EFK Kitchen Ready
EFK Greek Meatballs
Greek-style beef meatballs with lemon, oregano, garlic, and parsley, browned in carbon steel for a savory family dinner that works with pita, rice, roasted potatoes, or a simple tomato-cucumber salad.
From the EFK recipe collection
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Combine the beef, eggs, breadcrumbs, onion, garlic, oregano, salt, pepper, parsley, and lemon zest. Mix gently just until evenly combined.
- Form into roughly 1 1/2-inch meatballs.
- Heat olive oil in a seasoned de Buyer skillet over medium-high heat. Brown the meatballs in batches without crowding.
- Reduce heat as needed and finish cooking until the centers reach 160°F.
- Rest briefly before serving. Pair with tzatziki, pita, rice, roasted potatoes, or tomato-cucumber salad.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; de Buyer 12-inch or 14-inch carbon-steel skillet; tongs; instant-read thermometer; BlueStar range.
Food safety & storage
Cook ground beef meatballs to 160°F. Refrigerate promptly and use within 3–4 days. Prevent cross-contamination from raw ground beef.
Leftovers & make-ahead
Refrigerate promptly and use within 3–4 days. Reheat gently in a covered skillet or oven so the meatballs stay moist.
View this recipe on the original EFK website ↗