Greek Meatballs

These easy Greek Meatballs are a delicious recipe that features the best of greek food. With a blend of ground beef, fresh herbs like dill, parsley, and mint, spinach, and feta cheese, these greek-inspired meatballs are savory and full of flavor.

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This Greek Meatballs recipe is one of our favorite ways to feed the whole family. Everyone will love the strong taste of these flavorful meatballs. Served with some homemade tzatziki sauce and pita bread, these greek-style meatballs make for a great main course or appetizer. Serve Greek Meatballs with a greek salad or other fresh veggies as a complete dinner.

Our greek meatball recipe uses ground beef. It is universally liked and is relatively cheap. If you're going for a more traditional greek meatball, you could use ground lamb. Some other easy options would be ground pork, ground turkey, or ground chicken. We love making beef meatballs because of its availability, and you always seem to get a juicy meatball, especially when you sear it beforehand for that perfect golden brown outside.

These delicious meatballs have such a wonderful taste once all the ingredients meld their flavors together. Feta cheese contrasts sharply with the other meatball ingredients. The herb blend of dill, parsley, and mint is a great combination, and the onion and garlic enhance the savory flavor so much more. Finally, with spinach, it's all balanced out for a complete main dish.

Why You'll Love This Recipe:

Fresh Mediterranean flavors: Bright herbs like dill, mint, and parsley add bold, aromatic flavor without overwhelming the dish.
Protein-packed and satisfying: Made with lean ground beef and feta cheese for a filling, balanced option.
Versatile main dish: Great with rice, salad, pita, or even as a party appetizer.
Stovetop and oven combo: Searing locks in flavor and gives a golden crust, while baking ensures perfectly cooked centers.

Ingredients to Make Greek Meatballs:

• onion. Diced and sautéed for sweetness and moisture in the meatballs.
• frozen spinach. Use 2 cups; no need to thaw before sautéing-excess moisture will cook off in the pan.
• garlic cloves. Minced for a rich, aromatic base that enhances the herbs and beef.
• ground beef. Use 85/15 or 90/10 for a balance of flavor and tenderness without excess grease.
• egg. Acts as a binder to hold the meatballs together.
• feta cheese. Adds salty, tangy flavor and creamy texture; use crumbled feta for best distribution.
• fresh herbs. Essential for authentic Greek flavor; do not substitute with dried.

How to Make Greek Meatballs:

1. Preheat oven to 400ºF. Line a baking sheet with parchment paper or lightly grease it.
2. Heat a drizzle of olive oil in a skillet over medium heat. Add the diced onion and cook for 5-6 minutes, until soft and translucent. Stir in the garlic and frozen spinach. Cook for another 2-3 minutes, until the spinach is warmed through and most of the moisture has evaporated. Remove from heat and let cool slightly.
3. In a large mixing bowl, add the ground beef, egg, crumbled feta, chopped dill, parsley, mint, salt, and pepper. Add the slightly cooled spinach mixture. Use your hands or a wooden spoon to gently mix until just combined-do not overmix.
4. Roll the mixture into meatballs about 1½ inches in diameter. You should get approximately 18-20 meatballs.
5. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Working in batches, add the meatballs and sear for 1-2 minutes per side, until browned. Transfer seared meatballs to the prepared baking sheet.
6. Once all the meatballs are on the baking sheet, transfer to the oven and bake for 10-15 minutes, or until cooked through and the internal temperature reaches 160ºF.

Recipe Notes & Tips:

• Don't skip the sear: Browning the meatballs in a skillet adds flavor and helps them hold their shape in the oven.
• Cool the spinach mixture slightly: Mixing it while too hot can start cooking the egg prematurely.
• Use fresh herbs: Fresh dill, parsley, and mint give the meatballs their signature Greek flavor-dried herbs won't have the same impact.
• Avoid over mixing: Mix just until everything is combined to keep the meatballs tender, not tough.
• Batch searing: Sear in 2-3 batches to avoid overcrowding the pan, which can cause steaming instead of browning.
• Double it for meal prep: These meatballs freeze well and are perfect for quick weeknight meals.

Serving Suggestions:

• Arugula Fig Salad
• Cucumber Onion Salad
• Garlic Roasted Potatoes
• Baked Sweet Potato Fries
• Pesto Zucchini Noodles

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.

FAQs:

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Kaeleigh Pugliese

Greek Meatballs

4.88 from 16 votes

This is a recipe for Greek Meatballs baked in the oven. It's great as an appetizer, lunch or dinner - also great served in tomato sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Mediterranean

Calories: 446

Ingredients Equipment Method Nutrition Video Notes

Equipment

• Mixing bowl
• Large skillet
• Baking sheet
• Measuring cups and spoons
• Cutting board
• Chef's knife

Ingredients  

1x2x3x?

• ▢ 1 onion, diced
• ▢ 2 cups frozen 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 black pepper

Instructions

 

Cook ModePrevent your screen from going dark

1. Preheat oven to 400ºF. Line a baking sheet with parchment paper or lightly grease it.
2. Heat a drizzle of olive oil in a skillet over medium heat. Add the diced onion and cook for 5-6 minutes, until soft and translucent. Stir in the garlic and frozen spinach. Cook for another 2-3 minutes, until the spinach is warmed through and most of the moisture has evaporated. Remove from heat and let cool slightly.
3. In a large mixing bowl, add the ground beef, egg, crumbled feta, chopped dill, parsley, mint, salt, and pepper. Add the slightly cooled spinach mixture. Use your hands or a wooden spoon to gently mix until just combined-do not overmix.
4. Roll the mixture into meatballs about 1½ inches in diameter. You should get approximately 18-20 meatballs.
5. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Working in batches, add the meatballs and sear for 1-2 minutes per side, until browned. Transfer seared meatballs to the prepared baking sheet.
6. Once all the meatballs are on the baking sheet, transfer to the oven and bake for 10-15 minutes, or until cooked through and the internal temperature reaches 160ºF.

Video

Nutrition

Calories: 446kcalCarbohydrates: 9gProtein: 30gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 155mgSodium: 1165mgPotassium: 729mgFiber: 3gSugar: 2gVitamin A: 10028IUVitamin C: 16mgCalcium: 343mgIron: 5mg

Notes

• • Don't skip the sear: Browning the meatballs in a skillet adds flavor and helps them hold their shape in the oven.
  • Cool the spinach mixture slightly: Mixing it while too hot can start cooking the egg prematurely.
  • Use fresh herbs: Fresh dill, parsley, and mint give the meatballs their signature Greek flavor, dried herbs won't have the same impact.
  • Avoid over mixing: Mix just until everything is combined to keep the meatballs tender, not tough.
  • Batch searing: Sear in 2-3 batches to avoid overcrowding the pan, which can cause steaming instead of browning.
  • Double it for meal prep: These meatballs freeze well and are perfect for quick weeknight meals.

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