The Long Awaited Greek Meatballs: Total Comfort Food

I’m really shocked that I haven’t posted this yet as it’s been a favorite since the moment we first made them and have since become our go-to cold weather comfort food – oh, who am I kidding? These are so delicious, they are the anytime-I-need-comforting, comfort food. My oldest daughter agrees and so she mixes and I cook. It works.  Served with lemon couscous, and it’s a perfect meal.

Greek Meatballs*

1.  Combine the following in a large mixing bowl:

1 cup bread crumbs (matzo farfel also works well)
1/4 cup whole or 2% milk
1/4 cup crumbled feta cheese
1/4 cup minced fresh parsley (dried is ok, just reduce to 2 T)
2 T. minced scallions (I never have scallions on hand. Onions work or leave out)
1 egg, lightly beaten


2.  Stir in 1 pound of ground beef (we like the leanest cuts – usually 92% lean or better) and mix evenly.

3.  Form into balls about 2″ in diameter. (This is where I cheat and use a scoop to form into 1″ balls and then I flatten them to make patties so they cook faster.)

4. Heat 2 T. olive oil in a large saute pan over medium-high heat. Add the meatballs and brown on all sides, about 5 minutes. Remove from pan and keep warm. Cook in batches until they’re done.

5.  Add the 1 T. minced garlic and 1 t. red pepper flakes to the pan and saute for 1 minute.

6.  Stir in 6 cups quartered tomatoes or 2 28oz cans of whole tomatoes and cook for 10 minutes.

7.  Season to taste with salt and pepper (I never add these), then return the meatballs to the pan with the tomatoes and simmer for about 5 minutes or until cooked through.

8.  Serve over cous cous and with tzatziki.


Lemon Couscous

1.  Bring 3/4 cup chicken broth, 1/4 cup lemon juice, 1 T. salted butter and 1/2 t. kosher salt to a boil in a small saucepan.

2.  Remove from heat and add 3/4 cup dry couscous, stir and cover.  Let stand for 5 minutes, then fluff with a fork.

Alternatively, you can put the couscous into your serving bowl, boil the ingredients from step 1 in the microwave, dump over the couscous and let sit and it works just fine.



1/4 cup crumbled feta cheese
1/4 cup Greek yogurt (or plain yogurt)
2 T. fresh lemon juice
1/2 t. kosher salt
1/4 t. black pepper

Mix all ingredients in a bowl. Cover and chill until ready to use.


*This recipe makes about 12 meatballs. I’m telling you now, that is NOT enough. Please triple it. Quadruple it even. They are that good. You can thank me later.



About Tiffany

I'm eclectic. Sometimes that's a good thing because I can do bits of everything. Sometimes it's aggravating because I get distracted by so many amazing things. Mostly, I love photography and family, travel and writing, cooking, reading, art, and coffee. Sundays are church days to regroup and refocus. God's in charge here.

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