Greek Meatballs

5 from 46 votes

Oven-baked all beef Greek Meatballs stuffed with feta cheese served with a homemade Tzatziki sauce! Perfect appetizer or main course!

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These Greek meatballs are an easy and delicious way to change up your meatball routine! All beef meatballs with fresh onion and garlic are stuffed with feta cheese and baked in the oven until tender and served with a homemade tzatziki sauce. Believe you me when I tell you they are sure to become a family favorite. Plus, they’re really easy to make – perfect for a busy weeknight dinner.

Oval platter with meatballs and side of tzatziki sauce in a small bowl. Garnished with lemon wedges and fresh mint leaves.

When you think of Greek or Mediterranean food, the first thing that comes to mind is usually gyros or lamb. But there are many other delicious dishes to explore, like these amazing GrGreek-styleeatballs! These Mediterranean meatballs make the perfect appetizer or dinner. Just serve with a Greek orzo salad or lemon rice for a complete meal.

why you’ll love these greek meatballs with feta

  • Flavor packed. These aren’t your traditional beef meatballs. The addition of fresh garlic, onion, cumin, and oregano gives them a delicious Mediterranean flavor.
  • Stuffed with feta. Feta cheese is the perfect addition to these Greek meatballs. Its salty and tangy flavor pairs perfectly with the beef and tzatziki sauce.
  • Homemade tzatziki sauce. I don’t know anyone who can resist this cool and creamy sauce made with Greek yogurt, cucumber, garlic, mint, and lemon. It’s the perfect topping for these meatballs.
  • Perfect appetizer or main course. These Mediterranean meatballs can be served as an appetizer with toothpicks or as a main course over Greek salad, rice, or pasta.

Ingredients to make greek meatballs

All you need is a few staple ingredients to make these Greek meatballs, and while the Tzatziki sauce is highly recommended, you don’t have to make it as an accompaniment.

For the Meatballs

  • Ground beef: I like to use 80/20 ground beef for these meatballs. You could also use ground lamb or a mix of the two. You do want some fat to help keep your meatballs moist.
  • Bread crumbs: I just use a slice of white bread and make my own bread crumbs. You’re welcome to use panko or another store-bought version.
  • Egg & Milk: Helps bind everything together.
  • Onion: Finely diced, so it doesn’t overpower the meatballs. Red onion is milder in flavor than white onion, so that’s what I typically use.
  • Garlic: Fresh is best! But, if you’re all out, you can use a teaspoon of powdered dry garlic.
  • Cumin, oregano, and salt: Gives the meatballs a delicious Mediterranean flavor.
  • Feta cheese: I like to use a block of feta and crumble it myself.

For the Tzatziki Sauce

  • Greek yogurt: Full fat is best, but you could use low-fat if that’s what you have.
  • Cucumber: You’ll want to grate the cucumber on a box grater or shred it with a food processor. This will help remove some of the water from the cucumber, so your sauce isn’t watery.
  • Garlic, mint, salt, and lemon: These are all essential for flavor. If you don’t have mint, you could use dill or basil. While they aren’t the traditional option, they work well in a pinch.
  • Olive oil: Just a touch to help thin out the sauce while adding a richness that’s just right.
Ingredients for recipe before prepped: oil, yogurt, spices, fresh mint, 2 persian cucumbers, whole lemon, garlic clove, 1 egg, feta cheese crumbles, milk, ground beef, slice of bread, and whole red onion.

How to make greek meatballs with tzatziki sauce

Alright, now for the fun part, making meatballs! If you’ve never made them at home, don’t worry; it’s super easy and fun!

Mix Meatballs ingredients

  1. Combine the bread and milk in a large bowl and let sit until the milk is absorbed.
  2. Add the beaten egg, red onion, garlic, cumin, oregano, salt, and a quarter of the ground beef.
  3. Mix together until completely combined.
  4. Add the rest of the ground beef and mix just until blended.
4 image collage mixing meatball ingredients in one bowl.

Stuff, Roll and Bake

  1. Divide the meatball mixture into 12 equal portions.
  2. Flatten each portion into a circle and place a chunk of feta in the center.
  3. Fold the edges of the meat up and around the feta, and roll to form into a round ball.
  4. Place the meatballs on the prepared wire rack, and bake.
4 image collage prepping meatballs, stuffing them with cheese, placing on a wire rack to be baked, and showing them after being baked.

