Baked Greek Meatballs with Feta (Video)
These Greek Meatballs with Feta look a bit messy while they’re cooking, but you won’t mind that once you’re eating them! And these are absolutely delicious for a low-carb or Keto meal!
PIN the Greek Meatballs to try them later!
If you poke around a bit on my blog, it’s pretty obvious I’m a huge fan of Greek Food. And these Baked Greek Meatballs with Feta are a favorite I’ve made many times through the years! I don’t know if this type of meatball is authentically Greek, but it’s definitely loaded with Greek flavors.
And the Greek Meatballs are an easy dish that won’t make you think about being on a diet. You can serve these meatballs as a main dish, but I’m sure they’ll disappear pretty quickly on a party buffet table as well.
I do want to alert you that because the meatballs are gluten-free with no bread crumbs or oatmeal, some liquid will ooze out of the meat during the cooking process. Just expect that to happen, and you can even spoon the liquid off a time or two if you’d like. And if you’re patient and just keep cooking the meatballs even though the pan looks like a mess, the finished meatballs are delicious!
What ingredients do you need?
- lean ground beef
- feta cheese
- Minced Garlic (affiliate link)
- olive oil
- red wine vinegar
- Greek Oregano (affiliate link)
- Greek Seasoning (affiliate link)
- salt (optional, the Feta cheese is salty)
- fresh ground black pepper
What gives these meatballs Greek flavors?
I love all the Greek flavors used here like Feta cheese, oregano, garlic, onion, and red wine vinegar, and those ingredients really bump up the taste of these meatballs.
Can the Greek Meatballs be frozen?
These meatballs can definitely be frozen. They will keep for a few months in the freezer in a snap-tight container and can easily be reheated in the microwave or in a pan on the stove. I would try to let them thaw before reheating if you can.
More Tasty Meatballs to Try:
Check out Beef and Sausage Meatballs with Tomato Sauce and Baked Swedish Meatballs for more tasty ideas with meatballs.
How to Make Greek Meatballs with Feta:
(Scroll down for complete recipe including nutritional information.)
- Pulse chopped onion in the food processor until it’s finely chopped.
- Crumble the Feta with a fork and measure.
- Combine the meat, onion, Feta, Minced Garlic, egg, olive oil, red wine vinegar, dried Greek Oregano, Greek Seasoning (affiliate link), salt, and pepper in a bowl and mix with your clean hands.
- Use a tablespoon measuring spoon to scoop out generous balls of meat mixture and roll into balls with your hands.
- Place meatballs in even rows in a glass baking dish that you’re sprayed with non-stick spray.
- Bake at 400F/200C, turning a few times and spooning off extra liquid from the pan if desired, until meatballs are cooked through and slightly browned, about 30-35 minutes.
- Serve the Baked Greek meatballs hot.
Make it a Low-Carb Meal:
The Greek Meatballs are great with Tzatziki Sauce and American Greek Salad for a low-carb meal.
Weekend Food Prep:
These meatballs reheat well, and the recipe can easily be doubled, so the recipe has been added to a new category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Baked Greek Meatballs with Feta
These Low-Carb Baked Greek Meatballs with Feta look a bit messy while they’re cooking, but you won’t mind that once you’re eating them!
- 1 pound lean ground beef
- 1/2 small onion, chopped
- 1/2 cup very finely crumbled feta cheese (measure after crumbling finely with a fork)
- 2 tsp. minced garlic
- 1 large egg
- 1 T extra virgin olive oil
- 4 tsp. red wine vinegar
- 1 T dried Greek oregano
- 1 tsp. Greek seasoning (optional, but good)
- 1/4 tsp. salt (optional, see notes)
- 1/4 tsp. fresh ground black pepper
- Preheat oven to 400F/200C.
- Spray a glass baking dish with olive oil or non-stick spray. (You can use a metal baking sheet, but it’s harder to clean.)
- Use a food processor to chop the onion very finely, then drain if it seems like there is a lot of liquid.
- Crumble 1/2 cup Feta cheese with a fork, until it’s finely crumbled.
- Put the ground beef into a bowl and add the finely chopped onion, finely crumbled Feta, minced garlic, egg, olive oil, red wine vinegar, Greek Oregano (affiliate link), Greek Seasoning (affiliate link), salt, and pepper. Combine with your clean hands until all ingredients are well-mixed.
- Use a one tablespoon measuring cup to scoop out meat; then roll it into balls with your hands and place in rows in the baking dish.
- Bake 15 minutes, after which time you will see some liquid oozing out. (You can scoop some of the liquid out with a spoon if it bothers you; I usually do that.)
- Turn meatballs and bake 10 more minutes. Turn again, and bake 5-10 more minutes more or until meatballs are well-browned and cooked through. (I would check one when you turn them the second time and use that to judge how much more cooking time is needed.)
- Meatballs are delicious served with Tzatziki Sauce.
Remember the Feta cheese is salty, so you may not need much salt. I used a tiny bit of Vege-Sal (affiliate link).
