This is my yia yia's recipe--a family favorite straight from the village of Kyparissia. Serve as an appetizer or with tzatziki, Greek salata, and pita or pasta for a full meal. They taste best served at room temp and make for wonderful leftovers. If you don't care for lamb, try using all beef instead.

Recipe Summary

prep:
25 mins
cook:
30 mins
total:
55 mins
Servings:
4
Yield:
2 1/2 dozen
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Moisten the bread pieces with the milk in a large bowl, and set aside. Mince the garlic in a food processor, then add the onion, mint, salt, and pepper. Process until the onion is finely chopped. Add the onion mixture to the bowl with the moist bread, along with the beef, lamb, and eggs. Mix with your hands until thoroughly blended.

    Advertisement
  • Roll the mixture into balls measuring 1 1/2 to 2 inches in diameter. Place the flour in a shallow pan, and roll the balls in the flour to coat. Shake off any excess flour, and place the meatballs onto a plate or baking sheet, pressing to flatten slightly. This will keep them from rolling away.

  • Heat 1 inch of oil in a large skillet over medium heat. Add the meatballs, 8 or 10 at a time, and cook until nicely browned on the outside, and no longer pink in the center, about 10 minutes; drain on a paper towel-lined plate. Repeat with remaining meatballs.

Nutrition Facts

522 calories; protein 29.7g 60% DV; carbohydrates 28.6g 9% DV; fat 31.5g 49% DV; cholesterol 259.1mg 86% DV; sodium 892.6mg 36% DV. Full Nutrition

Reviews (54)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/22/2008
This was a great recipe but I made a few changes to suit our tastes. First it is very important to soak the milk in bread as suggested. Also, make sure to grate the onion right into the bowl so you can integrate the juice from the grated onion. I used a generous amount of parsely instead of the mint. I skipped dredging in flour and instead used olive oil for health purposes. These are a hit every time!!! Read More
(76)

Most helpful critical review

Rating: 3 stars
09/18/2009
Cut the number of eggs to one or two for a pound of meat. For an easier alternate, instead of frying, try baking them in a greased cassarole dish at 350 (without rolling them in flour). Read More
(31)
66 Ratings
  • 5 star values: 32
  • 4 star values: 25
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
12/22/2008
This was a great recipe but I made a few changes to suit our tastes. First it is very important to soak the milk in bread as suggested. Also, make sure to grate the onion right into the bowl so you can integrate the juice from the grated onion. I used a generous amount of parsely instead of the mint. I skipped dredging in flour and instead used olive oil for health purposes. These are a hit every time!!! Read More
(76)
Rating: 5 stars
11/02/2011
This was part of our "dippable dinner" night. I used whole wheat bread instead of white. I also let this meatball mixture sit for 20 minutes before forming it into the meatballs. We really liked these--especially the boys which really surprized me. They ate a lot they loved dipping it in the tzatziki sauce with the homemade pita chips. HUGE hit. I'll make this again for sure. Read More
(43)
Rating: 5 stars
04/29/2008
The only alterations to the recipe were to use a pound each of the lamb and beef and to reduce the number of eggs to 2. Yummy stuff! Read More
(34)
Advertisement
Rating: 3 stars
09/18/2009
Cut the number of eggs to one or two for a pound of meat. For an easier alternate, instead of frying, try baking them in a greased cassarole dish at 350 (without rolling them in flour). Read More
(31)
Rating: 5 stars
07/09/2010
delish!!, 2 white bread, shred onion into the mixture,omit mint and add greek seasoning,1 egg all otherr ingrediants the same. and don't fry bake at 350 for 30 miniutes, turning half way through. Read More
(24)
Rating: 4 stars
03/20/2008
I made this with 3 slices of white bread and it was pretty sloppy; I added just one large egg to bind the mixture but it was so wet I had to throw in some breadcrumbs (maybe half a cup). We enjoyed them but I would add more salt next time. I served them in pitas with lettuce tomatoes onion and a yogurt/Ranch/garlic powder dressing. Not bad at all. Thanks! Read More
(17)
Advertisement
Rating: 4 stars
06/29/2009
These are really good. I'm giving them four stars because I changed several things. I used all ground beef, plus fresh mint and also added some fresh marjarom, since I had it. For the bread I used some herbed black olive bread that I had on hand, and I only used one egg for about a pound of meat. I started soaking the bread in the milk, then threw it in the food processor along with the salt and pepper, herbs, and garlic. This made a little bread 'paste' that I then added to the meat with the egg. I used about a teaspoon of salt for one pound of meat. Read More
(16)
Rating: 4 stars
05/01/2009
We really liked these meatballs. Based on other reviewers advice I cut the amount of egg in half. Also I cut the amount of mint in half. My mint was home dried and strong. I served the meatballs on pita bread using the yogurt sauce recipe from the "warm greek pita sandwiches with cucumber yogurt sauce" recipe on this site. We will make this again! Thanks. Read More
(14)
Rating: 5 stars
02/12/2018
A few changes: 2 pieces of bread; one egg is fine. (Try with one egg first and you'll understand that 4 is not needed, it would be WAY too much.) I added 1/2 cup of Italian bread crumbs (more flavorful than bread). I substituted Greek seasoning instead of salt and pepper and a pound of beef, not lamb. My mom made the meatballs smaller than a golf ball so the recipe made 30 for me. I put them the oven (no flour necessary) at 350 for 25 minutes and was pleased with the results. Cold leftovers are good too! 5 stars from a Greek ;) Read More
(14)