Greek Meatballs Recipe


Difficulty LevelEasyHealth IndexAverage
CuisineInterest Group


 Yogurt1 Cup (16 tbs)
 Lean ground beef1 Pound
 Lean ground lamb1⁄2 Pound
 Finely chopped fresh mint/2 teaspoons dry mint1 1⁄2 Tablespoon
 Soft bread crumbs1⁄2 Cup (8 tbs)
 Onion1 Medium, finely chopped
 Salt1 Teaspoon
 Pepper1⁄8 Teaspoon
 All purpose flour1⁄2 Cup (8 tbs)
 Salad oil2 Tablespoon
 Dry basil1⁄2 Teaspoon
 Canned tomatoes1 Pound (1 Can)

Nutrition Facts

Serving size: Complete recipe

Calories 2443 Calories from Fat 1245

% Daily Value*

Total Fat 140 g214.7%

Saturated Fat 46.9 g234.6%

Trans Fat 0.5 g

Cholesterol 877.9 mg

Sodium 3370.4 mg140.4%

Total Carbohydrates 128 g42.5%

Dietary Fiber 17.2 g68.7%

Sugars 21.2 g

Protein 169 g338.2%

Vitamin A 101.5% Vitamin C 111.3%

Calcium 71.6% Iron 143%

*Based on a 2000 Calorie diet


Prepare yogurt sauce; cover and refrigerate until needed.
In a bowl, combine beef, lamb, mint, bread crumbs, eggs, onion, salt, and pepper; mix well.
Shape mixture into walnut-size meatballs; roll in flour, and shake off excess.
Heat oil in a wide frying pan over medium-high heat.
Add meatballs, a few at a time, and brown on all sides; remove from pan when browned.
Discard drippings.
Return meatballs to pan; add basil along with tomatoes (break up with a spoon) and their liquid.
Bring to a boil; cover, reduce heat, and simmer until meatballs are tender (about 15 minutes).
Pass yogurt sauce at the table.