These Greek Meatballs and Gravy are moist and juicy and totally flavor-packed! Easy enough for weeknight dinner, yet fancy enough for weekend guests!
I made these Greek Meatballs with Gravy when our son Sean was home earlier this summer. I guess I started making them a few years back after Sean was already out on his own because he said he had never tried them.
When I began describing the meatballs and the sauce, he said, I don’t think I’m going to like those.
Total Tom (Mr. Picky) comment.
Not the usual Sean thing to say. He’s my more adventurous one when it comes to trying new things.
Now Casey wouldn’t discrimminate even though he’s a clone of Tom when it comes to eating. But when it comes to meatballs, Casey’s all over it.
So when I told Sean the meatballs were flavored with feta, oregano, mint, garlic and a bit of red pepper flakes, he was like…
Feta? I don’t think I like feta.
Mint? In meatballs?
Cinnamon in the sauce? I don’t think so.
Let’s just say, five meatballs in one sitting later, as usual, Mom was right. (Did you have any doubt guys?)
Hope you’re just as adventurous as Sean and give these total flavorballs and gravy a try! Enjoy!
A Few Cook’s Notes for Greek Meatballs and Gravy Recipe:
I used 1/2 lb. ground beef and 1/2 lb. ground pork for my meatballs. You can also use just plain ground beef.
I added a 1/2 teaspoon crushed red pepper flakes which I thought gave these meatballs enough spice.
These meatballs and gravy are perfect served with warm flatbread and a side salad or with a side of rice.
These Greek Meatballs and Gravy are moist and juicy and totally flavor-packed!
- 3 Tbsp. olive oil, for frying
- 1/2 lb. ground beef
- 1/2 lb. ground pork
- 1/2 cup plain panko crumbs
- 1/4 cup crumbled feta cheese
- 2 Tbsp. fresh flat-leaf parsley, chopped
- 1 Tbsp. dried oregano
- 1 Tbsp. dried mint
- 1/2 tsp. crushed red pepper flakes
- 1 clove garlic, minced
- 1/4 cup milk
- 2 large eggs, beaten
- 1 1/2 tsp. salt
- 1 tsp. freshly ground black pepper
- 3 Tbsp. olive oil
- 4 cloves garlic, minced
- 1 1/2 Tbsp. tomato paste
- 2 bay leaves
- 1 Tbsp. dried oregano
- 1/8 tsp. ground cinnamon
- 1 28-oz. can crushed tomatoes
- 1 cup beef broth
- 1 Tbsp. freshly squeezed lemon juice
- salt and pepper, to taste
- fresh flat-leaf parsley, chopped, for garnish
In a large bowl, combine ground beef, ground pork, panko, feta, parsley, oregano, mint, red pepper flakes, garlic, milk, eggs, salt and pepper. Mix well. Divide mixture into 20 balls.
In a large skillet, heat olive oil over medium-high heat. Cook meatballs in batches until evely browned, about 7-8 minutes. Transfer meatballs to plate lined with a paper towel. Discard remaining oil.
Heat 3 Tbsp. olive oil in same large skillet over medium heat. Add the minced garlic and cook, stirring constantly, for one minute. Stir in the tomato paste and bay leaves and cook for 2 minutes. Add oregano, cinnamon, crushed tomatoes and broth. Cook, stirring often until the mixture thickens, about 20 minutes. Add lemon juice and salt and pepper to taste. Add the meatballs to the sauce and continue to cook for 5 minutes. Garnish with parsley.
Gravy recipe is adapted from Saveur Magazine