Greek-inspired feta and herb meatballs are packed with crumbled feta, fresh mint, and parsley, and they stay incredibly juicy from oven to plate. The recipe makes 36 meatballs in 30 minutes — perfect for weeknight dinners or meal prep. Serve them warm with creamy cucumber sauce.
If I had to pick just one favorite recipe, this would be it. These Greek-inspired meatballs are bursting with savory, herbaceous flavor from fresh mint, parsley, and a salty kick of feta cheese. They are incredibly juicy and tender, and when paired with a cool, creamy cucumber sauce, the combination is simply divine. This is my go-to for a quick weeknight dinner and a meal-prep superstar. The meatballs freeze beautifully, and the sauce comes together in minutes, making it a lifesaver for busy days. Serve them with my Green Onion and Lime Cauliflower Rice for a complete, unforgettable meal!
Ingredients
• 2 pounds / 900g (31.7 oz) ground beef
• 1 small onion
• ½ cup / 75g (2.65 oz) crumbled feta cheese
• 2 cloves garlic, minced
• 1 large egg
• 2 tablespoons / 8g (0.28 oz) chopped fresh flat-leaf parsley
• 1 tablespoon / 4g (0.14 oz) chopped fresh mint
• 1 teaspoon / 1g (0.04 oz) dried oregano leaves
• 1 teaspoon / 6g (0.21 oz) sea salt
• ¼ teaspoon / 1g (0.04 oz) ground black pepper
• 2 tablespoons / 30ml (1 fl oz) olive oil
• Cucumber Sauce, for serving
• Fresh mint sprigs, for garnish
Instructions
1. Directions
2. Put the ground beef in a large mixing bowl. Using a Microplane or fine grater, grate the onion directly into the bowl with the beef.
3. Add the feta, garlic, egg, parsley, mint, oregano, salt, and pepper. Using your hands, gently mix until the are just incorporated. Do not overmix.
4. Form the mixture into 36 meatballs, about 1½ inches in diameter each.
5. Preheat the oven to 350°F (175°C).
6. Heat the olive oil in a large, ovenproof skillet over medium-high heat. Place the meatballs in the pan and cook until they are browned on all sides, about 5 minutes. Work in batches if necessary to avoid overcrowding.
7. Transfer the skillet to the preheated oven and bake for 10 minutes, or until the meatballs are cooked through to an internal temperature of 160°F (71°C).
8. Serve the meatballs warm with the cucumber sauce and garnish with fresh mint sprigs.
Nutritional Information
• (per serving)
• CALORIES: 359
• FAT: 23 g
• PROTEIN: 34 g
• TOTAL CARBS: 2.3 g (0.08 oz)
• DIETARY FIBER: 0.3 g
• NET CARBS: 2 g (0.07 oz)
Pro Tips
• For the most tender meatballs, mix the with your hands only until they are just combined. Overworking the ground meat can result in a tough, dense texture.
• Don’t be afraid to swap the protein. This recipe works wonderfully with ground lamb, pork, turkey, or any combination of your favorite ground meats.
• To freeze for later, arrange uncooked meatballs on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container. They can be cooked from frozen; just add 5-10 minutes to the baking time.
• Grating the onion on a Microplane is key. It allows the onion to melt into the meatball, providing moisture and flavor without leaving any crunchy, raw pieces.
FAQ
Q: Can I use a different meat for these Greek meatballs
A: Absolutely. This recipe works wonderfully with ground lamb, pork, turkey, or any combination of ground meats. Feel free to substitute the ground beef based on your preference.
Q: How do I freeze these meatballs for later
A: For easy meal prep, arrange the uncooked meatballs on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be cooked directly from frozen; just add 5-10 minutes to the oven baking time.
Q: What is the secret to making these meatballs juicy and tender
A: The key to juicy meatballs is to grate the onion on a Microplane, which allows it to melt into the meat and add moisture. Also, be careful not to overmix the ingredients; mix gently with your hands only until they are just combined to avoid a tough texture.
Q: Are these Greek meatballs keto-friendly
A: Yes, this recipe is an excellent choice for a keto or low-carb diet. Each serving contains only 2 grams (0.07 oz) of net carbs, making it a delicious and satisfying meal that fits your macros.
Pro Tips
- Grate the onion on a Microplane directly into the meat so it melts into the mixture, adding moisture without any crunchy raw bits.
- Mix the meat with your hands only until just combined; overworking the ground beef makes the meatballs dense and tough.
- Brown the meatballs in batches in an ovenproof skillet so they sear rather than steam, then finish them in the oven to 160°F / 71°C.
- Freeze uncooked meatballs on a baking sheet until solid, then bag them; cook straight from frozen with 5-10 extra minutes of baking time.
- Ground lamb, pork, turkey, or a mix all work in place of beef — the feta and herbs carry the Greek flavor through any swap.
Frequently Asked Questions
Are these feta and herb meatballs keto?
Yes: each serving has 2.3 g of total carbs and 0.3 g of fiber (2 g net), with 34 g of protein and 23 g of fat.
Can I make the meatballs ahead of time?
Yes — form and refrigerate them for a day, or freeze uncooked meatballs on a sheet pan and bake from frozen with 5-10 extra minutes.
How do I know when they are done?
After about 5 minutes of browning and 10 minutes at 350°F / 175°C, the centers should reach an internal temperature of 160°F / 71°C.
What should I serve with them?
Creamy cucumber sauce and fresh mint sprigs are the classic pairing here; they also work over cauliflower rice or greens.
Recipe card below.
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Greek-Inspired Feta and Herb Meatballs
Ingredients
Method
- Directions
- Put the ground beef in a large mixing bowl.
- Using a Microplane or fine grater, grate the onion directly into the bowl with the beef.
- Add the feta, garlic, egg, parsley, mint, oregano, salt, and pepper.
- Using your hands, gently mix until the are just incorporated.
- Do not overmix.
- Form the mixture into 36 meatballs, about 1½ inches in diameter each.
- Preheat the oven to 350°F (175°C).
- Heat the olive oil in a large, ovenproof skillet over medium-high heat.
- Place the meatballs in the pan and cook until they are browned on all sides, about 5 minutes.
- Work in batches if necessary to avoid overcrowding.
- Transfer the skillet to the preheated oven and bake for 10 minutes, or until the meatballs are cooked through to an internal temperature of 160°F (71°C).
- Serve the meatballs warm with the cucumber sauce and garnish with fresh mint sprigs.
- Don't be afraid to swap the protein. This recipe works wonderfully with ground lamb, pork, turkey, or any combination of your favorite ground meats.
