Greek Meatballs
The flavors of lemon and oregano fill these meatballs. Serve with Tzatziki Sauce!
Ingredients
- 1 pound ground chicken
- 1 pound ground pork, or ground chicken
- 1 1/2 teaspoons sea salt, or to taste
- 1/2 teaspoons freshly-cracked black pepper
- 2 teaspoons Mediterranean oregano
- 2 tablespoons garlic, finely minced
- 1/2 teaspoon dried dill weed
- 1 teaspoon dried Italian/Flat-leaf parsley
- 1 tablespoon lemon-pepper seasoning
- 1 lemon zested
Instructions
- Preheat the oven to 350 degrees.
- Line a rimmed baking sheet with foil, for easier clean up. Set aside.
- In a large bowl, combine all the ingredients together.
- Heat a small skillet over medium-high heat. Form a small patty, about 1 tablespoon of the meatball mixture pressed into a patty, and cook in the hot pan until cooked through. Taste for seasoning and adjust as desired. You can continue this testing process as much as necessary.
- Form evenly-sized meatballs, about 2 tablespoons each of the meat mixture, and place them without touching on the lined baking sheet.
- Bake in the oven until cooked through, approximately 20 to 25 minutes, or until a digital thermometer reads 165 degrees.
- When the meatballs are just cooked through, remove the pan from the oven and serve hot or allow to cool and store in an airtight container in the refrigerator for up to 4 days.
Notes
Meatballs freeze very well. Once completely cooked and cooled, place them in a double-layer freezer bag, label the bag and freeze for up to 3 months.
Nutrition Facts
Greek Meatballs
Amount per Serving
Calories
456.39
% Daily Value*
Fat
31.58
g
49
%
Saturated Fat
10.74
g
67
%
Trans Fat
0.07
g
Polyunsaturated Fat
1.77
g
Monounsaturated Fat
4.1
g
Cholesterol
178.03
mg
59
%
Sodium
1021.22
mg
44
%
Potassium
635.19
mg
18
%
Carbohydrates
3.51
g
1
%
Fiber
0.69
g
3
%
Sugar
0.15
g
0
%
Protein
39.47
g
79
%
Vitamin C
3.94
mg
5
%
Calcium
50.97
mg
5
%
Iron
2.46
mg
14
%
* Percent Daily Values are based on a 2000 calorie diet.
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