Some nights call for something simple, yet a little different; these Mediterranean meatballs with dill gravy solve that craving. These meatballs are made with standard ingredients, baked until tender, and topped with a creamy dill gravy that pulls it all together. Make dinner once, eat for multiple days!
If you're newer to cooking or just want a low-stress dinner that still feels homemade, this is a perfect entryway dinner recipe that feels complicated but is entirely easy to do. Similar to my juicy baked turkey meatballs, or my french onion chicken meatballs, these beef mediterranean meatballs are classic, flavorful, and come together in no time.
TL; DR Summary - Mediterranean Meatballs
- 👩🏼🍳 Cook Level: Easy/Beginner
- ⏱️ Cook Time: ~30-35 minutes
- 📖 Dietary Info: Gluten, dairy, egg, fish (Worcestershire sauce)
- 😋 Taste: Savory, umami, salty, creamy, and slightly tangy (from the dill)
- 💖 Why You'll Love: Savory and juicy meatballs are great for a dinner, meal prep, leftover lunch, and for the freezer!
- 🍽️ Best Paired With: Throw these mediterranean beef meatballs over garlic herb mashed potatoes, buttery egg noodles with swiss chard, or laid over rice with a side of garlicky string beans.
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Jump to:
- TL; DR Summary - Mediterranean Meatballs
- Trusted Tips and Key Meatball Reminders
- The Main Ingredients
- Recipe Swaps and Substitutions
- How to make mediterranean meatballs
- Mistakes I've Made (to avoid!)
- Mediterranean Meatballs FAQs
- Check out these other great meatball recipes:
- Mediterranean Meatballs with Dill Gravy
Trusted Tips and Key Meatball Reminders
- Do not over-mix - Use a raking method with your four fingers (tucking the thumb into your palm) to mix the meat and ingredients together just until the ingredients combine. Over-mixing the meat will cause the texture to get tough when baking or frying.
- Use a Greased Baking Sheet - I've made these meatballs time and time again, and without fail, the times I've not greased the aluminum foil or the baking sheet, the meatballs fall apart. Remember to spray nonstick spray to either the sheet pan itself or the aluminum lining before adding the meatballs to the pan to bake.
- Don't Skimp on Seasoning - Meatballs need a good amount of seasoning and flavor, so be sure to add the correct amounts if you are not used to "eyeballing" seasonings and spices.
The Main Ingredients
- Ground Beef - The base of the meatballs, ground beef brings rich flavor and enough fat to keep them tender and juicy while baking.
- Breadcrumbs - Breadcrumbs help bind everything together and lock in moisture so the meatballs stay soft instead of dense.
- Worcestershire Sauce - A small splash adds depth and savory flavor, giving the beef a subtle boost without overpowering the Mediterranean profile.
- Egg - The egg acts as a binder, helping the meatballs hold their shape while keeping the texture light and cohesive.
- Seasonings (coriander, garlic powder, onion powder, dried oregano, dried basil) - This blend builds layers of flavor. Coriander adds warmth, garlic and onion powders bring savory depth, and oregano and basil give the meatballs their classic Mediterranean feel.
- Salt and Pepper - Simple but essential, salt enhances all the flavors while pepper adds a mild kick that balances the richness of the beef.
- Dill - Dill adds a fresh, slightly tangy note that sets these meatballs apart and ties beautifully into the dill gravy.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Recipe Swaps and Substitutions
- Adding a little ground lamb to the beef will give the meatballs extra flavor and juiciness.
- Feel free to use a gluten free breadcrumb instead of the regular breadcrumbs, or panko.
- To really ramp up the flavor, you can swap the onion powder for minced red onion.
- You do not need to bake the meatballs, if you'd prefer to fry them on the stove.
How to make mediterranean meatballs
Step 1: Preheat the oven to 375º and line a baking sheet with aluminum foil. In a large mixing bowl, add in the ground beef, breadcrumbs, egg, Worcestershire sauce, seasonings, salt and pepper.
