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5 from 237 reviews

Greek Meatballs

Oven-baked all beef Greek Meatballs stuffed with feta cheese served with a homemade Tzatziki sauce! Perfect appetizer or main course!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Appetizer, Entree
Cuisine: Greek
Servings: 4
Author: Yumna Jawad

Equipment

Ingredients

For the meatballs:

  • Cooking spray
  • 1 slice 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
  • 2 teaspoons oregano
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • 1 pound ground beef
  • 1 cup crumbled feta cheese

For the tzatziki:

  • 2 small Persian cucumbers peeled and grated
  • 1 cup greek yogurt
  • 1 garlic clove minced
  • 3 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon fresh mint chopped
  • 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, oregano, cumin, 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 add a heaping tablespoons of feta cheese in the middle. 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

Storage: These meatballs can be stored in an airtight container in the fridge for up to 5 days. To reheat, simply place them on a baking sheet and bake at 350F until heated through or in the microwave but it may dry them out.
Freezing Instructions: 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. You can also freeze them the same way after cooking.

Nutrition

Calories: 370kcal | Carbohydrates: 10g | Protein: 34g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 1087mg | Potassium: 587mg | Fiber: 1g | Sugar: 4g | Vitamin A: 264IU | Vitamin C: 7mg | Calcium: 226mg | Iron: 4mg

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