Greek Meatballs

Name: Greek Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 onion, (diced); 1 cup baby spinach; 4 garlic cloves, (minced); 1 pound ground beef; 1 egg; 1 cup feta cheese, (crumbled); ¼ cup fresh dill, (chopped); ¼ cup fresh parsley (chopped); ¼ cup fresh mint; 1 teaspoon salt; ½ teaspoon pepper

These Greek meatballs are tender, herb-packed, and inspired by classic keftedes, made with ground beef, feta cheese, fresh dill, parsley, and mint. Sautéed onion, spinach, and garlic are mixed directly into the meat, adding moisture, flavor, and balance without the need for breadcrumbs.

Greek Meatballs served with tzatziki sauce.

A Quick Look at the Recipe

✅ Recipe Name: Greek Meatballs
🕒 Ready In: ~35 minutes
👪 Serves: 4 servings
🍽 Calories: ~380 per serving (estimated)
🥣 Main Ingredients: Ground beef, feta cheese, fresh herbs, spinach, garlic
📖 Dietary Info: Gluten-free; low-carb
👌 Difficulty: Easy - simple prep with stovetop sear and oven finish

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Lightly seared and finished in the oven, these meatballs develop a golden exterior while staying juicy inside. The combination of feta and fresh herbs gives them a distinctly Mediterranean flavor that works just as well for weeknight dinners as it does for entertaining.

If you enjoy Mediterranean-inspired dinners like this, you may also like our Greek Chicken Gyros, Greek Stuffed Peppers, or Tzatziki Chicken Salad that pair well with fresh salads, grains, or warm pita.

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A Quick Look at the Recipe
Why You'll Love these Greek Meatballs:
Key Ingredients:
Easy Substitutions & Variations:
How to Make Greek Meatballs:
Recipe Notes & Tips:
How to Store:
Greek Meatballs FAQs:
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Greek Meatballs

Why You'll Love these Greek Meatballs:

Classic Mediterranean flavor: Fresh dill, parsley, and mint combined with feta cheese give these meatballs a bright, authentic Greek profile.
Juicy and tender: Sautéed onion and spinach add moisture, keeping the meatballs soft without needing breadcrumbs.
Well-browned, not greasy: A quick sear followed by oven baking creates a golden exterior while cooking them evenly.
Versatile serving options: Great with tzatziki and pita, over grain bowls, or alongside a simple Greek salad.
Weeknight-friendly: Straightforward prep and a short bake time make these easy to fit into busy schedules.

Key Ingredients:

ground beef. Forms the base of the meatballs, providing rich flavor and a tender texture when gently mixed.
feta cheese. Adds saltiness and creaminess, helping keep the Greek meatballs moist and flavorful.
fresh herbs. This classic combination gives the meatballs their signature Greek flavor and freshness.
spinach. Cooked down and mixed in to add moisture, color, and balance without overpowering the meat.
egg. Acts as a binder to hold the meatballs together while keeping them tender.

Scroll to the recipe card at the bottom of this page for exact quantities.

Easy Substitutions & Variations:

Protein swap: Use ground lamb or a beef-lamb blend for a richer, more traditional Greek flavor.
No spinach: Replace the spinach with finely chopped zucchini or simply leave it out if preferred.
Different herbs: If fresh mint isn't available, use extra parsley or dill instead.
Dairy-free option: Omit the feta cheese and add an extra pinch of salt and herbs to maintain flavor.
Spice variation: Add a pinch of cumin or smoked paprika for a slightly warmer flavor profile.

How to Make Greek Meatballs:

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Heat a drizzle of olive oil in a skillet over medium heat. Cook the onion for 5-6 minutes until softened, then add the garlic and spinach and cook until the spinach is wilted. Remove from heat and let cool slightly.
In a large bowl, combine the ground beef, egg, feta, dill, parsley, mint, salt, and pepper. Add the cooled spinach mixture and gently mix until just combined.
Roll the mixture into 1½-inch meatballs. Heat 1 tablespoon olive oil in a skillet over medium-high heat and sear the meatballs in batches for 1-2 minutes per side, until browned. Transfer to the baking sheet.
Bake for 10-15 minutes, or until the meatballs are cooked through and reach an internal temperature of 160°F. Serve warm.

Recipe Notes & Tips:

Let the spinach mixture cool: Adding hot vegetables to the meat can partially cook the egg and affect texture.
Mix gently: Over mixing ground beef leads to dense meatballs, combine just until everything is incorporated.
Uniform size matters: Keeping the meatballs close in size helps them cook evenly in the oven.
Sear for flavor, not doneness: The stovetop step is only for browning; the oven finishes the cooking.
Rest before serving: Let the Greek meatballs rest for a few minutes after baking so the juices redistribute.
Serving Suggestions: We love serving these meatballs with Homemade Tzatziki Sauce and Sourdough Flatbread.

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How to Store:

Refrigerator: Store leftover meatballs in an airtight container for up to 4 days.
Freezer: Let meatballs cool completely, then freeze in a single layer before transferring to a freezer-safe bag or container. Store for up to 2 months.
To reheat: Warm in a 350ºF oven for 10-15 minutes or microwave in 30-second intervals until heated through.

Greek Meatballs FAQs:

Can Greek meatballs be baked instead of pan-seared?

Yes, Greek meatballs can be baked entirely in the oven, but pan-searing first adds extra flavor and helps them hold their shape. Baking alone works if you prefer a simpler method, though the exterior will be lighter in color.

Why are my Greek meatballs dry?

Greek meatballs can turn out dry if the meat is over mixed or overcooked. Gently mixing the ingredients and removing the meatballs from the oven as soon as they reach 160°F helps keep them juicy.

Are Greek meatballs traditionally served with sauce?

Greek meatballs are typically served with tzatziki or lemon-based sauces rather than tomato sauce. They're often paired with pita, salads, or grains instead of being simmered in sauce.