How to cook Greek-style beef meatballs



This gluten-free, Greek-style beef meatballs recipe uses finely grated potato in place of the traditional breadcrumbs to achieve a crisp exterior with a light and fluffy centre.

Serves: 3–4


  • 500g beef mince
  • 1 large sebago potato (or another floury variety), peeled and finely grated, excess moisture squeezed out
  • 1 onion, grated, excess moisture squeezed out
  • 1 garlic clove, finely grated
  • 1 egg
  • Small handful of flat-leaf parsley leaves, finely chopped, plus extra to serve
  • Small handful of mint leaves, finely chopped
  • 1 tsp dried oregano
  • Generous pinch of sea salt flakes and freshly ground black pepper
  • Extra virgin olive oil, for pan-frying
  • Tzatziki and lemon wedges, to serve


  1. Place all the ingredients - except the olive oil, tzatziki and lemon wedges - in a bowl and firmly mix with your hands to combine. Refrigerate for 30 minutes, then roll the mixture into 12 balls.
  2. Heat a good splash of olive oil in a large frying pan over medium heat, add the meatballs (in batches if necessary) and cook for 5–7 minutes, turning until browned all over and cooked through.
  3. Remove and drain on paper towel for a few minutes, then sprinkle over a little more chopped parsley and serve with tzatziki and lemon wedges.

Images and text from Easy Gluten Free by Helen Tzouganatos, photography by Jeremy Simons. Plum RRP $39.99

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