Step 2: Using the raking method (using the four fingers, and not the thumb), rake the meat together to combine all the ingredients. Stop mixing when the meat comes together.
Step 3: Take a large cookie scoop and scoop the meat mixture to form the meatballs. Spray a little nonstick spray into the palms of your hands, then roll the meatball in between your hands and place on the baking sheet. Repeat. Bake the meatballs for 28 minutes.
Step 4: While the meatballs bake, melt 2 tablespoons of butter in a small saucepan then add the flour and whisk to make a roux. Pour in the beef stock, salt, and the dill. Bring to a rolling boil, then lower the flame to a simmer until thickened. Serve over the meatballs.
Mistakes I've Made (to avoid!)
- Don't over-mix. Do NOT over-mix the meat. Once everything is combined, stop touching it. Over-mixing is common, but is entirely preventable by using the raking method mentioned above.
- Have patience when making the dill gravy. It should thicken up after a few minutes simmering, and as you whisk, it will continue to reduce and thicken.
- In my many trials with making meatballs, I've run into issues where some of the meatballs are too big or too small. I highly suggest using a cookie scoop to keep the meatballs uniform.
Mediterranean Meatballs FAQs
Yes, to make these even more Greek/Mediterranean-style, using lamb is a great way to get that flavor in. Using solely lamb may be a little to gamey, but using a blend of ground beef and lamb is a great blend of flavor, fat, and texture.
These mediterranean meatballs are excellent for meal prep! Bake them in a large batch on Sunday or Monday, and store them separate from the dill gravy and any rice or side you plan to serve with it.
You can place the meatballs in an airtight container and store in the fridge for up to 5 days. In order to reheat, you can add the meatballs to the oven at 325º for 10-15 minutes to warm up, then warm up the dill gravy separately.
Check out these other great meatball recipes:
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Mediterranean Meatballs with Dill Gravy
Equipment
- baking sheet
- Small Saucepan
- whisk
Ingredients
For the Meatballs
- 1 lb ground beef
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon dill
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon coriander
- 1 egg
- ½ cup breadcrumbs
- Salt and Pepper to taste
For the Dill Gravy
- 2 tablespoon butter
- 1 ½ tablespoon flour
- 1 cup beef stock
- 2 Dill sprigs
- ½ teaspoon salt
Instructions
- Preheat the oven to 375º and line a baking sheet with aluminum foil. In a large mixing bowl, add in the ground beef, breadcrumbs, egg, Worcestershire sauce, seasonings, salt and pepper.
- Using the raking method (using the four fingers, and not the thumb), rake the meat together to combine all the ingredients. Stop mixing when the meat comes together.
- Take a large cookie scoop and scoop the meat mixture to form the meatballs. Spray a little nonstick spray into the palms of your hands, then roll the meatball in between your hands and place on the baking sheet. Repeat. Bake the meatballs for 28 minutes.
- While the meatballs bake, melt 2 tablespoons of butter in a small saucepan then add the flour and whisk to make a roux. Pour in the beef stock, salt, and the dill. Bring to a rolling boil, then lower the flame to a simmer until thickened. Serve over the meatballs.
Notes
- Do not over-mix - Use a raking method with your four fingers (tucking the thumb into your palm) to mix the meat and ingredients together just until the ingredients combine. Over-mixing the meat will cause the texture to get tough when baking or frying.
- Use a Greased Baking Sheet - I've made these meatballs time and time again, and without fail, the times I've not greased the aluminum foil or the baking sheet, the meatballs fall apart. Remember to spray nonstick spray to either the sheet pan itself or the aluminum lining before adding the meatballs to the pan to bake.
- Don't Skimp on Seasoning - Meatballs need a good amount of seasoning and flavor, so be sure to add the correct amounts if you are not used to "eyeballing" seasonings and spices.
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