Greek Lamb Meatballs (Print Version)
# Ingredients:
→ Meats
01 -
2 lbs ground beef
02 -
1 lb ground pork
03 -
1 lb ground lamb
→ Fresh Produce
04 -
2 medium onions
05 -
2 green bell peppers
06 -
4 garlic cloves, minced
07 -
¾ cup chopped fresh parsley
→ Pantry & Dairy
08 -
3 cups panko bread crumbs
09 -
4 eggs, whisked
10 -
1 cup milk
11 -
4 teaspoons dried oregano
12 -
2 teaspoons dried mint
13 -
4 teaspoons kosher salt
14 -
1 teaspoon pepper
15 -
3-4 tablespoons olive oil
→ Toppings
16 -
2 tablespoons butter
17 -
½ lemon, juiced
18 -
Fresh dill
19 -
4-5 oz feta cheese, crumbled
20 -
1 cup tzatziki for dipping
# Instructions:
01 -
Mince garlic and whisk eggs. Shred onions and bell peppers, then thoroughly drain in a colander or squeeze out juice using a mesh bag.
02 -
In a large bowl, gently combine all meats, eggs, milk, bread crumbs, garlic, drained vegetables, parsley, and seasonings until well mixed.
03 -
Shape mixture into meatballs slightly larger than golf balls. Refrigerate for 1-2 hours to firm up.
04 -
Heat olive oil in a skillet and brown meatballs in batches on all sides. Transfer to a baking dish.
05 -
Bake at 350°F (175°C) for 25-30 minutes until internal temperature reaches 160°F (71°C).
06 -
Brush meatballs with melted butter and lemon juice mixture. Top with fresh dill and crumbled feta. Serve warm with tzatziki sauce.
# Notes:
01 -
Can be stored in the refrigerator for up to 3 days or frozen for up to 3 months
02 -
Ground pork can be substituted with additional lamb or beef
03 -
Can be made gluten-free by using gluten-free breadcrumbs