Thank you to Lindsay for sponsoring this post!
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.
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!
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.
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.
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.
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.
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. Remove Set aside. 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.
Heat about 2 tablespoons of oil in a large skillet over medium-high heat and brown the meatballs on all sides.
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.
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.
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.
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. 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.
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.
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
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
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
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!
Nate says
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.
Kimberly @ The Daring Gourmet says
That’s so awesome, Nate, I’m thrilled to hear it was such a hit – thank you!
Kate says
These are sooooooo good!!!! I made them exactly as directed and they were a big hit, everyone loved them! Thank you!
Kimberly @ The Daring Gourmet says
Awesome! I’m thrilled to hear that, Kate, thanks so much for the feedback!
LK says
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.
Kimberly @ The Daring Gourmet says
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.
Theresa says
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!
Kimberly @ The Daring Gourmet says
Awesome, Theresa, I’m so thrilled to hear that and really appreciate the feedback, thank you!
Pam says
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
Kimberly @ The Daring Gourmet says
Hi Pam, it’s 1 pound total and your choice of meat or meat combinations. Happy cooking! :)
[email protected] says
Oh this is so warming, inviting, and comforting looking. I could dig in with a chunk of good bread right now!
Kimberly @ The Daring Gourmet says
Thanks, Fabiola! Oh, I’m with you all the way on that – some good crusty bread that can soak up the flavorful juices…yummy!
Emily, Our house now a home says
This looks so good! In winter we love to do soups and chili for dinners.
Kimberly @ The Daring Gourmet says
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!
Amy Dowling says
These look amazing! Thanks for sharing. :)
Kimberly @ The Daring Gourmet says
Thanks, Amy! :)
Kimberly @ The Daring Gourmet says
Thanks, Amy, and you’re welcome! :)
April R - Uncookie Cutter says
Wow, amazing!! We love Lindsey’s naturals and we love Greek food. I’d love for you to come link up at our new recipe link party tomorrow where we make the features. Pinning this, looks delish!!!
Kimberly @ The Daring Gourmet says
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!
Ruthie says
These look delicious! My husband is Italian and makes meatballs quite often but I love this twist on the classic recipe!
Kimberly @ The Daring Gourmet says
Thanks, Ruthie! :)
Cori Landon says
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 :)
Kimberly @ The Daring Gourmet says
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 :)
Catherine T. says
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.
Kimberly @ The Daring Gourmet says
Thank you, Catherine, I really appreciate that :)
Michelle @ Blackberry Babe says
I love that picture of your daughter so much! Pure happiness and light in her eyes! And of course she would with delicious food like this!
Kimberly @ The Daring Gourmet says
Thank you, Michelle, she is such a bundle of joy and we cherish our little ones so much :)
Duane says
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!!!!
Kimberly @ The Daring Gourmet says
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 :)
Duane says
Hi Kimberly,
I make that great Martha Stewart “quick mousakka” recipe all the time…
http://www.marthastewart.com/314102/quick-moussaka
As soon as I saw your great Greek meatball recipe here I started salivating and knew I was going to do a merger (with the cheese topping from Martha’s recipe)….
Thanks…
Cookin Canuck says
I am diggin’ the flavors in these meatballs! And the roasted veggies just put those over the top.
Kimberly @ The Daring Gourmet says
Thanks, Cookin Canuck! Few things add flavor like roasted garlic and this is definitely the way to enjoy eggplant, too!
Sara says
WOW!! These look amazing and yummy… full of flavor!!!
Kimberly @ The Daring Gourmet says
Thanks so much, Sara, they were a hit in our family!
Becky Hardin | The Cookie Rookie says
I cannot wait to try this out
Kimberly @ The Daring Gourmet says
You’ll love it, Becky! :)
Heather | The Deans List says
YUM! I am so hungry after looking at this! I’ll have to put it on the meal plan soon!
Kimberly @ The Daring Gourmet says
Thanks, Heather, I’m already getting requests here to make it again! :)
Dee Dee (My Midlife Kitchen) says
Wowza! I can almost taste them already, and that’s just the description. Then you add those gorgeous photos, and I’m adding things to my grocery list right now! Yum!!
Kimberly @ The Daring Gourmet says
LOL, Dee Dee! :) With all the great ingredients in these it’s pretty much impossible for them not to look good!
Brandon @ Kitchen Konfidence says
These meatballs look like they are just PACKED with flavor. Love! I am definitely making this.
Kimberly @ The Daring Gourmet says
Thanks so much, Brandon, they are indeed packed with flavor!