These Greek Meatballs and Gravy are moist and juicy and totally flavor-packed!
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.