Greek Meatballs
These Greek meatballs are tender, herb-packed, and inspired by classic keftedes, made with ground beef, feta cheese, fresh dill, parsley, and mint.
Ingredients
Instructions
- 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.
Nutrition
Notes
- 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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