Greek Meatballs

(from clair’s recipe box)

This recipe is doubled because the original recipe calls for 1/2 lb turkey and 1/2 lb lamb, and its easier to buy them in 1 lb servings. I make one batch of 20 to eat and one batch of 20 to freeze. Freezing instructions below.
Serve on top of greek salad (see recipe in “salads” tag) or in pita with tomato, olives, feta and tzatziki (see recipe in “sauces” tag)

Source: tweaked from:

Prep time: 20 minutes
Cook time: 10 minutes
Serves 5 people

Categories: Main Dish, ethnic


  • 1 lb. ground turkey
  • 1 lb. ground lamb
  • 1/2 cup Panko breadcrumbs (make sure no HFCS or honey in the crumbs)
  • 4 tablespoons chopped fresh flat-leaf Italian parsley
  • 6 tablespoons chopped green onions (green parts only)
  • 1 tsp garlic-infused olive oil
  • Zest of 1 large lemon
  • 2 eggs
  • 2 teaspoons oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly cracked black pepper
  • 4 ounces crumbled feta cheese


  1. Preheat oven to 425 degrees. Line a baking sheet with foil or parchment paper and spray with cooking spray.

  2. In a large mixing bowl, combine all ingredients, gently using your hands to mix everything together until the meat is uniformly seasoned.

  3. Set aside half the mixture to freeze (follow instructions at the end).

  4. Divide the remaining mixture in half , then in half again so you have 4 equal parts. From there, divide each portion of the meatball mixture into 5 meatballs so you end up with 20 equal-sized meatballs. Roll each meatball between your hands to shape it and then arrange them on the prepared baking sheet.

  5. Bake in the preheated oven from 10-14 minutes, until they are nicely brown and cooked through.

  6. With the half meat mixture you set aside earlier, prep to freeze uncooked: just roll them into meatballs and place on a baking sheet, making sure they aren’t touching each other. Place the baking sheet in the freezer for 2-3 hours until the meatballs are frozen, then you can move them to a plastic freezer-safe bag or container and freeze for up to 3 months When ready to cook, just transfer the meatballs to a single layer on a baking sheet and thaw in the fridge, then bake according to the regular recipe directions.

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