• Preheat the oven to 400°F (200°C) if baking.
• In a large bowl, combine all ingredients. Mix just until combined—do not overwork.
• Form into 1.5-inch (4 cm) meatballs. Wet your hands to prevent sticking.
• Bake: Place the meatballs in neat rows on a parchment-lined baking tray, drizzle or spray lightly with olive oil. Bake for 15–20 minutes, or until browned and cooked through.
• Remove and let rest briefly before serving.

To Serve:

• Pair with a Greek tomato-cucumber salad or tzatziki for a classic summer meal.
• Serve over orzo, rice, or tucked in pita with greens and an extra squeeze of lemon.
• Why This Recipe Works
• Fresh mint introduces a cool, refreshing flavor—excellent for summer.
• Sun-dried tomatoes add sweet and savory depth, typical of Mediterranean diets.
• Lemon zest brightens every bite, highlighting the essence of Greek cuisine.

Tip:

• For extra flavor and visual appeal, garnish with more fresh mint, parsley, or dill before serving.