Greek Meatballs with Lamb, Parsley, Mint, and Oregano

Choose ground lamb for its richer flavor and enough fat to keep these Greek meatballs, or keftedes, juicy; lean beef or turkey also work. Grated onion, garlic, oregano, cumin, coriander, parsley, and optional mint give the small meatballs a fragrant Mediterranean profile.

The meat mixture starts with grated onion rather than diced onion, so its moisture and flavor distribute through the lamb. Garlic, dried oregano, cumin, coriander, and Italian seasoning build the seasoning base, while egg and breadcrumbs bind the mixture. Parsley and optional mint bring fresh herbal notes. Forming tablespoon-size portions keeps the meatballs consistent whether they are baked or pan-fried.

As the meatballs cook, they should hold their rounded tablespoon-size shape and remain juicy inside. For baking, turn them halfway through the 15 to 18 minutes so they cook evenly. For skillet cooking, fry each side for 3 to 4 minutes. Overmixing the meat can make the finished meatballs firmer, so mix only until the ingredients are well combined.

Serve the meatballs with Tzatziki Sauce or tomato sauce. For a pita meal, add fresh tomato slices, red onion, and Tzatziki; for a Greek-style pasta dinner, use tomato sauce with black olives, fresh oregano, and feta cheese. Raw or cooked meatballs can be frozen after being formed or cooled.