This is a quick and easy recipe for Greek Spinach and Feta Spanakopita Meatballs. It’s great as an appetizer, lunch or dinner. Needs only 8 simple ingredients and less than 30 minutes. Gluten-Free. Low-Carb. Keto.
Use the “Jump To Recipe” button above to skip right to the recipe card, but don’t be too hasty – the post contains all the tips and tricks.
One day somebody told us about a local greek restaurant that was really popular, but surprisingly, we had never heard about it.
When the first opportunity arose, we went and had dinner there. In hindsight – it was a big
As soon as we got home from our first visit to the place we were already planning our next visit AND planning ways to incorporate the delicious flavors we experienced there into our cooking.
Two of our very favorite appetizers are
The first being a greek meatball, and the second a pastry filled with a delicious spinach and feta cheese mix, both of which are dipped in a tzatziki sauce. Mmmmm.
My sister, being the genius idea factory that she is, came up with this brilliant concept of taking those two favorites of ours and combining them (woah) – and in the process making it low carb! It’s genius, right?
This is a seriously perfect appetizer or lunch, because it’s really quick to put together and to cook. Plus, it can easily be frozen and saved for another meal.
This recipe for
He tries to apply this rule to dessert too, but unfortunately it just doesn’t work that way haha.)
I’m not sure if this is an original idea or not, but it should really be a thing.
How to make Greek Spanakopita Meatballs:
It really couldn’t be easier to make these delicious meatballs.
Here’s what you need:
- Ground Beef
- Garlic, Herbs and Spices
- Salt and Pepper
Start by sautéing the onions and spinach together. When done, add
Using a wooden spoon (or your hands) and combine everything very well.
Now, take about and 1/8th cup of mixture and roll into small balls. This is a personal preference though. You can make them as big or small as you like. Bigger meatballs will need a bit more time in the oven. Smaller
Using 1/8th cup of mixture per meatball will make about 32. We like to sear the meatballs for a minute or two per side before transferring to a lined baking tray.
When we’ve seared them all (it usually takes about 3 batches), we pop them into a preheated oven for 10-15 minutes, depending on the size of the meatballs.
When they’re done, remove them from the oven and serve immediately. Although they are great dipped in tzatziki sauce, we actually prefer making our super quick and easy 5 Minute Homemade Marinara Sauce.
Greek meatballs in tomato sauce really hits the spot! It’s a perfect Keto appetizer or lunch.
What to serve with Greek Meatballs:
- When we cook this Greek Meatball recipe (topped with our Marinara), we like to serve it with a simple salad as a side.
- It’s also great dipped in a simple Tzatziki as an appetizer.
- You can also mix them in Marinara and serve them on top of noodles.
- Serve them as is, with some grilled vegetables as a side.
If you’re looking for more easy recipes with ground beef, take a look at these:
- Easy One Pot Keto Ground Beef Stroganoff
- 10 Low-Carb Ground Beef Recipes
- One Pot Amish Beef and Cabbage Skillet
We also thoroughly recommend our super delicious Chicken Zucchini Meatballs!
Greek Spanakopita Spinach and Feta Meatballs How To Recipe Video:
Greek Spanakopita Spinach and Feta Meatballs Recipe and Calories:
Greek Spinach and Feta Spanakopita Meatballs
- 1 lb ground beef (500g)
- 1 egg
- 1 onion (finely diced)
- 2 garlic cloves (minced)
- 2 cups frozen spinach
- 1 cup feta cheese (crumbled)
- 1/4 cup fresh dill (roughly chopped)
- 1/4 cup fresh parsley (roughly chopped)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- Preheat oven 400ºF/200ºC.
- Sauté the onion in a bit of olive oil until soft, about 5 minutes. Add the garlic and spinach and sauté for another 2 minutes.
- Put the ground beef in a large mixing bowl and add the spinach and onion mix, feta cheese, salt, pepper, dill and egg.
- Mix until well combined and start rolling the meatballs. Ours were a little over an inch (3cm) in diameter.
- Heat up some of the olive oil in a large pan to a medium/high heat. Add the meatballs and sear each side for 1-2 minutes before transferring to a baking sheet. I do it in 2-3 batches.
- Once all the meatballs are seared, slide the sheet into oven for approximately 10-15 minutes, to ensure the insides are cooked.