Greek Meatballs

These are great bites for a bit heavier appetizers (like at New Years).  I prefer not to add chopped calamata olives to the meatballs because they tend to overpower the mixture.  So serve them on the side.

Use a simple preparation for the olives.  Heat some extra virgin olive oil and add some pressed garlic.  Heat but do not brown the garlic.  Turn off the heat and toss in drained, pitted calamata olives.  Add orange zest and oregano.  Toss and let marinate at least 1/2 hour.  You might want to add a little fresh orange juice also.

Another great thing to have for heavier “bites” are hot dog sliders.  Just make small Bacon Cheese Dogs on potato rolls.

Greek Meatballs


Greek Meatballs

Total Time: 1 hour

Yield: About 72 small meatballs


  • 3 slices white bread
  • 1 cup milk
  • 2 pounds ground beef
  • 1 cup cooked spinach, squeezed dry, and chopped
  • 1 cup crumbled feta
  • 1 yellow onion, minced
  • 4 cloves garlic, pressed
  • 2 TBSP finely chopped mint (or 2 tsp dried mint)
  • 1 TBSP dried dill
  • 2 tsp fresh lemon juice and 1/2 tsp lemon zest
  • 1 tsp dried oregano
  • 2 eggs beaten
  • Salt and pepper
  • 1/2 cup olive oil
  • Flour, for dusting
  • Pita Bread
  • Cucumber Yogurt Sauce
  • 2 cups plain yogurt
  • 1 cup seeded and small-diced cucumber
  • 3 cloves minced or pressed garlic
  • Salt


  1. Dunk bread quickly in milk and press the liquid out to dampen the bread.
  2. Combine the beef, bread, spinach, feta, onion, garlic, mint, dill, lemon juice and zest, oregano, eggs, salt, and pepper in a bowl and mix well. Take a small spoon of the mixture and roll into a ball until all the mixture has been rolled.
  3. In a frying pan, heat the olive oil. Dust the meatballs in flour and add to the oil. Brown on all sides, leaving room in the pan to roll them around. Remove from pan and drain on paper towels.
  4. Serve with pita and cucumber yogurt sauce.
  5. Cucumber Yogurt Sauce
  6. Combine all ingredients in a bowl and mix well.