This recipe adapted slightly from The South Beach Diet Quick and Easy Cookbook.
Amount Per Serving: Calories: 84Total Fat: 5gSaturated Fat: 2gUnsaturated Fat: 2gCholesterol: 36mgSodium: 197mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 8g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
These Greek Meatballs would be approved for low-carb or Keto eating plans, or for any phase of the original South Beach Diet. (South Beach would recommend using low-fat ground beef and a moderate amount of Feta; low-carb and Keto diets would prefer a bit more fat.
Find More Recipes Like This One:
Use Oven Dinners to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest or on Facebook to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
These tasty Greek Meatballs were first posted in 2005, and I’ve made them many times since then. The recipe was last updated with more information in 2022.
67 Comments on “Baked Greek Meatballs with Feta (Video)”
I will be making this into meatloaf, chilling in the refrigerator over night, then slicing thin and pan fry to make gyros on low carb tortillas with feta, a little diced onion, and diced tomatoes.
That sounds good to me!
Perfection, my favorite flavors. Followed recipe to the letter, but instead of meatballs, formed it into a meatloaf, baked at 350F until internal temperature reached 165F/done. I made the tzatziki sauce (which I LOVE), but the meatloaf required nothing, it was perfect as was! This will become a go-to recipe for our family. I love your website and use your recipes frequently. Thank you!
Hi Cindi, so glad you’re enjoying the recipes. And I absolutely LOVE the idea of making this into a meatloaf. I think I might make that for the blog, and I will credit you for the brilliant idea!
These meatballs used to be my favorite thing to make the last time I did keto years ago, and I just rediscovered them going through old saved recipes I bookmarked, and I am SO GLAD I did! So delicious!! I’m not a fan of tzatziki, so I dip them in sour cream. Sooooo good!!!
Glad you are enjoying the recipe!
Made these for the first time tonight; my husband said “these meatballs are to die for”. They were fantastic and we will absolutely be making these again. Thanks for a great recipe.
So glad you enjoyed them! This recipe is a favorite of mine too!
These are the most amazing meatballs!! We formed them into larger meatballs using a 2TBSP cookie scoop. I think making them a tad larger helped in not over cooking them and making them dry. They reminded me of Gyros. We served with store bought tzatziki sauce. We finely chopped the onion instead of pulling out the food processor and they were fine. We did not add salt because Feta is salty and the Cavender’s Spice we used (Greek seasoning) has salt and pepper as the first two ingredients. I can’t wait to make these again!! Note that Cavender’s has MSG if you are sensitive to it.
Glad to hear you enjoyed it!
How would this work as meatloaf instead of meatballs?
I am not sure since the meatballs do release some liquid but I like the idea. Let me know how it works if you try it.
I made the meatballs with the feta and oregano! They were easy to make and simply delicious!
So glad you enjoyed it!
I just wanted to say I found this recipe on your blog years ago and it has been a favorite ever since! Thanks for sharing one of the things I've made so many times over the years.
SO glad to hear you have enjoyed it; thanks for taking the time to let me know!
I like prepping lunches to take throughout the month – would these freeze well?
Yes these should freeze well as long as they're in a well-sealed container or freezer bag. Hope you enjoy!
Thanks so much! 🙂
Just curious,the pictures above seemed to have something red in them – looked a little like roasted red peppers. You can also see it in the finished product. Is that the case – or was it a spice or something else?
Bobbie, I think that's just bad photography on my part, maybe too much color saturation on the meat. Or your monitor might have more red than mine does, but I promise there are no roasted red peppers or anything else added that's not in the recipe. I think red peppers sound kind of good in this though; but I'd be sure to blot them as dry as you can get them.
I've almost never met a meatball I didn't love! Definitely going to try these.
Um wow! These look SO good and rediculously easy too. Loved the food we had in Kos last year, and would love to make these for a tapas style entree at our next dinner party. Thanks for the recipe! 😀
My pleasure; hope you enjoy if you try them.
Hi! I made these tonight and served them in lettuce wraps and topped with your Tzatziki sauce that you suggested. Wonderful, light and delicious! The family ate them as well, but added some white rice to their lettuce wraps. I will definitely be making this one again 🙂
Sounds like a great dinner! Glad you are enjoying the recipes.
I just saw a recipe somewhere for Gyro meatballs that sounded very similar to what you did.
These were SOOOO good! I used 1 lb of ground lamb and 2/3 pound beef, which yielded 35 meatballs. I did not have Greek Seasoning, so I added a little extra oregano, and just a dash of nutmeg and cinnamon (which are two ingredients in greek seasoning). I made tzatziki with 10 oz greek yogurt, 2/3 C. of peeled and seeded cucumber, 2 garlic cloves minced, 1TBSP olive oil, 2 TBSP red wine vinegar, 1.5 TBSP fresh dill chopped, and a sprinkling of salt. Served it with more chopped cucumber and shaved red onions (and put it on Nan bread for my skinny husband). This took care of my cravings for gyros, but it was low carb and low-GI. DELICIOUS! Thanks for the recipes…17 pounds down and counting!