Description
Juicy lamb and beef meatballs, bursting with fresh spinach and feta. A vibrant Greek-inspired dish, perfect with tzatziki.
Ingredients
Units
Scale
- 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
Instructions
- Preheat oven to 450°F (230°C). Grease a 9×13-inch baking pan with cooking spray or olive oil.
- 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.
- Form mixture into walnut-sized meatballs, approximately 1½ inches in diameter. Arrange meatballs closely together, just touching, in the prepared baking pan.
- Bake meatballs in the preheated oven for 20-25 minutes, until golden brown and cooked through (internal temperature of 160°F / 71°C).
- 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