Ingredients:

  • 1 pound (450g) ground beef (80/20 blend recommended for flavor)
  • 1/2 cup (50g) panko breadcrumbs
  • 1/4 cup (30g) finely chopped yellow onion
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 2 tablespoons (30ml) olive oil, plus more for cooking
  • 1/4 cup (15g) chopped fresh parsley
  • 2 tablespoons (10g) chopped fresh mint
  • 1 tablespoon (5g) dried oregano
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon (15ml) olive oil
  • 1/2 cup (120ml) chicken broth
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • Pinch of salt and pepper
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (for thickening)

Instructions:

  1. In a large bowl, gently combine ground beef, panko breadcrumbs, onion, garlic, egg, 2 tablespoons olive oil, parsley, mint, oregano, lemon zest, lemon juice, salt, and pepper. Be careful not to overmix, or the meatballs will be tough.
  2. Cover the bowl and refrigerate the meatball mixture for at least 30 minutes to allow the flavors to meld and the meatballs to hold their shape better.
  3. Roll the mixture into 1-inch meatballs.
  4. Heat a generous amount of olive oil in a large skillet over medium heat. Brown the meatballs on all sides, turning frequently. This will take about 8-10 minutes. Alternatively, you can bake them on a baking sheet at 375°F (190°C) for 15-20 minutes, or until cooked through.
  5. While the meatballs are cooking, whisk together the chicken broth, lemon juice, oregano, salt, and pepper in a small bowl.
  6. Once the meatballs are browned, remove excess grease from the pan. Pour in the sauce and bring to a simmer. Add the cornstarch slurry and cook until the sauce thickens slightly, about 1-2 minutes. Return the meatballs to the pan and simmer for another 5 minutes to absorb the sauce.
  7. Serve the meatballs hot, garnished with fresh parsley or mint. These greek meatballs are best served hot.