Description
These Greek Meatballs are a flavorful blend of ground lamb and beef seasoned with oregano, garlic, and red pepper flakes, baked to golden perfection. Perfect as an appetizer or main dish, they are easy to prepare and deliver authentic Mediterranean taste.
Ingredients
Scale
Meatball Mixture
- 1 tablespoon olive oil
- ¾ pound ground lamb
- ¾ pound ground beef
- 1 cup bread crumbs
- 2 tablespoons milk (plus additional if necessary)
- Freshly ground pepper to taste
- Salt to taste
- ½ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon fresh garlic (minced)
- 1 large egg
Instructions
- Preheat Oven: Preheat your oven to 450 degrees Fahrenheit. Prepare a baking sheet by placing a cooling rack over it to allow even roasting of the meatballs.
- Prepare Meat Mixture: In a medium mixing bowl, pour in the olive oil and add the ground lamb and ground beef. Season with salt and freshly ground pepper to taste. Add the bread crumbs and 2 tablespoons of milk, mixing well to combine the ingredients. If the mixture feels dry, add additional milk one tablespoon at a time until moistened.
- Add Seasonings and Egg: Incorporate the red pepper flakes, dried oregano, minced fresh garlic, and the large egg into the meat mixture. Mix thoroughly until all ingredients are well combined.
- Form Meatballs: Using a small cookie scoop or by hand, shape the meat mixture into approximately 30 evenly sized meatballs. Place each meatball on the prepared cooling rack over the baking sheet.
- Roast Meatballs: Roast in the preheated oven for 15 to 18 minutes or until the meatballs are golden brown and cooked through.
Notes
- Using a cooling rack on the baking sheet allows heat to circulate around the meatballs, promoting even cooking and browning.
- Adjust the amount of milk to get the meat mixture moist but not too wet – it should hold together easily.
- Ground lamb provides authentic flavor, but you can substitute with all beef if preferred.
- These meatballs pair well with tzatziki sauce, pita bread, or a Greek salad.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for longer storage.
