Beef Game/Other Most Popular

Greek Meatballs

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This past weekend, I challenged myself to come up with a well-thought out menu and actually shop, prep and cook all (or most) of the dishes on Sunday. So it was pretty imperative that everything I made be able to re-heat well and also travel with us, if need be. I’ll be posting a slew of recipes that we included in our menu this week, and on Friday, I’ll post the actual step-by-step, mind-numbing logistical steps for the shopping list and prep sequences. So if you’re like us, and grocery shopping on Saturday night is considered a “date”, you’ll be ready to go for next week.

Since I was making a lot of food on all the same day, I cut some corners–like the dried onion flakes and granulated garlic. I didn’t want to have to saute the fresh stuff, dirtying a pan and taking extra time, when I could just measure out of a bottle and continue on my merry way. However, as preachy as this is about to sound– this is not a declaration for using all dried herbs & stuff–fresh mint and lemon zest are a no compromise must in the meatballs.


  • 1 lb ground beef
  • 1 lb ground lamb
  • 1 egg
  • zest of 1 lemon
  • 2 teaspoons dried oregano
  • 1 teaspoon granulated garlic
  • 1 tablespoon dried onion flakes
  • 2 tablespoons fresh mint, minced
  • 1/4 cup feta cheese (optional)
  • salt & pepper


Preheat your oven to 350ºF.

In a large bowl, use your hands to mix together all the ingredients until well incorporated.

Use a cookie scoop (or your hand) to shape the mixture into balls and place in a 9×13 oven-safe baking dish.

Bake until cooked through, about 30 minutes.

Once the meatballs are cool, remove (making sure to remove any goop) from the pan and place, uncovered, in the fridge. Once cool, cover and store until ready to re-heat and eat.

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  • Reply
    Rachel (Two Healthy Plates)
    November 27, 2012 at 10:43 am

    The feta cheese would make these meatballs – yum!

  • Reply
    Jeremy B.
    November 27, 2012 at 3:46 pm

    Hello Megan…. I am a long time lurker on health bent and love everything you all do. I am really looking forward to the “step-by-step, mind-numbing logistical steps for the shopping list and prep sequences.” ! We have a new little one and needless to say prep and cook time has been replaced with a myriad of other things that must be done. Let’s just say we have stretched the definitions of “clean food” …. anyway I cannot wait for Friday.


    • Reply
      megan keatley
      November 30, 2012 at 10:36 am

      hahaha, thanks jeremy! well…i’m glad someone will find it useful!

  • Reply
    November 27, 2012 at 4:22 pm

    I love meatballs just for this reason, I can make them ahead and throw them in the freezer until I need them.

  • Reply
    November 27, 2012 at 4:48 pm

    Hi Megan – these meatballs look amazing – can’t wait to try them! It’s time I admit a small tiny secret though. My boys and I have been using your recipes to plan our weekly meals for almost 3 months now. We pick 3-5 recipes each week, make a grocery list and off we go to the grocery store. Now that we have all the basic ingredients (fish sauce, coconut aminos, chili paste, etc.) it makes it soooo much easier to throw one of your recipes together for a delicious crowd pleasing dinner. We even eat the leftovers for breakfast! Whew! Feels good to get all that out in the open. :-) Thanks for a great site!

  • Reply
    Busy Paleo Mom
    November 27, 2012 at 9:08 pm

    Yum! Cannot wait to try this one! Any suggestions of what to serve with these?

  • Reply
    December 11, 2012 at 12:47 pm

    Hi Megan…do you think using fresh garlic and onions would work in this recipe?


    • Reply
      megan keatley
      December 11, 2012 at 1:06 pm

      absolutely. just make sure you saute them until soft first, then add them to the meat.

  • Reply
    January 11, 2013 at 2:55 pm

    I made these the other day, but excluded the eggs and cheese since I can’t have them. They turned out really dry. I assumed it was due to the egg exclusion. Any recommendations of what I could use instead to maintain moisture?

