Greek Meatballs with Feta Fries & Greek Salad
These Greek Lamb & Pork Meatballs are a guaranteed crowd-pleaser. Everything bakes together in the oven, so you can make a big batch - perfect for entertaining or an easy family dinner. Serve with feta fries, a fresh Greek salad and warm flatbreads.
Serves
6-8
Prep time
30 minutes
Cooking time
40 minutes
Helpful Tips
Storage
- Store cooked meatballs in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.
- Fries are best served fresh but can be reheated in the oven to crisp up.
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Substitutions
- Meat: Substitute lamb or pork with beef or chicken mince.
- Herbs: Use dried herbs if fresh aren’t available (reduce by half).
- Feta Fries: Swap feta for crumbled goat’s cheese or parmesan.
Serving Suggestions
Serve the meatballs and feta fries alongside a classic Greek salad, a bowl of tzatziki, and warm pita bread. Perfect for sharing, BBQ spreads, or Sunday dinners.
Helpful Tips
Storage
- Store cooked meatballs in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.
- Fries are best served fresh but can be reheated in the oven to crisp up.
Substitutions
- Meat: Substitute lamb or pork with beef or chicken mince.
- Herbs: Use dried herbs if fresh aren’t available (reduce by half).
- Feta Fries: Swap feta for crumbled goat’s cheese or parmesan.
Serving Suggestions
Serve the meatballs and feta fries alongside a classic Greek salad, a bowl of tzatziki, and warm pita bread. Perfect for sharing, BBQ spreads, or Sunday dinners.
Ingredients
For the Meatballs:
- 1 kg lamb mince
- 500 g pork mince
- 1 brown or red onion, grated
- 3 garlic cloves, minced
- 1 cup panko breadcrumbs
- 2 eggs
- ¼ cup fresh parsley, finely chopped
- 3 tbsp fresh mint leaves, finely chopped
- 1 tsp ground cinnamon
- 2 tsp ground cumin
- 1 tbsp dried oregano
- 2 tsp paprika
- 1 tsp finely grated lemon zest
- Salt and freshly cracked black pepper, to taste
- Olive oil (for baking or frying)
For the Feta Fries:
- 4 large potatoes (about 800 g), peeled
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
- Salt and freshly cracked black pepper, to taste
- 80–100 g feta cheese, crumbled
- Chopped fresh parsley, to serve
- Lemon wedges, to serve
For the Greek Salad:
Recipe here
To serve:
- Tzatziki dip
- Flatbreads (recipe here)
Nutritional Information
(
per serving, based on
6
)
Nutrient
Amount
Calories
610
kcal
Protein
38
g
Carbohydrates
25
g
Fat
42
g
Fibre
3
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
For the Meatballs:
- In a large bowl, add the grated onion, lamb, pork, garlic, breadcrumbs, eggs, herbs, spices, salt, pepper, and lemon zest.
- Using your hands, mix well until the mixture becomes smooth, sticky, and fully combined. Roll into golf-ball-sized meatballs and set aside on a tray or plate.
Oven Method (ideal for larger batches or entertaining)
- Preheat the oven to 200°C (fan 180°C) and line two large baking trays with baking paper.
- Arrange the meatballs on the trays, leaving space between each one. Drizzle generously with olive oil.
- Bake for 20–25 minutes, flipping halfway through, until golden and cooked through.
- For extra colour and char, switch to grill (broil) mode for the final 1–2 minutes.
- Serve with a squeeze of lemon, chopped parsley, and lemon wedges on the side. Add a spoonful of tzatziki on top of the meatballs for a creamy finish.
Pan-Frying Method (for smaller batches or crisp edges)
- Heat a large non-stick skillet over medium heat and add 1–2 tbsp olive oil.
- Cook the meatballs in batches for 5–6 minutes, turning occasionally, until golden and just cooked through.
- Transfer to a plate, cover to keep warm, and repeat with the remaining meatballs.
