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THE BEST GREEK MEATBALLS

These Greek meatballs are juicy and tender, with a golden, crispy exterior and a bold, zesty flavor. Whether pan-fried, oven-baked, or grilled on skewers, they’re a versatile option for delicious dinners all year long.

INGREDIENTS (ADJUSTABLE FOR SERVING SIZE)

  • 1 pound ground pork (or ground lamb or beef)
  • ½ cup breadcrumbs
  • 1 large egg
  • ¼ cup finely chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 small onion, finely grated
  • 1 teaspoon dried oregano
  • ½ teaspoon cumin
  • Salt and pepper to taste
  • Olive oil, for frying or brushing

INSTRUCTIONS

  • 1. Mixing the Ingredients: In a large bowl, combine the ground pork, breadcrumbs, egg, parsley, garlic, onion, oregano, cumin, salt, and pepper. Mix until evenly distributed.
  • 2. Forming the Meatballs: Shape the mixture into 1.5-inch balls, yielding approximately 15-20 meatballs.
  • 3. Cooking Methods:
  • Pan Frying: Heat a few tablespoons of olive oil in a large skillet over medium heat. Fry the meatballs in batches, turning occasionally, until browned and cooked through, about 10-12 minutes.
  • Oven Baking: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Place meatballs on the sheet and bake until cooked through, about 20-25 minutes.
  • Grilling: Preheat the grill to medium-high heat. Thread meatballs onto skewers, brushing lightly with olive oil. Grill, turning occasionally, until cooked through, about 8-10 minutes.

NOTES

  • Meat Choices: Pork creates juicy meatballs, but lamb offers a richer flavor, while beef provides a firmer texture. Experiment with your preferred option.
  • Mixing: Avoid overmixing, as it can lead to tough meatballs. Mix only until combined.
  • Size Consistency: For even cooking, use a cookie scoop to shape meatballs uniformly.
  • Cooking to Perfection: Ensure meatballs reach a safe internal temperature: 160°F for pork and beef, 165°F for lamb.
  • Resting: Let the meatballs rest for a few minutes after cooking to allow juices to redistribute, keeping them moist.

NUTRITION 

  • Calories: 383 kcal
  • Carbohydrates: 13g
  • Protein: 23g
  • Fat: 26g
  • Saturated Fat: 9g
  • Polyunsaturated Fat: 3g
  • Monounsaturated Fat: 11g
  • Trans Fat: 0.01g
  • Cholesterol: 123mg
  • Sodium: 180mg
  • Potassium: 424mg
  • Fiber: 1g
  • Sugar: 2g
  • Vitamin A: 80 IU
  • Vitamin C: 3mg
  • Calcium: 66mg
  • Iron: 2mg

BEST-EVER BUTTERMILK BISCUITS

These buttery, flaky buttermilk biscuits are incredibly light and melt-in-your-mouth delicious. They’re simple to make and perfect for serving warm with brunch, soups, stews, fried chicken, or at your next picnic. This will quickly become your favorite biscuit recipe!

INGREDIENTS

  • 2 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • ½ cup (1 stick) cold butter, thinly sliced
  • 1 cup cold buttermilk
  • 3 tablespoons melted butter

INSTRUCTIONS

  • Preheat your oven to 425°F.
  • In a large bowl, whisk together the flour, baking powder, and salt.
  • Add the cold butter and use a pastry blender to cut it in until the mixture forms pea-sized clumps.
  • Create a well in the center of the mixture and pour in the buttermilk. Gently mix with a fork until just combined—avoid over-mixing to keep the biscuits tender.
  • Turn the dough onto a floured surface and gently shape it into a rectangle with your hands.
  • Fold the dough into thirds (like folding a letter), then roll it out to 1 inch thick. Repeat the folding and rolling process two more times, rolling the dough to ½ inch thick on the final round.
  • Using a 2 ½-3 inch round cutter, cut out about 12 biscuits. Re-roll any scraps to make about 6 more biscuits.
  • Place the biscuits on a baking sheet so that they are touching each other along the edges.
  • Bake at 425°F for about 13 minutes, or until golden brown on top and fully cooked through.
  • Brush the warm biscuits with melted butter and serve. Enjoy!