Greek Feta and Spinach Lamb Meatballs

If you’ve never tried Greek meatballs, you are missing out on something special. I make these with a mixture of ground lamb and beef, which gives you that perfect balance of deep, earthy flavors and juiciness.

The secret to these meatballs is piling on all those wonderful herbs and spices. We’re talking garlic, onion powder, oregano, cumin, and fresh mint. I know some folks get nervous about mint in savory dishes, but it’s very traditional in Greek cooking and makes all the difference in the world. First time I left it out I could tell something was missing, so don’t skip it!

These meatballs are also loaded with feta cheese (the more the better, if you ask me) and chopped fresh spinach. It’s one of my favorite tricks for sneaking some greens into dinner, especially if you’ve got picky eaters at the table.

I also throw in a good handful of lemon zest because that bright, citrusy pop just makes everything taste more alive. It’s that little extra pop that’ll have your dinner guests asking “What’s in these?”

Heads up: you absolutely need to serve these with a big dollop of tzatziki sauce. It’s not optional, trust me on this one. We’ve got a perfect tzatziki recipe right here on Honest Cooking that’ll do the trick nicely.

My last piece of wisdom: bake these babies in the oven instead of pan-frying. Not only is it healthier and way less messy (no splattered grease to clean up!), but it also gives you time to mix yourself a nice cocktail or prepare your sides while they’re cooking.

Step by Step Guide to Making Greek Feta and Spinach Lamb Meatballs

Step 1: Preheat and Prepare Baking Dish

Preheat oven to 450°F (230°C).

Grease a 9×13-inch baking pan with cooking spray or olive oil.

Step 2: Mix Meatball Ingredients

In a large mixing bowl, thoroughly combine ground beef, ground lamb, feta cheese, spinach, parsley, egg, breadcrumbs, onion powder, salt, pepper, oregano, cumin, mint, and lemon zest. Mix gently but thoroughly by hand.

Step 3: Shape Meatballs

Form mixture into walnut-sized meatballs, approximately 1½ inches in diameter.

Arrange meatballs closely together, just touching, in the prepared baking pan.

Step 4: Bake Meatballs

Bake meatballs in the preheated oven for 20-25 minutes, until golden brown and cooked through (internal temperature of 160°F / 71°C).

Step 5: Serve

Remove from oven and serve warm alongside orzo pasta, flatbread, and a generous dollop of tzatziki sauce.

FAQ: Greek Meatballs

Can I freeze these meatballs?
Yes, freeze cooked and cooled meatballs in airtight containers for up to 3 months.

Can I use frozen spinach?
Yes, thaw and thoroughly drain excess moisture before adding.

Can these meatballs be pan-fried?
Yes, pan-fry in olive oil over medium heat until cooked through.

What’s the best sauce to serve with these meatballs?
Tzatziki complements these meatballs perfectly.

Can I use a different type of cheese?
Feta provides the best flavor, but goat cheese can be a suitable alternative.

Greek Feta and Spinach Lamb Meatballs

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5 from 4 reviews

• Author: Kalle Bergman
• Total Time: 40 minutes
• Yield: Serves 6
• Diet: Omnivore

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Description

Juicy lamb and beef meatballs, bursting with fresh spinach and feta. A vibrant Greek-inspired dish, perfect with tzatziki.

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Ingredients

Units USM Scale 1x2x3x

• 1 lbs (454 g) ground beef
• 1 lbs (454 g) ground lamb
• 4 oz (113 g) crumbled feta cheese
• 1 cups (237 ml) chopped fresh spinach
• 0.25 cups (59 ml) chopped fresh parsley
• 1 large egg, beaten
• 1 cups (237 ml) seasoned breadcrumbs
• 1 tsp onion powder
• 1.5 tsp salt
• 1 tsp ground black pepper
• 1 tsp dried oregano
• 0.5 tsp cumin
• 1 tbsp chopped fresh mint
• Zest of 1 lemon

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Instructions

1. Preheat oven to 450°F (230°C). Grease a 9×13-inch baking pan with cooking spray or olive oil.
2. In a large mixing bowl, thoroughly combine ground beef, ground lamb, feta cheese, spinach, parsley, egg, breadcrumbs, onion powder, salt, pepper, oregano, cumin, mint, and lemon zest. Mix gently but thoroughly by hand.
3. Form mixture into walnut-sized meatballs, approximately 1½ inches in diameter. Arrange meatballs closely together, just touching, in the prepared baking pan.
4. Bake meatballs in the preheated oven for 20-25 minutes, until golden brown and cooked through (internal temperature of 160°F / 71°C).
5. Remove from oven and serve warm alongside orzo pasta, flatbread, and a generous dollop of tzatziki sauce.

Notes

• For richer flavor, lightly brown the ground lamb and beef before mixing with other ingredients.
• If fresh spinach is unavailable, substitute 1 cup (237ml) of frozen spinach, thawed and squeezed dry.
• To prevent the meatballs from drying out, avoid overbaking. Use a meat thermometer to ensure they reach 160°F (71°C).

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Greek

Nutrition

• Serving Size: 3 meatballs
• Calories: 300
• Sugar: 2
• Sodium: 400
• Fat: 20
• Saturated Fat: 8
• Unsaturated Fat: 10
• Trans Fat: 0g
• Carbohydrates: 15
• Fiber: 2
• Protein: 25
• Cholesterol: 80

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