There’s nothing more comforting than a plate of juicy, tender meatballs nestled over a bed of creamy potato puree.

This Mediterranean version takes a beloved classic and infuses it with fresh herbs, olive oil, and a light lemon-thyme gravy that makes every bite irresistible.

The secret lies in using fresh parsley and mint inside the meatballs, giving them brightness and depth, while oregano and garlic bring out that signature Mediterranean aroma.

Instead of a heavy sauce, the light gravy is made with broth, a touch of wine, lemon, and thyme—perfectly balancing richness with freshness.

The potato puree is simple, smooth, and creamy, made the Mediterranean way with extra virgin olive oil and just a hint of cheese.

Together, this dish is hearty yet elegant, making it a weeknight favorite and a dinner-party centerpiece alike.Serve it family-style with a green salad and warm crusty bread, and you have the perfect taste of home—comfort food with a Mediterranean soul.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

500g ground beef (or beef & pork mix for more flavor)

1 small onion, grated

2 garlic cloves, minced

2 tbsp fresh parsley, chopped

2 tbsp fresh mint, chopped (optional, for a Mediterranean twist)

1 tsp dried oregano

1 slice bread, soaked in milk and squeezed out

1 egg

Salt & freshly ground black pepper

2 tbsp extra virgin olive oil (for browning)

For the Light Gravy Sauce:

3 tbsp olive oil

1 tbsp flour

400ml beef or chicken broth (warm)

½ glass white wine (optional, for depth)

1 tsp Dijon mustard

½ lemon, juiced

A few sprigs of thyme or oregano

For the Creamy Puree:

1 kg potatoes, peeled and cut into chunks

3 tbsp extra virgin olive oil (or butter for creaminess)

120 ml warm milk (or warm vegetable broth for lighter taste)

Salt & pepper

Optional: 2 tbsp grated Greek kefalotyri or parmesan for richness

Garnish:

Fresh parsley or oregano leaves

Extra drizzle of olive oil

Directions

Prepare the Meatballs:

In a large bowl, combine ground meat, grated onion, garlic, parsley, mint, oregano, soaked bread, egg, salt, and pepper. Mix until just combined—don’t overwork it.

Shape into small round meatballs.

Heat olive oil in a pan and brown the meatballs on all sides. Remove and set aside.

Make the Light Gravy:

In the same pan, add olive oil and whisk in flour to form a light roux.

Slowly pour in warm broth, whisking constantly to avoid lumps.

Add white wine (if using), mustard, lemon juice, thyme, salt, and pepper.

Return the meatballs to the pan and let them simmer gently for 10–12 minutes until cooked through and the sauce thickens slightly.

Prepare the Puree:

Boil the potatoes in salted water until tender. Drain well.

Mash with olive oil (or butter), then slowly add warm milk until creamy.

Season with salt, pepper, and cheese if using.

Serve:

Place a generous scoop of creamy puree on a platter.

Top with juicy meatballs and spoon over the light gravy. Garnish with fresh parsley or oregano and a drizzle of olive oil.