- Serve with a squeeze of lemon, chopped parsley, and lemon wedges on the side. Add a spoonful of tzatziki on top of the meatballs for a creamy finish.
For the Feta Fries:
- Preheat your oven to 220°C (fan 200°C).
- Cut the potatoes into fries (about 1 cm thick). Place them in a large bowl of cold water and soak for 10 minutes (this removes excess starch and helps them turn crisp in the oven).
- Drain the potatoes and pat them completely dry with a paper towel.
- Toss with olive oil, rosemary, salt, and pepper until evenly coated.
- Spread the fries out in a single layer on a lined baking tray — avoid overcrowding.
- Bake for 40 minutes, flipping halfway through, until golden and crisp on the edges.
- Transfer the hot fries to a serving platter. Scatter generously with crumbled feta and fresh parsley.
Ingredients
For the Meatballs:
- 1 kg lamb mince
- 500 g pork mince
- 1 brown or red onion, grated
- 3 garlic cloves, minced
- 1 cup panko breadcrumbs
- 2 eggs
- ¼ cup fresh parsley, finely chopped
- 3 tbsp fresh mint leaves, finely chopped
- 1 tsp ground cinnamon
- 2 tsp ground cumin
- 1 tbsp dried oregano
- 2 tsp paprika
- 1 tsp finely grated lemon zest
- Salt and freshly cracked black pepper, to taste
- Olive oil (for baking or frying)
For the Feta Fries:
- 4 large potatoes (about 800 g), peeled
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
- Salt and freshly cracked black pepper, to taste
- 80–100 g feta cheese, crumbled
- Chopped fresh parsley, to serve
- Lemon wedges, to serve
For the Greek Salad:
Recipe here
To serve:
- Tzatziki dip
- Flatbreads (recipe here)
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
610
kcal
Protein
38
g
Carbohydrates
25
g
Fat
42
g
Fibre
3
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
For the Meatballs:
- In a large bowl, add the grated onion, lamb, pork, garlic, breadcrumbs, eggs, herbs, spices, salt, pepper, and lemon zest.
- Using your hands, mix well until the mixture becomes smooth, sticky, and fully combined. Roll into golf-ball-sized meatballs and set aside on a tray or plate.
Oven Method (ideal for larger batches or entertaining)
- Preheat the oven to 200°C (fan 180°C) and line two large baking trays with baking paper.
- Arrange the meatballs on the trays, leaving space between each one. Drizzle generously with olive oil.
- Bake for 20–25 minutes, flipping halfway through, until golden and cooked through.
- For extra colour and char, switch to grill (broil) mode for the final 1–2 minutes.
- Serve with a squeeze of lemon, chopped parsley, and lemon wedges on the side. Add a spoonful of tzatziki on top of the meatballs for a creamy finish.
Pan-Frying Method (for smaller batches or crisp edges)
- Heat a large non-stick skillet over medium heat and add 1–2 tbsp olive oil.
- Cook the meatballs in batches for 5–6 minutes, turning occasionally, until golden and just cooked through.
- Transfer to a plate, cover to keep warm, and repeat with the remaining meatballs.
- Serve with a squeeze of lemon, chopped parsley, and lemon wedges on the side. Add a spoonful of tzatziki on top of the meatballs for a creamy finish.
For the Feta Fries:
- Preheat your oven to 220°C (fan 200°C).
- Cut the potatoes into fries (about 1 cm thick). Place them in a large bowl of cold water and soak for 10 minutes (this removes excess starch and helps them turn crisp in the oven).
- Drain the potatoes and pat them completely dry with a paper towel.
- Toss with olive oil, rosemary, salt, and pepper until evenly coated.
- Spread the fries out in a single layer on a lined baking tray — avoid overcrowding.
- Bake for 40 minutes, flipping halfway through, until golden and crisp on the edges.
- Transfer the hot fries to a serving platter. Scatter generously with crumbled feta and fresh parsley.
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Easy Entertaining
Dinner parties
Mediterranean
Lamb
Pork