Eggless Greek Meatballs with Mint & Sun-Dried Tomatoes | Healthy Mediterranean Recipe
Discover how to make delicious Eggless Greek Meatballs packed with fresh mint, sun-dried tomatoes, and lemon zest—perfect for a healthy Mediterranean meal! These meatballs are moist, flavorful, and allergen-friendly with no eggs needed. Serve them as a Greek meze, a main dish, or a protein-packed pita filling.
Ingredients you’ll need:
1 lb (450 g) ground chicken, turkey, or beef
½ cup breadcrumbs
½ cup grated Parmesan
¼ cup milk
½ cup sun-dried tomatoes (drained if in oil, finely chopped)
¼ cup finely chopped onion
2 cloves garlic, minced
¼ cup fresh mint, finely chopped
2 tablespoons fresh parsley or basil, chopped
Zest of 1 lemon
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil (plus more for frying, if needed)
These tender, juicy meatballs bring together classic Mediterranean flavors with bright lemon and aromatic herbs. Perfect with a summer salad, tzatziki, or tucked into warm pita bread.
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Eggless meatballs with fresh minced sundried tomatoes and lemon zest. Another great version of Greek a feathers a little bit lighter. You can use ground chicken or turkey as well. Today I’m using ground beef. Chop the sundried tomatoes and onions and grate some lemon zest. Combine the ground meat with the chopped dried tomatoes, chopped onion, minced garlic together with plain breadrumbs, milk, parmesan, chopped parsley and mint and the zest. Add the dried Greek oregano. Season with salt and pepper and add a touch of olive oil if needed. Knead well. Shape the meatballs into balls around the size of a golf ball and place on a parchment line baking tray. Bake at 400° F or 200 Celsius in a preheated oven for around 20 minutes, turning to brown on all sides. Served with toasted or grilled pizza bread, chopped tomatoes and cucumbers, and a couple of lemon wedges.
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