    • Reply
      Vanessa P.
      January 15, 2013 at 11:49 pm

      oops i meant to “reply” to your post! (see below0

    • Reply
      February 2, 2013 at 11:01 am

      Maybe try adding a couple t’s of extra virgin olive oil, and bake them on a cooling rack. That’s how I do it and mine always come out perfect!

    • Reply
      October 5, 2013 at 6:39 pm

      A great and healthy egg substitute is 1 tbsp ground flax seed steeped in 3 tbsp hot water for long enough to get an egg-like consistency.

  • Reply
    Vanessa P.
    January 15, 2013 at 11:48 pm

    mmmmm I am trying these tonight -just made the balls. they smell so good!! Sheri, I wonder if you could use a meat that isn’t as lean? maybe beef that is more like 80/20?

  • Reply
    February 10, 2013 at 12:11 pm

    I love this recipe – I took inspiration from this and added a little twist with some mushrooms to bulk up the recipe instead of more mince!

    Thanks 😀

  • Reply
    March 2, 2013 at 11:00 pm

    These were yummy . . . My 2 year old gobbled them up!

  • Reply
    Health-Bent | Paleo Diet Recipes | Shop, Prep & Eat for the Week
    April 27, 2013 at 5:24 pm

    […] Greek Meatballs […]

  • Reply
    Mike Strickland
    April 28, 2013 at 8:57 pm

    I did these with the chopped Greek Salad. Everything turned out perfect… very tasty. I’ll send these to my Greek aunt because I know she’ll give them a shot.

  • Reply
    May 14, 2013 at 6:33 pm

    It looks yummy…I need to try this one…

  • Reply
    Kim MacRabie
    May 15, 2013 at 9:01 am

    What is the substitution if I only have dried mint?

    • Reply
      megan keatley
      May 15, 2013 at 2:01 pm

      Oh gosh, I have no idea. I don’t usually use dried mint. Perhaps try googling?

      [WORDPRESS HASHCASH] The poster sent us ‘0 which is not a hashcash value.

  • Reply
    July 7, 2013 at 1:28 am

    I made these today and while I couldn’t get any fresh mint I put 2 tsp of Mint Jelly in the mix. I also added 1 tsp of minced garlic instead of garlic flakes….the result is just beautiful. Could actually put more Mint Jelly if you wanted a mintier flavour but I’m really pleased with the result. Thank you for a delicious recipe.

  • Reply
    July 15, 2013 at 2:47 pm

    Hello, these look great. I only have ground beef at home currently – think it would work ok without the lamb? Thanks!

  • Reply
    Monika C
    August 7, 2013 at 5:38 pm

    OK, I am not going to lie. These are the best meatballs I ‘ve ever had! I substituted mint with parsley! YUM!

  • Reply
    September 4, 2013 at 7:40 am

    Hi Meghan…. could you tell me how many meatballs this recipe makes? Having a neighborhood get together this weekend and can’t wait to try these out! :-)

  • Reply
    Lindsey Brittain
    September 8, 2013 at 10:01 pm

    These were awesome! Haven’t made a bad thing from this website yet! Thanks for all the great recipes!

  • Reply
    September 20, 2013 at 11:42 am

    These sound perfectly delicious! Can’t wait to make a batch!

  • Reply
    10.19.13 | CrossFit 312
    October 19, 2013 at 1:07 am

    […] recipe paleo greek meatballs […]

  • Reply
    November 3, 2013 at 7:53 am

    Hi! I’ve made the Greek meatballs before and they were delicious. Any suggestions for a trype of sauce to serve with them?

  • Reply
    October 23, 2014 at 1:05 pm

    Hi I will make them for dinner, what can I give my kids as a side dish…pasta maybe? or salad?
    please let me know what is a kid friendly option

  • Reply
    November 17, 2014 at 10:44 pm

    Hi y’all,

    I’m planning on making these tomorrow they look so good!! I need to get my “pasta” fix in with some spaghetti squash made with a spiralizer… any suggestions for a sauce to go with this?


  • Reply
    November 6, 2015 at 11:04 am

    Made these into mini meatloaves and they were a hit. Very tasty.

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