Greek Meatballs Recipe

Prepare binding mixture

In a small bowl combine breadcrumbs and milk; let soak 5 minutes until softened.

In a large mixing bowl add ground beef, ground lamb, soaked breadcrumbs (with any remaining milk), chopped parsley, finely chopped red onion, minced garlic, chopped fresh oregano, crumbled feta, egg, ground cumin, ground cinnamon, salt, and black pepper.

Using clean hands or a spoon, gently mix ingredients until just combined. Do not overwork the mixture — overmixing makes meatballs dense. Taste a small pinch by pan-frying a teaspoonful to check seasoning and adjust salt/pepper if needed.

Form mixture into 1 1/4-inch to 1 1/2-inch meatballs (about 18–22 meatballs). Place on a rimmed baking sheet or plate.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add meatballs in batches leaving space so they brown — about 2–3 minutes per side until golden. They will not cook through completely. Transfer browned meatballs to a plate lined with paper towels or directly into the sauce (see next section). Reserve pan juices.

If you did not use the skillet for browning, warm 2 tablespoons olive oil in a large saucepan or the same skillet over medium heat. Add finely chopped yellow onion and cook 6–8 minutes until soft and translucent.

Add 3 cloves minced garlic and cook 30–45 seconds until fragrant, stirring so garlic does not burn.

Add 1/2 lb ground beef to the pan if using extra meat for the sauce. Break up with a spoon and brown for 4–5 minutes until no longer pink. Drain excess fat if necessary, leaving a tablespoon for flavor.

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize and deepen flavor.

Pour in 1/2 cup red wine (optional) to deglaze the pan, scraping up browned bits; simmer 2 minutes to reduce slightly.

Add crushed tomatoes (28 oz), dried oregano, dried basil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon sugar, and a bay leaf. Stir to combine and bring to a gentle simmer.

Carefully add the seared meatballs to the sauce in a single layer. Spoon sauce over the tops so they are mostly submerged.

Reduce heat to low, cover partially, and simmer gently for 25–30 minutes until meatballs are cooked through (internal temperature 160°F/71°C) and sauce has thickened. Stir occasionally, spooning sauce over meatballs to keep them moist.

Taste sauce and adjust seasoning with additional salt, pepper, or a pinch more sugar if needed. Remove bay leaf and stir in chopped fresh basil or parsley.

Serve meatballs and sauce over cooked orzo, pasta, or with slices of crusty bread to soak up sauce. Sprinkle crumbled feta over the top and finish with lemon wedges on the side for a bright squeeze of citrus.

Leftovers: cool to room temperature, refrigerate in an airtight container up to 3 days or freeze up to 3 months.