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Greek-Inspired Feta and Herb Meatballs – vegetarian recipe
Stav Kogan

Greek-Inspired Feta and Herb Meatballs

Discover the ultimate Greek-inspired meatballs, bursting with feta, fresh mint, and parsley. Incredibly juicy and tender, this keto-friendly recipe is perfect for a quick weeknight dinner or meal prep, served with a creamy cucumber sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 serving
Calories: 359
Ingredients Method Nutrition

Ingredients
  

  • 2 pounds (900 g / 31.7 oz) ground beef
  • 1 small onion
  • ½ cup (75 g / 2.65 oz) crumbled feta cheese
  • 2 cloves garlic, minced
  • 1 large egg
  • 2 tablespoons (8 g / 0.28 oz) chopped fresh flat-leaf parsley
  • 1 tablespoon (4 g / 0.14 oz) chopped fresh mint
  • 1 teaspoon (1 g / 0.04 oz) dried oregano leaves
  • 1 teaspoon (6 g / 0.21 oz) sea salt
  • ¼ teaspoon (1 g / 0.04 oz) ground black pepper
  • 2 tablespoons (30 ml / 1 fl oz) olive oil
  • Cucumber Sauce, for serving
  • Fresh mint sprigs, for garnish
  • 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.
  • 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.

Method
 

  1. Directions
  2. Put the ground beef in a large mixing bowl.
  3. Using a Microplane or fine grater, grate the onion directly into the bowl with the beef.
  4. Add the feta, garlic, egg, parsley, mint, oregano, salt, and pepper.
  5. Using your hands, gently mix until the are just incorporated.
  6. Do not overmix.
  7. Form the mixture into 36 meatballs, about 1½ inches in diameter each.
  8. Preheat the oven to 350°F (175°C).
  9. Heat the olive oil in a large, ovenproof skillet over medium-high heat.
  10. Place the meatballs in the pan and cook until they are browned on all sides, about 5 minutes.
  11. Work in batches if necessary to avoid overcrowding.
  12. 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).
  13. Serve the meatballs warm with the cucumber sauce and garnish with fresh mint sprigs.
  14. 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.

Nutrition

Calories: 359kcalCarbohydrates: 2.3gProtein: 34gFat: 23g

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