Spinach and Feta Greek Meatballs (50-55 Minutes)

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Greek meatballs with spinach and feta are a delicious and healthy twist on traditional meatballs.

These meatballs are packed with flavor from fresh herbs, spinach, and garlic, and are finished with a sprinkle of tangy feta cheese.

They can be served as an appetizer, main dish, or even in a pita with tzatziki sauce for a Greek-inspired sandwich.

  • Prep Time: 30 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 50-55 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the meatballs:

  • 1 pound ground beef or lamb
  • 1 cup fresh spinach, finely chopped
  • 1/2 cup breadcrumbs
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 egg, lightly beaten
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh mint, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil

For topping:

  • 1/2 cup crumbled feta cheese
  • Fresh parsley or mint, for garnish (optional)

Instructions

  1. Preheat the oven (5 minutes): Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Prepare the meatball mixture (10 minutes): In a large bowl, combine the ground beef or lamb, chopped spinach, breadcrumbs, onion, garlic, beaten egg, parsley, mint, oregano, cumin, salt, and pepper. Mix until all the ingredients are well incorporated.
  3. Form the meatballs (10 minutes): Using your hands or a small scoop, shape the mixture into 1 1/2-inch meatballs and place them on the prepared baking sheet.
  4. Cook the meatballs (20-25 minutes): Heat the olive oil in a large skillet over medium-high heat. Add the meatballs in batches, cooking until they are browned on all sides, about 5-7 minutes per batch. Transfer the browned meatballs back to the baking sheet and bake in the preheated oven for an additional 15-20 minutes, or until cooked through.
  5. Sprinkle with feta (2 minutes): Once the meatballs are fully cooked, remove them from the oven and immediately sprinkle with crumbled feta cheese.
  6. Garnish and serve (3 minutes): Garnish with additional fresh parsley or mint if desired. Serve the meatballs warm as an appetizer, main dish, or in a pita with tzatziki sauce.

Notes

For the best flavor, use fresh herbs and high-quality feta cheese. If you prefer a lighter option, you can use ground turkey or chicken instead of beef or lamb.

These meatballs can be made ahead of time and reheated in the oven before serving.

Serve with a side of Greek salad, pita bread, and tzatziki sauce for a complete meal.

Enjoy these flavorful meatballs as a delicious and healthy option for any meal!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 2g
  • Sodium: 700mg
  • Fat: 25g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 100mg

Pair this with...

Greek Side Salad

Start with a bed of crisp lettuce leaves, torn into bite-sized pieces. Slice ripe tomatoes and cool cucumbers, adding them to the mix for a burst of juiciness. Slice a red onion for a hint of sharpness, its purplish hue adding depth to the color palette. Thinly slice a yellow bell pepper, its sunny disposition brightening the dish both in flavor and appearance. Scatter in glossy black olives and top your salad with crumbles of creamy feta cheese, its tangy richness a counterpoint to the salad’s crispness. For dressing, a simple blend of olive oil, lemon juice, and perhaps a dash of oregano perfectly complements the ensemble.

Veggie Couscous

Start by preparing the couscous according to the package instructions, ensuring it's light and fluffy. As the couscous cooks, turn your attention to the veggies. Dice some ripe tomatoes, crisp bell peppers, and red onions, keeping the pieces uniform for a harmonious bite. Sauté the onions in a touch of olive oil until translucent, then toss in the bell peppers, allowing them to soften slightly while retaining their crunch. Remove from heat and mix in the fresh tomatoes, allowing their natural juices to meld with the warm veggies. Gently fold this vibrant veggie medley into the cooked couscous. Finish by sprinkling in freshly chopped herbs, like parsley or mint, to add a layer of aromatic brightness. Season with salt and pepper to taste.

Olive Oil Tomatoes

Grab a bunch of fresh cherry tomatoes, washing them and patting dry. Preheat your oven to 400°F (200°C). In a mixing bowl, toss the tomatoes with a generous glug of olive oil, ensuring each tomato is gleaming with a light coat. Now, mince up some garlic – a couple of cloves should do – and sprinkle it over the tomatoes. Choose your preferred herbs; rosemary and thyme work beautifully, but basil or oregano can be divine too. Roughly chop or tear your herbs and add them to the bowl. Season everything with salt and pepper and give it a good mix. Spread this vibrant mixture on a baking sheet in a single layer. Pop it in the oven for about 20-25 minutes or until the tomatoes are soft and slightly shriveled.

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