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
Jennifer says
I used ground lamb and made exactly as written. Excellent! Will definitely make again.
Kimberly Killebrew says
Fantastic, Jennifer, thank you so much!
Chris David says
I loved this recipe so much .Its really awesome
Kimberly @ The Daring Gourmet says
Thank you, Chris, I’m so glad you enjoyed it!
Jennie says
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!
Kimberly @ The Daring Gourmet says
Terrific, Jennie, I’m so glad you enjoyed them and appreciate the feedback, thank you! Agreed, feta boosts it up by several notches!
Jenni Moore says
I made these for our family last night and they were a hit. Everyone commented on the wonderful blend of flavors. Will be making these again.
Kimberly @ The Daring Gourmet says
That’s awesome, Jenni, I’m so glad they were a hit – thank you!
Nate says
Talk about amazing flavor! 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!
Anonymous says
Amazing recipe !
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! :)