Greek Meatballs- Lamb or chicken

Greek meatballs, lamb & chicken with all the toppings and pita!

These are more like mini-Greek meat patties, so they fit into a pita easier, but I digress. I made a HUGE batch of these over the weekend. I will freeze half so we can pull them out as needed. PRO TIP: Place each patty on a sheet tray lined with parchment, place patties leaving a bit of room in between each, and freeze. This way, they will freeze individually and not be a massive hunk of meat in your freezer. Pull out what you need, when you need!

I also like to marinate the meat for a while before cooking. I realize you generally don’t marinate ground meat, but I swear it makes a difference and the meat is more flavorful!

I made a batch of these using 2 lbs of lamb and 2 lbs of chicken. My daughter doesn’t eat lamb, but she ate three of the chicken patties! I had extra time, so I made homemade pita bread, both a regular version and a gluten-free version. My husband and son cannot get enough of the homemade pita. But, if you don’t have time, don’t sweat it, store-bought will work wonderfully.

Greek Meatballs (Patties!)

Ingredients

2 lbs meat of choice (lamb and/ or chicken are my go-to’s)

2/3 C diced red onion (I use this to make this go fast)

3/4 C chopped Italian parsley

1/2 C chopped fresh mint (I omit because my son won’t eat them if they have mint!)

3 tbsp chopped fresh oregano (or 2 tsp of dried)

4 cloves of garlic- crushed or minced

1 large egg or 2 small

Salt & Pepper to taste- I’d say I added about a teaspoon of each

Method

Combine all ingredients in a large bowl and mix well to combine

Place the mixture in the refrigerator for at least one hour or up to overnight

When ready to cook, preheat oven to 375 (you can pan fry them too, but I don’t generally have time for that)

Line a sheetpan with parchment paper and shape meatballs/patties

I use about 2-3 tbsp meat, form it into a ball, then flatten a bit so it can be added to the pita easily

Add patties to the sheetpan with room in between each (I generally can fit about 20 per sheetpan)

Cook meatballs for about 20 minutes, then remove from the oven and let rest for at least five minutes.

When using lamb, I place a rack first, then add the meatballs so they don’t sit in the fat while cooking.

While they are cooking get all your things to serve ready!

To Serve:

I add everything to a sheet pan and put the whole thing on the table. Below is my standard:

Pita (gf on the sheetpan, regular separate)

Tzatziki sauce

Feta cheese

Sliced pickles

Pepperoncini

Tomato/Cucumber Salad

Olives

Hummus

Lettuce (I way more arugula, so I added that too!)

Use anything you want to serve! I had tiny radishes, so I added them for some extra crunch. And, don’t feel pressure to make everything yourself. The hummus I used was the single-serve packs from Costco that I put in my kids’ lunches!!

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