Food and Recipes Dinner Greek Diner Meatballs Be the first to rate & review! Meatballs with a Greek-inspired flavor are perfect for weeknight dinners. By Josh Miller Josh Miller Josh Miller is a writer, editor, recipe developer, and food stylist who has been writing about Southern food and working in the publishing industry for the past 20 years. His work has appeared in Southern Living, Food & Wine, Cooking Light, Taste of the South, and Southern Cast Iron magazines. Southern Living's editorial guidelines and Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in Dotdash Meredith test kitchens since 2017. Southern Living's editorial guidelines Published on May 29, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christine Daley Active Time: 35 mins Total Time: 50 mins Servings: 4 to 6 Many Southern cities have thriving Greek populations—Birmingham, Alabama, and Jackson, Mississippi, especially—and it's their culinary influence that inspired this recipe. Many Southern meat-and-three restaurants and diners were owned by Greek families, and still are to this day. These meatballs are gently spiced with a dash of cumin and cinnamon, then tossed with a pepperoncini-spiked tomato sauce for a zesty, spicy flavor. Like baby meatloaves, they’re a comforting taste of home that will round out your meat-and-three plate. Ingredients 1/2 cup panko breadcrumbs 1/4 cup whole milk 1 lb. ground chuck 1/2 lb. mild italian sausage 3 garlic cloves, grated (about 1 1/2 tsp.) 1 1/2 tsp. kosher salt, divided 2 tsp. grated lemon zest, divided (from 1 lemon) 3/4 tsp. ground cumin, divided 3/4 tsp. black pepper, divided 3/4 tsp. ground cinnamon, divided 1 large egg, lightly beaten 1 (24-oz.) jar marinara sauce 1/4 cup sliced pepperoncini salad peppers (from 1 [12-oz.] jar), plus more for garnish Fresh mint leaves Directions Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper; set aside. Place panko and milk in a small bowl; let stand 10 minutes. Place ground chuck; sausage; grated garlic; 1 teaspoon of the salt; 1 teaspoon of the lemon zest; and 1/2 teaspoon each of the cumin, black pepper, and cinnamon in a large bowl. Add panko mixture and egg to meat mixture; gently mix together with hands just until ingredients are evenly dispersed (do not overmix). Form meat mixture into 24 (2-tablespoon) balls; space evenly on prepared baking sheet, and spray with cooking spray. Bake in preheated oven until golden brown and a thermometer inserted into thickest portion of meatball registers 165°F, 18 to 20 minutes. Meanwhile, heat marinara sauce; pepperoncini peppers; remaining 1 teaspoon lemon zest; remaining 1/2 teaspoon salt; and remaining 1/4 teaspoon each cumin, black pepper, and cinnamon in a large saucepan over medium to let flavors meld, about 10 minutes. Reduce heat to low; keep warm. Remove meatballs from oven; transfer to saucepan, and gently stir to coat. Garnish with fresh mint leaves and pepperoncini peppers. Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley Rate It Print