Sign me up for anything Mediterranean; These Greek Meatballs are filled with feta cheese, spinach, and Mediterranean spices for a unique, restaurant quality Greek style meatball.
I’m a meatball fanatic- with having a 4 month old, I love anything I can make with loads of protein and that will fill me up so I can get back to keeping my little guy entertained. I keep a bag of these in the fridge to snack on, but they’re also great to freeze!
Greek Meatball Ingredients:
- Ground Beef: You can use any type of ground meat that you like, chicken, beef, turkey, or pork would do well.
- Panko Crumbs: These help keep the meatballs together but also allowing them to remain tender.
- Egg: The egg acts as a binder between the panko crumbs and the ground beef (or, whatever ground meat you choose!).
- Spices: To give these meatballs true Mediterranean flare, we use salt/pepper, cumin (a nutty/smokey flavored spice), cinnamon (delicious in savory form), paprika, and a little bit of dill.
- Feta Cheese: I like to add large chunks of Feta cheese to the outside of the meatball, they get golden brown and melty and delicious.
- Spinach: A little veggie kicker, the spinach adds a nice touch of color and compliments the feta cheese.
- Onion: I enjoy finely diced onion in my meatballs- but if you prefer smaller chunks, you could grate them as well.
Meatball Pro Tips:
- Mix with a hand mixer! I recently started doing this and it is probably my latest favorite cooking hack. No meat under your nails, no freezing cold hands, and I find the meat mixture comes together so evenly and perfect.
- Use a scooper! It ensures your meatballs are all the same size, and will cook evenly. I like to use the scooper, then roll them in my hand to make a perfect little Greek meatball.
I like to cook my meatballs on a cooking tray lined with a cooling rack (make sure if you use one that it is oven safe). It helps the meatballs cook evenly, keeps them in place from rolling all over, and allows the fat to drip down below, saving a few calories. Your cholesterol can thank me later : )
Bake your balls (had to throw one ball joke in there…couldn’t help myself) for 12-15 minutes or until internal temperature is 165 degrees internally. That’s it!
You can serve these Mediterranean meatballs with a simple salad or rice, but they are delicious on top of our Mediterranean Couscous Salad. The mixture of fresh vegetables and lemony dressing pairs so delicious with them!
If you are a fan of anything Greek or Mediterranean- check out these other recipes!
- Crunchy Mediterranean Couscous Salad
- Greek Chicken Burgers
- Slow Cooker Greek Chicken
- Greek Chicken Sheet Pan Dinner
- Greek Pasta Salad
- Avogolemono Soup (Greek Chicken and Rice Soup)
- Greek Salmon Kabobs with Oven Baked Lemon Rice
- Easy Greek Salad Meal Prep Bowls
- Greek Baked Shrimp
- Easy Layered Greek Dip
Enjoy these delicious little Greek Morsels!
- 1 lb ground beef (or ground meat of your choice; chicken, turkey, or pork)
- 3/4 cup diced and chopped onion
- 1/2 cup panko crumbs
- 1/2 cup chopped fresh spinach
- 1/2 cup crumbled feta cheese (plus extra
- 1 tsp salt
- 1 tsp pepper
- 1/4 tsp cinnamon
- 1 tbsp dill fresh or dried
- 1 tsp cumin
- 1 tsp paprika
- Preheat oven to 400 degrees farenheit.
- In a large bowl, combine ingredients. Mix well (a handmixer works great!).
- Roll meatballs (an ice cream scooper is ideal to make sure meatballs are even). Place on foil lined baking tray with oven safe cooling rack to catch drippings.
- Bake for 15-20 minutes, or until meatballs reach 165 degrees internally.