Tips for making baked Mediterranean meatballs

  1. Finely chop onions and garlic. The meatballs will have a better overall presentation when everything is finely chopped. They will also adhere together more easily this way. I recommend using a grater if possible or a really sharp knife for finely chopping.
  2. Mix gently. Overmixing the meat mixture will result in tough, dense meatballs. To avoid this, add a quarter of the ground meat to the rest of the ingredients and mix thoroughly before adding the rest of the meat. Once the rest of the meat is added, mix only until just combined (by hand, if possible). This will ensure your meatballs come out tender and juicy!
  3. Try pan frying them! Heat 1 tablespoon olive oil in a heavy-bottomed pan over medium high heat. Add the meatballs and cook until browned on the bottom, 4-5 minutes. Flip the meatballs and cook until browned on the second side and cooked through, 4-5 minutes longer.
  4. Use tongs for flipping. If you’re cooking the meatballs on the stove, the best tool to use to flip them is a pair of tongs! Tongs will allow you to neatly pick up and turn each individual meatball without bumping them against the others in the pan. They also allow you to be far enough away from the pan to avoid the inevitable grease spatters
  • Try another cheese. The crumbled feta cheese is perfect for the Greek-style meatballs, but you can also try small cubes of cheddar cheese or mozzarella cheese for a different flavor.
  • Use breadcrumbs instead of sliced bread. If you don’t have sliced bread, you can mix in ¼ cup of regular or panko breadcrumbs to add more texture to the meatballs.
  • Switch up the seasoning. If you want to change up the flavor of the meatballs, try using different seasonings such as Italian seasoning, my 7 spice blend, or even a curry spice blend.
  • Make these meatballs with a different protein. If you want to use lamb, chicken, or ground turkey in place of beef, it will work just as well!

what to serve with your Greek-style meatballs

Spoon dropping tzatzki over a single meatball on a platter with more meatballs.

how to store & reheat beef meatballs

These meatballs can be stored in an airtight container in the fridge.

To reheat, simply place them on a baking sheet and bake at 350 degrees until heated through. You could also reheat them in a pan on the stove over medium heat, flipping occasionally until heated through. Using the microwave may dry them out, but that is also an option.

how long will cooked meatballs last in the fridge?

Cooked meatballs will last in the fridge for up to five days.

can i freeze these Greek meatballs?

Yes! You can make them ahead and freeze to cook later or cook and freeze to reheat!

To freeze before cooking:

  • Prepare the meatballs through step three.
  • Place them on a baking sheet lined with wax paper, making sure they are not touching.
  • Flash freeze for one hour, then transfer to a freezer bag or container and store in the freezer for up to three months.

Frequently asked questions

My meatballs are dry. What did I do wrong?

There are a few things that could cause this. If you overmix the meat mixture, it can come out dry. Be sure to mix just until combined. Another reason could be that you didn’t use enough moisture in the mixture. If your mixture seems too dry, add a little more milk or water until it’s moist but not wet. Finally, make sure you’re not overcooking the meatballs within the oven. They should be cooked through but still moist and juicy.

My meatballs fell apart while cooking. What did I do wrong?

When making meatballs, it’s important to use all the binders, bread crumbs, egg, and milk to help hold them together. Also, if you overcooked them or handled them too much while cooking, they can fall apart. Be sure to use a light touch when flipping them and cook until just done.

How do I make sure my meatballs are cooked through?

The best way to tell if your meatballs are cooked through is to use an instant-read thermometer. They should be cooked to an internal temperature of 160 degrees. Another way to tell is to cut one in half. If it’s cooked through, the center will be brown and not pink.

Close up of a plate of stuffed meatballs with one cut in half to show feta cheese inside.

The Greek-style meatballs are a delicious, easy-to-make dish that will be a hit with your family and friends. The recipe is simple enough for even the novice cook, but can also be easily adapted to create your own unique version of the dish. Be sure to try serving them with our delicious homemade tzatziki sauce!

