I love these meatballs! They are so quintessentially Greek. Serve them plain or in tomato sauce with a side of orzo. Click here for the Taste of Greece article and other Greek recipes.

Makes approximately 16 meatballs

1 pound ground lamb

1 pound ground beef

1 egg

½ cup breadcrumbs

1 tablespoon fresh oregano (dried works fine as well)

2 tablespoons olive oil

Salt and pepper

½ onion, grated

1 garlic clove, minced

½ cup red wine

1 lemon, cut in half


Preheat oven to 375°.

In a large bowl, combine the meats and all ingredients through the garlic clove. Use hands to mix together, but don’t overmix or the meatballs can get tough.

Shape into large meatballs—about 2 ounces each. Place on a sprayed baking sheet. Place the lemon halves on the baking sheet as well.

Bake for 8 minutes, then brush with the red wine. Then broil for another 2–4 minutes, until meatballs are browned on top. Squirt the warm roasted lemon juice over top.

Laura Booras is the general manager at Riverbench Vineyard & Winery in the Santa Maria Valley. She lives on the vineyard, where she regularly hosts food writers, celebrity chefs and wine critics for unique meals prepared with locally sourced ingredients.

Categories Main Dishes Recipes