Flavoursome Greek-style meatballs made from pork mince, grated onion, crushed garlic, dried mint and toasted bread. Rolled in flour then fried in olive oil these meatballs are perfect for dipping into homemade tzatziki.
I learnt how to make these traditional Greek Meatballs while on holiday in Paros, Greece. I know - pinch me! What a dream come true to attend a traditional cooking class in Greece. I've created my own version of Greek meatballs made from New Zealand ingredients, with the same great flavour as the original.
Meatballs are such a staple in our house and I love that we have another recipe to add to the rotation. Other recipes in high-demand for my family include Homemade Pork Meatballs and Sweet and Sour Meatballs.
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Ingredient notes:
- Mince: Pork mince is the traditional choice for this recipe. It's full of flavour which is hard to replicate with beef mince.
- Bread: You can use any type of bread in this recipe. It's especially good for using up the end pieces of a loaf, or bread that's starting to go stale.
- Dried mint: Dried mint is available in most major supermarkets. But if you're having trouble sourcing it, feel free to substitute it for mixed dried herbs.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Toast the bread until golden, then set aside to cool. Roughly chop the bread either in a pull chopper or with a knife, then place in a large bowl. Add the remaining meatball ingredients, then mix everything together. Refrigerate the mixture for 1 hour.
Grate the cucumber and place in a clean tea towel or muslin. Squeeze to get as much liquid out as possible then place in a bowl. Add the remaining tzatziki ingredients, mix to combine, then refrigerate.
Roll the meatball mixture into balls approximately the size of a golf ball. Place the flour in a shallow bowl. Roll each meatball in the flour, then roll the balls between your hands to remove the excess flour. Place on a plate. Repeat with all the meatballs.
Heat the vegetable oil in a large frying pan over a medium-high heat. Add the meatballs and fry until golden and cooked all the way through.
Serve the meatballs with the tzatziki and a side salad if you like.
Recipe FAQs:
They can be either! I've served them with a fresh green salad in summer, and seasonal steamed veg in winter. They are also great as pass-around food at a party or to serve as a snack while watching a game of sport.
Yes, they can! Simply toast 4 pieces of gluten free bread (as they are always so much smaller than regular bread) for the mixture. To coat the meatballs, you can use rice flour in place of plain flour. Rice flour has a gritty texture to it which makes the meatballs nice and crispy on the outside.
Storage:
The meatballs can be prepped and rolled the night before you plan to cook them.
Leftover meatballs can be stored in an airtight container in the fridge for up to three days. Reheat in the microwave, oven or air fryer until piping hot.
Top tips:
Turn the oil temperature down halfway through cooking if it's getting too hot.
For another delicious take, be sure to give my Air Fryer Greek Meatballs a go!
Related Recipes:
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Greek Meatballs
Traditional meatballs made from pork mince, toasted bread, onion, crushed garlic, egg and dried mint. Serve with homemade tzatziki and fresh herbs.
Ingredients
Meatballs
- 3 slices of bread, toasted
- 400g pork mince
- 1 onion, grated
- 2 cloves garlic, crushed
- 1 egg, whisked
- 2 Tbsp dried mint or mixed herbs
- 1 Tbsp olive oil
- 1 tsp salt
- ¼ tsp cracked black pepper
To fry
- ½ cup plain flour
- 1 cup vegetable oil
Tzatziki
- ½ cucumber
- 250g thick Greek yoghurt
- 1 clove garlic, crushed
- 1 tsp red wine vinegar
- 1 Tbsp olive oil
- ½ tsp salt
- ¼ tsp cracked black pepper
Instructions
- Meatballs: Toast the bread until golden, then set aside to cool. Roughly chop the bread either in a pull chopper or with a knife, then place in a large bowl.
- Add the remaining meatball ingredients, then mix everything together. Refrigerate the mixture for 1 hour.
- Tzatziki: Grate the cucumber and place in a clean tea towel or muslin. Squeeze to get as much liquid out as possible then place in a bowl. Add the remaining tzatziki ingredients, mix to combine, then refrigerate.
- To cook: Roll the meatball mixture into balls approximately the size of a golf ball.
- Place the flour in a shallow bowl. Roll each meatball in the flour, then roll the balls between your hands to remove the excess flour. Place on a plate. Repeat with all the meatballs.
- Heat the vegetable oil in a large frying pan over a medium-high heat. Add the meatballs and fry until golden and cooked all the way through.
- Serve the meatballs with the tzatziki and a side salad if you like.
Notes
- I was taught this recipe at a Greek cooking class on the island of Paros. The dried mint really gives the traditional flavour.
- If you want to double the recipe, you could use a combination of pork mince and beef mince together.
- The meatball mixture could be made the night before if you want to get ahead.
- Turn the oil temperature down halfway through cooking if it’s getting too hot.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 1022Total Fat: 85gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 66gCholesterol: 144mgSodium: 1101mgCarbohydrates: 30gFiber: 2gSugar: 7gProtein: 35g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Janette Bilson says
Hi there, can you cook these in the oven?
VJ cooks says
The texture just wouldn't be the same. I would probably leave the flour off and spray with oil if I were to cook them in the oven.
Janette says
Thankyou