Greek Style Meatballs
The Greek flavors of lemon and oregano shine in these meatballs that almost always go with some of the other Greek staples; Hummus, Tzatziki, Greek Salad or olive oil tossed tomatoes.
Greek Style Meatballs – Gluten and Gluten Free
These meatballs have evolved over time, looking for a summer light tasting meatball to accompany Greek meze style meals. Meze or mezze means small dishes and those kinds of meals are perfect for hot days.
Ingredients
Meatballs
- 1.3 lb. (500 gr) ground Turkey or chicken breast
- 2 TBSP (9 gr) Panko breadcrumbs
- 1 egg (beaten)
- 1 TBSP Hellman’s Real Mayonnaise
- 1 TBSP fresh oregano chopped or ½ TBSP dry oregano
- ½ TBSP 4 gr/ Zest from half a lemon lemon zest
- ½ tsp. salt
- ¼ tsp. pepper
Gluten Free Meatballs
- 1.3 lb. (500 gr) ground Turkey or chicken breast
- 1 TBSP (11 gr) Rice breadcrumbs
- 1 egg (beaten)
- 1 TBSP Hellman’s Real Mayonnaise
- 1 TBSP fresh oregano chopped or ½ TBSP dry oregano
- ½ TBSP 4 gr/ Zest from half a lemon lemon zest
- ¼ tsp. pepper
Instructions
- Preheat oven to 400. Line a baking sheet with parchment.
- Mix all ingredients.
- Form into balls using a cookie scoop. 1 TBSP for smaller meatballs and 2 TBSP size for larger ones. These meatballs are really “wet” so we always use a cookie scoop to make them, but it’s not essential.
- Cook 1 TBSP size for 10 minutes and then broil for 3 minutes.
- Cook 2 TBSP size for 16 minutes and then broil for 4 minutes.
- Serve warm or room temperature.
- These freeze beautifully.
Notes
Chenin Blancs pair beautifully with these meatballs and the usual accompaniments. We’ve had some really good luck with some Pinot Noirs and not so good with others. Light and typical Pinot Noirs work well. We’d stay away from bigger ones such as Meiomi Pinot Noir.
- Quail’s Gate Clone 220 Chenin Blanc
- La Crema Pinot Noir