These easy Greek meatballs are a fast weeknight dinner or meal-prep staple that’s Whole30-friendly, low carb, paleo and gluten-free. Made with a simple mix of ground beef and pork plus fresh herbs and a few pantry spices, they bake in under 30 minutes, freeze well, and pair perfectly with salads, roasted vegetables, or a cooling yogurt-style sauce for a complete Mediterranean-inspired meal.
Ingredients in Whole30 Greek Meatballs
This recipe is inspired by Mediterranean flavors and uses minimal, flavorful ingredients. The base is equal parts ground beef and ground pork, which keeps the meatballs moist and flavorful. If you prefer, you can use two pounds of one meat (beef, pork, or lamb) instead of splitting them. Fresh herbs and grated onion add brightness and texture without fillers, so these meatballs remain compliant with Whole30 and paleo guidelines.
Basic pantry items you’ll need: an onion (red or yellow), olive oil, garlic, fresh parsley and mint, dried oregano, salt and pepper. If your meat mixture feels too wet, almond flour can help firm them up. Many home cooks source high-quality spices and oils from specialty retailers, but the ingredients are widely available at most grocery stores.
How to Prepare and Cook Greek Meatballs
Preparation is quick. Preheat the oven to 350°F (175°C). Grate the onion directly into a large bowl to capture its juices and flavor. Add the ground meats, chopped herbs, minced garlic, olive oil, dried oregano, salt and pepper. Use your hands to gently combine everything until just incorporated—overmixing can make meatballs tough.
Portion the mixture into heaping tablespoon-sized balls (these yield roughly 1/2 inch to 1-inch meatballs depending on preference). Arrange them on a rimmed baking sheet. If you have an oven-safe rack, place the rack on the sheet so excess fat can drip away; otherwise a single layer on the pan works fine. Bake for about 25 minutes, or until the exterior is browned and the internal temperature reaches safe doneness. Cooking times may vary slightly based on meatball size.
Alternative Cooking Methods
If you prefer the air fryer, arrange meatballs in the basket (they can touch lightly) and air-fry at 375°F for about 15 minutes, turning once if needed. For stovetop cooking, heat 1 tablespoon of oil in a large skillet over medium-high heat and brown meatballs in batches, about 6–8 minutes per side, until cooked through.
Storing and Freezing
Store cooked meatballs in the refrigerator for up to 5 days. They freeze well: cool completely, then pack into a freezer-safe container or bag and freeze for up to 4 months. Thaw overnight in the refrigerator before reheating, or reheat from frozen in a 350°F oven for 35–40 minutes until heated through.
Serving Suggestions and Variations
Serve these meatballs with a simple salad, roasted vegetables, cauliflower rice, or zucchini noodles. For extra Mediterranean flair, top with chopped fresh parsley and a squeeze of lemon. To keep the recipe Whole30-compliant, pair with compliant sides; if not following Whole30, a dollop of tzatziki or a yogurt-based sauce makes a classic accompaniment.
Other Easy Recipes You’ll Love
- Sweet Potato Chicken Nuggets
- Air Fryer Pork Meatballs
- Homemade Chorizo
- Sticky Asian Chicken Thighs
- Sheet Pan Sausage, Potatoes and Peppers
Recipe: Easy Greek Meatballs (Whole30, Paleo, Keto, Gluten-Free)
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1 cup grated red or yellow onion
- 3 tbsp chopped parsley
- 2 tbsp minced garlic
- 5 mint leaves, chopped (or 1–2 tsp chopped fresh mint)
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 350°F (175°C).
- Grate the onion into a large mixing bowl. Add the ground meats, parsley, mint, garlic, olive oil, oregano, salt and pepper.
- Gently mix with your hands until ingredients are combined; avoid overworking the meat.
- Form meatballs about a heaping tablespoon in size and place on a sheet pan in a single layer. Use a rack over the pan if you want fat to drip away.
- Bake for about 25 minutes, until browned and cooked through. Time may vary with meatball size.
Notes
- If the mixture feels too wet, add up to 1/2 cup almond flour to help bind the meatballs.
- Adjust herbs and seasonings to taste; fresh dill can be used in place of mint for a different but complementary flavor.
Note: Some product recommendations in the original post referenced affiliate sources. All listed ingredients and techniques here are standard and widely available; feel free to source your preferred high-quality spices and oils locally or from trusted retailers.