EFK Kitchen Ready
EFK Greek-Style Beef Meatballs
EFK Greek-Style Beef Meatballs is the kind of food we build at Erickson Family Kitchen: practical, deeply seasoned, and meant to bring people back to the table. This EFK-tested recipe keeps the method clear, the ingredients purposeful, and the finished dish grounded in real family cooking.
- Prep
- 20 min
- Cook
- 15 min
- Yield
- 6 servings
- Cuisine
- Mediterranean
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Combine beef, eggs, breadcrumbs, onion, garlic, oregano, salt, pepper, parsley, and lemon zest, mixing gently just until combined. Form into approximately 1 1/2-inch meatballs. Heat olive oil in a seasoned de Buyer skillet and brown meatballs in batches without crowding. Finish over moderate heat until centers reach 160°F. Rest briefly before serving. Serve 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
Refrigerate promptly and use within 3–4 days. Cook ground beef meatballs to 160°F. Reheat thoroughly while avoiding excessive drying.
View this recipe on the original EFK website ↗