More beef recipes to try:

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Greek Meatballs

Oven-baked all beef Greek Meatballs stuffed with feta cheese served with a homemade Tzatziki sauce! Perfect appetizer or main course!
5 from 46 votes
Servings 4
Course Appetizer, Entree
Calories 470
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins

Ingredients
  

For the meatballs:

  • Nonstick cooking spray
  • 1 slice fresh white bread torn into 1-inch pieces (about ½ cup)
  • ¼ cup milk
  • 1 egg beaten
  • ¼ cup red onion finely chopped
  • 1 garlic clove minced
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • 1 pound ground beef
  • ½ cup crumbled feta cheese

For the tzatziki:

  • 2 small Persian cucumbers peeled and grated
  • 1 cup plain 2% Greek yogurt
  • 1 garlic clove minced
  • 3 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh mint
  • ¾ teaspoon salt

Instructions

For the meatballs:

  • Preheat the oven to 400°F. Spray a wire rack with nonstick cooking spray and set over a rimmed baking sheet.
  • Combine the bread and milk in a large bowl and let sit until the milk is absorbed, about 1 minute. Add the beaten egg, red onion, garlic, cumin, oregano, salt, and a quarter of the ground beef, and mix together until completely combined. Add the rest of the ground beef and mix just until blended.
  • Divide the meatball mixture into 12 equal portions. Flatten each portion into a circle and place a chunk of feta in the center. Fold the edges of the meat up and around the feta, and roll to form into a round ball.
  • Place the meatballs on the prepared wire rack set and bake for 15-20 minutes, or until the meatballs are browned and cooked through.

For the tzatziki sauce:

  • Meanwhile, make the tzatziki. Place the grated cucumber in a kitchen towel and wring out as much moisture as possible. Place the cucumber in a medium bowl. Add the yogurt, minced garlic, lemon juice, olive oil, mint, and salt and stir to combine.
  • Serve the baked meatballs with the tzatziki sauce, sprinkled with additional finely chopped mint.

Notes

Tip: Make a double batch of these Greek meatballs to take to work or pack in school lunches!

Nutrition

Calories: 470kcal, Carbohydrates: 11g, Protein: 31g, Fat: 33g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 143mg, Sodium: 1095mg, Potassium: 457mg, Fiber: 1g, Sugar: 5g, Vitamin A: 285IU, Vitamin C: 7mg, Calcium: 242mg, Iron: 3mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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Oval platter with meatballs and side of tzatziki sauce in a small bowl. Garnished with lemon wedges and fresh mint leaves.

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Comments

  1. These are insanely flavorful. We took the meatballs, lined sourdough pita bread with the tsatziki, tomatoes, cucumbers, onion, and feta and made the most delicious gyro out of it all! Big, big hit here. So good!

  2. I’m so in love with this recipe:) i just had it for dinner. It is amazing and so delish!
    Thanks Yumna:)

  3. Thank you So Much Your Recipe Give Such Can’t get Over The Flavor I Stuff My Self. Them Bell Peppers They The Boom Boom. I wanted To Kindly Thank You

  4. Hi Yumna,
    thank you for sharing your recipes. As I am Greek I would like to make a comment.
    We usually don’t fill the meatballs with feta and instead of cumin we use mint, oregano and vinegar so the meat will be fluffy. And for the tzatziki we don’t use mint but dill and instead of lemon juice we use white vinegar (3 spoons for 300 gr yogurt) or vinegar from apple.
    However I’m sure your recipies are very yummy!! One of your recipes that is one of my favorite is the lemon blueberry bread!! My husband loves it!!!
    Keep sharing all your great things you are making!!!
    Vicky

    1. Thank you so much for your comment! I’m so glad to hear you love my Lemon Blueberry Bread recipe. I should definitely try meatballs and tzatziki like the way you suggested too. This recipe is more of a Greek-style/ inspired meatball for sure!

  5. I love your recipes, but the Google ads at the bottom of the site are causing recipes to not print completely. Is there a work-around? Thanks!

    1. If you scroll to the recipe card, there’s a printer icon. When you click on it, I have it formatted in a way to print on 1-2 pages maximum with no images, no large font or anything that takes up too much ink. Can you try that? It should work fine.