Greek Meatballs

Deliciously flavored and perfectly seasoned Greek Meatballs are served in pita bread with fresh vegetables and an incredible lemon-herb sauce.

Course Dinner, Main Course
Cuisine Greek, Healthy
Keyword greek meatballs
Prep Time 30 minutes
Cook Time 6 minutes
Total Time 36 minutes
Servings 6 -8 servings
Calories 420 kcal



  • 1 pound ground beef (85/15% fat) (OR ground lamb)
  • 1/2 cup panko breadcrumbs
  • 1/4 cup freshly minced flat leaf Italian parsley
  • 1/4 packed cup coarsely grated red onion and their juices (from about 1/2 onion)
  • 1 large egg
  • 1 and 1/2 tablespoons Lee Kum Kee Panda Brand Oyster Flavored Sauce
  • 1/4 teaspoon fresh ground black pepper
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1 and 1/2 teaspoon minced garlic (~2 cloves)
  • 2 tablespoons olive oil

For serving

  • 6-8 pitas bread pockets, cut in half
  • 1 cup whole milk plain Greek yogurt
  • 3 to 4 Persian cucumbers, sliced thinly lengthwise
  • butter lettuce leaves
  • Optional: pickled red onions Note 1


  • 1/2 cup parsley leaves and tender stems, roughly chopped
  • 1/2 cup cilantro leaves and tender stems, roughly chopped (or substitute mint)
  • 1/3 cup roughly chopped jalapeƱos, seeded or not (leave seeds for heat, remove for more mild)
  • 2 garlic cloves, thinly sliced
  • 1 and 1/2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1 tablespoon water
  • 5 tablespoons olive oil


  1. PREP: Heat broiler with rack 4 inches from heating element. Lightly grease a sheet pan with nonstick olive oil spray.

  2. MEATBALLS: In a large bowl, combine the ground meat, breadcrumbs, parsley, onion, egg, Lee Kum Kee Panda Brand Oyster Flavored Sauce, pepper, salt, oregano, and garlic. Mix until just combined, making sure not to overwork the meat. Roll meatballs into 1 and 1/4th inch meatballs (about 30-32 total meatballs). Place on prepared sheet pan and drizzle with 2 tablespoons oil. Place in the oven and broil, shaking pan and flipping meatballs over, every 2 minutes until cooked through (until thermometer reads 160 degrees F for beef). This takes anywhere from 4-8 minutes. Start checking temperature at 4 minutes.

  3. LEMON-HERB SAUCE: Meanwhile, place the parsley, cilantro, jalapeƱos, garlic, lemon juice, salt, cumin, and 1 tablespoon water in a mini food processor or blender. Pulse until mixture is evenly chopped, scraping down sides as necessary. Stir in the oil. Taste and add more salt or lemon juice as desired.

  4. SERVE: Lightly toast pita bread (Note 2). Spread 2 tablespoons Greek yogurt inside each pita and sprinkle with salt to taste. Layer in lettuce, meatballs, and cucumber slices. If desired, add in pickled red onions (Note 1). Drizzle lots of sauce over the pitas and enjoy immediately.

Recipe Notes

Note 1: We love pickled red onions on these, and here's my super-simple version: Slice half of a red onion and place in a bowl. Top with 1 teaspoon fine sea salt and 2 tablespoons red wine vinegar. Toss every 3-5 minutes or so until softened (about 20-30 minutes). I usually start these first and stir throughout the process.

Note 2: To toast the pita bread, spray both sides of the pita with olive oil cooking spray and char directly over the gas flames (at medium to medium low heat) for a few seconds. Use tongs to flip until pitas are lightly charred.