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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
Cuisine Greek
Keyword greek meatballs
Prep Time 30 minutes
Cook Time 6 minutes
Total Time 36 minutes
Servings 6 -8 servings
Calories 420kcal
Author Chelsea Lords
Cost $7.79



  • 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 its juices (from about 1/2 onion)
  • 1 large egg
  • 1 and 1/2 tablespoons oyster sauce
  • 1/4 teaspoon 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 breads, cut in half
  • 1 cup plain Greek yogurt whole-milk
  • 3 to 4 Persian cucumbers, sliced thinly lengthwise
  • 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 jalapeños, (leave seeds for heat, remove for 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


  • PREP: Heat broiler with rack 4 inches from heating element. Lightly grease a sheet pan with nonstick olive oil spray.
  • MEATBALLS: In a large bowl, combine the ground meat, breadcrumbs, parsley, onion, egg, oyster 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 the 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 the temperature after broiling for 4 minutes.
  • LEMON-HERB SAUCE: Meanwhile, place the parsley, cilantro, jalapeños, 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.
  • 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.


Note 1: Pickled onions: We love pickled red onions on these, and here's my super-simple version: Slice half a red onion and place it 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: Toasting pitas: 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.


Serving: 8servings | Calories: 420kcal | Carbohydrates: 45.9g | Protein: 22.1g | Fat: 18g | Cholesterol: 62mg | Sodium: 553.7mg | Fiber: 5.1g | Sugar: 5.1g