This Greek Meatballs recipe captures the exquisite flavors of sun-kissed Greece! Incredibly rich in flavor, these delicious meatballs will have you coming back for seconds!
Our family loves meatballs.  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 also her famous barbecue meatballs that have wowed many dinner guests over the years.
What I love about meatballs is they’re not only thoroughly enjoyable to eat, they’re also fun to make – they’re the perfect medium for experimenting with a variety of flavors and ingredients. Today’s recipe is an example of that fun experimentation.
Our family also loves Greek flavors. (Our homemade Gyros is one of our favorite go-to dishes.) So I wanted to create some Greek-inspired meatballs incorporating traditional Greek ingredients and flavors. And these Greek Meatballs were a total hit!
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 go perfectly with these meatballs.
Greek Meatballs Recipe
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.
Dice it into chunks about 1/4 inch in size. Â You can make them larger if you prefer.
Don’t worry about tossing them with lemon juice to prevent them from getting brown. Â They’re going to get very brown while roasting them anyway.
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.
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. Â Remove Set aside. Â Once cool, peel and mince the roasted garlic.
Let’s make the meatballs!
Combine all of the meatball ingredients in a large bowl.
Combine to incorporate the ingredients, either using your hands or a food processor.
Form the mixture into 1-inch balls, you can make them larger if you prefer.
For Pan-Frying Method:
Heat about 2 tablespoons of oil in a large skillet over medium-high heat and brown the meatballs on all sides.
For Oven Method:
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 and baking them in an oven preheated to 400 F for about 17-20 minutes.
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.
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Add the red bell pepper and cook for another couple of minutes until softened.
Add the wine and bring it to a rapid boil. Â Boil for 2 minutes.
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.
Add the roasted eggplant, roasted garlic and all of the sauce ingredients, except for the olives, parsley and mint, and bring to a boil. Â 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. Â Add salt and pepper to taste.
Now it’s time to take those lusciously plump Kalamata olives.
Drain them and add them to the meatballs.
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 salad or leafy green salad.
You can also serve them sprinkled with some crumbled feta cheese.
NOTE: Â These meatballs taste even better the next day after the flavors have had time to meld. Â So this makes a perfect make-ahead dish.
Enjoy!
For more Greek and Greek-inspired recipes be sure to try our:
- Moussaka
- Gyros
- Greek Burgers
- Greek Chicken
- Tzatziki Sauce
- Greek Lemon Chicken
- Greek Wheat Berry Salad
- Greek Grilled Asparagus Salad
- Greek Seasoning
Greek Meatballs
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
- 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 ground chicken or turkey
- 1 28 ounce can crushed tomatoes
- 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
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
Instructions
- Preheat the oven to 425 degrees F.Toss the diced eggplant and garlic cloves 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 to the skillet 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
Nutrition
Originally published on The Daring Gourmet on February 25, 2016
Vicky @ Avocado Pesto says
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!
Kimberly @ The Daring Gourmet says
That’s what I would have thought too, Vicky, but she loves them! So glad these meatballs may just win you over! :)
Citra Kale @Citra's Home Diary says
This meatball absolutely will be winner on our dinner table… it looks scrumptious one. thx for sharing your recipe Kim. Love it!
Kimberly @ The Daring Gourmet says
Thanks so much, Citra! :)
Emily says
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!
Kimberly @ The Daring Gourmet says
Thanks so much, Emily, I am flattered! :) And YES, the kiddos (and eggplant-hating adults) will never guess it’s eggplant in here!
Christina | Christina's Cucina says
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!
Kimberly @ The Daring Gourmet says
I can’t think of a healthier snack, Christina. Thanks so much!
Erin says
Gorgeous! We love meatballs and I have some lamb in the freezer … I can’t wait to try this recipe. My kids are olive lovers, too!
Kimberly @ The Daring Gourmet says
Wonderful, Erin, lamb will be perfect!
Melanie says
Love, love, love the olives with these gorgeous meatballs, this was so delicious!
Kimberly @ The Daring Gourmet says
They’re the crowning touch, Melanie! :)
Annie @ Annie's Noms says
WOW, this looks amazing! So rich in colour and flavour. What a delicious way to enjoy homemade meatballs!
Kim Beaulieu says
I’m such a meatball fan. These look fabulous. Nothing better than Greek flavour profiles.
Kimberly @ The Daring Gourmet says
Thanks, Kim, Greek is one of my favorites as well :)
Kirsten/ComfortablyDomestic says
Greek flavor profiles are of my favorite in so many dishes. I really like all of the veggies that you incorporated into the meatballs!
Kimberly @ The Daring Gourmet says
Mine too, Kirsten, and thank you!
Erin @ Texanerin Baking says
I love all your ethnic dishes! And your daughter has the prettiest eyes. :)
Kimberly @ The Daring Gourmet says
Thanks so much, Erin! :)
Erin @ Dinners, Dishes, and Desserts says
I love meatballs, and I love Greek flavors – need to try these
Kimberly @ The Daring Gourmet says
You’ll love them, Erin! :)
Michelle @ The Complete Savorist says
I love meatballs and Greek food. I love the great twist making them greek meatballs.
Kimberly @ The Daring Gourmet says
So do we, Michelle, so it only seemed natural to combine the two!
Katerina @ Diethood says
Wow! These meatballs look every bit as amazing as you say! So flavorful!!
Kimberly @ The Daring Gourmet says
Thanks so much, Katerina, they were a hit!
Anna @ Crunchy Creamy Sweet says
YES! My family would love this!
Kimberly @ The Daring Gourmet says
Thanks, Anna, it really is a great one-pot family dish!
Justine | Cooking and Beer says
This is such a beautiful dish! So much flavor!
Kimberly @ The Daring Gourmet says
Thanks so much, Justine! :)