Start by grating the onion and mincing the garlic. Chop the fresh herbs — parsley, oregano, and mint — finely. This will help release their flavors throughout the meatballs.
In a large mixing bowl, combine the ground beef (or lamb/veal), grated onion, minced garlic, chopped herbs, breadcrumbs, egg, salt, and pepper. Use your hands to gently mix everything together until just combined. Be careful not to overwork the meat, as this can lead to tough meatballs.
With damp hands, shape the mixture into meatballs of your desired size. I recommend about 1 to 1.5 inches in diameter for uniform cooking. Place the formed meatballs on a baking sheet as you go.
In a large skillet, heat the olive oil over medium heat. Once hot, add the meatballs in batches, ensuring not to overcrowd the pan. Cook for 3-4 minutes on each side until they are golden brown and cooked through, reaching an internal temperature of 160°F. Transfer the cooked meatballs to a paper towel-lined plate to drain excess oil.
Plate your Greek meatballs alongside a vibrant Greek salad filled with cucumbers, tomatoes, red onion, and feta cheese. Don’t forget the tzatziki sauce for dipping! Warm up some pita bread on the side for a complete meal.
