Minty Greek Meatballs. The Mediterranean Diet often uses mint in cooking, and it is a refreshing addition. These meatballs can be served as a main dish or an appetizer for a tasty treat.
Minty Greek Meatballs are scrumptious.
The folks in the Mediterranean love to mix meats with herbs for a unique flavor. Minty Greek Meatballs (also known as kabobs) can be made with ground beef, lamb, or a combination of both. From start to finish, it takes about 35 minutes for this simple recipe. And I’m happy to say they can be made gluten free and dairy free, so I can eat them.
There’s just a bit of chopping and mixing before forming the mixture into round balls for baking. Then about 15-25 minutes, depending on the size of the meatball. For a simple supper, serve the meatballs hot with Baked Rice and a bit of Green Salad.
What You Need
You will need measuring cups and spoons, a knife, chopping board, large bowl, spoon or scoop, and a jelly roll baking sheet (the kind with sides on them). To serve as an appetizer, I suggest putting them in beef broth in a slow cooker on low heat or use a warming tray to keep them warm. For safer serving, you can place them in individual ramekins and keep them warm on a tray. Your family and friends will love these Minty Greek Meatballs when you serve them at your next gathering.
Minty Greek Meatballs Recipe
Minty Greek Meatballs
Mediterranean beef (or lamb) meatballs with mint
- 1 pound ground beef or lamb (or 1/2 beef, 1/2 lamb)
- 1/2 cup gluten free Panko bread crumbs (or or regular bread crumbs if you don't need gluten-free)
- 1/4 cup snipped fresh parsley (chopped)
- 1/4 cup non-dairy milk (or regular milk if you don't need dairy free)
- 1 egg
- 1 medium onion (finely chopped, about 1 cup chopped)
- 1 clove garlic (minced, about 1/2 teaspoon)
- 1 tablespoon snipped fresh mint leaves (or 1/2 teaspoon dried mint leaves)
- 1 teaspoon sea salt (regular salt contains corn)
- 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon pepper
- Mix all ingredients together and shape into 1-inch balls.
Place meatballs on an ungreased jelly roll pan. Or, save yourself some clean up time and line the sheet with parchment paper.
Cook uncovered in a 350°F oven until lightly browned, about 20-25 minutes.
Serve with cooked rice, a salad, and perhaps a bit of tomato as a main dish. Or serve alone as an appetizer.
I put them in a crockpot with about 3 cups of beef broth after they were baked and used them as appetizers.
Affiliate Disclosure: This website may contain affiliate marketing links, which means we may get paid commission on sales of those products or services we write about, including Amazon. Editorial content is not influenced by advertisers or affiliate partnerships. This disclosure is provided in accordance with the Federal Trade Commission’s 16 CFR § 255.5: Guides Concerning the Use of Endorsements and Testimonials in Advertising.
Recipe Nutrition Information
This recipe is GF, DF, NF, SF, CF*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
You May Also Like These Recipes From Recipe Idea Shop
- Vegetarian Swedish Meatballs
- Swedish Meatballs
- Mushroom Meatballs
- Instant Pot Vegetarian Bourguignon
- Roasted Ratatouille with Corn
- Indian Ratatouille
SUBSCRIBE FOR MORE RECIPES YOU LOVE & FREE GIFTS
Trust me, you’re gonna love our recipes. Up your recipe repertoire. Add this recipe to your collection. But don’t stop there…subscribe to our email newsletter and get a free cookbook and a printable grocery shopping list.
RATE, PIN & SHARE!
Please Rate our recipes, and Pin and Share them on social media. Comments are welcome, too!
GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.
This recipe was originally posted on Recipe Idea Shop May 31, 2012 and updated October 24, 2020.