe for Authentic Greek Moussaka as the inspiration and covering these meatballs with that thick, creamy bechamel and baking them in the oven. Well, we think alike, Duane, and I think it’s a sign that I need to make a Creamy Greek Meatballs version :)

      Reply

  29. Mouthwatering meatballs and such a beautiful and angelic daughter, I feel greatly enriched by your post :) Seeing her enjoying her Lindsay olives just warms my heart. Thanks for sharing your beautiful family and this wonderful recipe, I look forward to trying it.

    Reply

  30. These look soooooo good!! I adore Greek food and kalamata olives are my favorite. (I’ve had Lindsay’s natural kalamatas btw and they’re excellent.) I think this is going to be another family favorite, Kimberly, thank you in advance :)

    Reply

    • Thank YOU, Cori! My husband took the leftovers with him to work for lunch and he said his co-workers were clamoring at his office door because the aroma was wafting through the whole clinic :)

      Reply

    • Thanks, April! We love Lindsay’s “natural” line, too, the flavor is awesome! Thanks so much for the pin and for the invite to the link party, I’ll make myself a note so I remember to stop by!

      Reply

    • I agree, Emily, I love the Winter for that very reason – it’s the perfect time to cook up all those hot and satisfying comfort dishes!

      Reply

    • Thanks, Fabiola! Oh, I’m with you all the way on that – some good crusty bread that can soak up the flavorful juices…yummy!

      Reply

  36. Do you a pound of all the different meats. Or do you use a pound of 2 kinds of meat. Meat has to equal 1 lb?
    Kinda confused

    Reply

    • Hi Pam, it’s 1 pound total and your choice of meat or meat combinations. Happy cooking! :)

      Reply

  37. Made this two nights ago and it was absolutely delicious! Tried it the following night and like you said it was even better, the flavors were even more vibrant. Thanks for another winning recipe!

    Reply

    • Awesome, Theresa, I’m so thrilled to hear that and really appreciate the feedback, thank you!

      Reply

  38. Love your Greek Meatball recipe. Made it for a dinner party last weekend and will do it again in 2 weeks. Bravo! I would like a good orzo recipe to accompany it. I bought a packaged one but it was too salty. Your website is now posted on my screen. Thanks. Everything looks really good. Glad I found you.

    Reply

    • Awesome, I’m so thrilled to hear that, LK, thank you! So glad you found us as well :) The only orzo recipe I have right now that is for a side dish is my Greek Orzo Salad.
      I also have a Homemade Rice-a-Roni recipe that makes a really nice side dish, including as an accompaniment for things like these meatballs.

      Reply

  39. These are sooooooo good!!!! I made them exactly as directed and they were a big hit, everyone loved them! Thank you!

    Reply

  40. Talk about a total flavor explosion! Made these over the weekend for some dinner guests and the compliments just kept pouring in. These are some incredible meatballs, thanks for sharing your recipe.

    Reply

    • That’s so awesome, Nate, I’m thrilled to hear it was such a hit – thank you!

      Reply

  42. I used less mint, and fewer olives in the sauce, and it turned out beautifully! great recipe, and thanks for all the pics of the cooking process. We think adding feta cheese is a must!! Thanks!

    Reply

    • Terrific, Jennie, I’m so glad you enjoyed them and appreciate the feedback, thank you! Agreed, feta boosts it up by several notches!

      Reply

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