Kalyn's Kitchen

Baked Greek Meatballs with Feta (Video)

These Baked 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 meal!

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Watch the video to see if you might like to make
Low-Carb Baked Greek Meatballs with Feta and Oregano!

Baked Greek Meatballs with Feta finished meatballs on serving plate

In a few hours I’ll get on an airplane and fly off for a week-long get-away to Costa Rica, where I’ll spend time with some good friends. Through the miracle of technology I’ll still have some posts showing up here, but while I’m traveling replies to comments will probably be a bit slower than usual. And before I leave I want to remind you about these Baked Greek Meatballs with Feta that are a favorite I’ve made many times through the years!

If you like Greek flavors these Greek Meatballs are an easy dish that won’t make you think about being on a diet. You can serve the meatballs as a main dish, but I’m sure they’ll disappear pretty quickly on a party buffet table as well. This idea came from the The South Beach Diet Quick and Easy Cookbook (affiliate link) and I first made these tasty meatballs clear back in 2005, yikes!

I love all the Greek flavors like Feta cheese, oregano, and red wine vinegar, and those ingredients really bump up the taste of these meatballs. However, I do want to warn you that because these are gluten-free meatballs with no bread crumbs or oatmeal, some liquid oozes 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 for this recipe?

  • lean ground beef
  •  onion
  •  feta cheese 
  • Minced Garlic (affiliate link)
  •  egg
  •  olive oil
  •  red wine vinegar
  • Greek Oregano (affiliate link)
  • Greek Seasoning (affiliate link)
  •  salt (optional, the Feta cheese is salty)
  •  fresh ground black pepper

Low-Carb Baked Greek Meatballs with Feta and Oregano process shots collage

How to Make Baked Greek Meatballs with Feta:

(Scroll down for complete recipe including nutritional information.)

  1. Pulse chopped onion in the food processor until it’s finely chopped.
  2. Crumble the Feta with a fork and measure.
  3. Combine the meat, onion, Feta, Minced Garlic (affiliate link), egg, olive oil, red wine vinegar, dried Greek Oregano (affiliate link), Greek Seasoning (affiliate link), salt, and pepper in a bowl and mix with your clean hands.
  4. Use a tablespoon measuring spoon to scoop out generous balls of meat mixture and roll into balls with your hands.
  5. Place meatballs in even rows in a glass baking dish that you’re sprayed with non-stick spray.  
  6. 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.
  7. Serve the Low-Carb Baked Greek meatballs hot.

square thumbnail image for Low-Carb Baked Greek Meatballs with Feta and Oregano

Make it a Low-Carb Meal:

These meatballs are great with Tzatziki Sauce and American Greek Salad for a low-carb meal.

More Tasty Meatballs to Try:

Slow Cooker Sausage and Meatballs Index ~ Slow Cooker or Pressure Cooker
Blue Cheese Stuffed Buffalo Chicken Meatballs ~ The Rookie Cookie
Beef and Sausage Meatballs with Tomato Sauce ~ Kalyn’s Kitchen
Moroccan Lemon and Cardamom Meatballs ~ The View from Great Island
The BEST Italian Meatballs ~ Wine and Glue
Baked Swedish Meatballs ~ Kalyn’s Kitchen

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  to help you find recipes you can prep or cook on the weekend and eat during the week!

Baked Greek Meatballs with Feta

Baked Greek Meatballs with Feta

Yield 20 small meatballs
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

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


  1. Preheat oven to 400F/200C.
  2. 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.)
  3. Use a food processor to chop the onion very finely, then drain if it seems like there is a lot of liquid.
  4. Crumble 1/2 cup Feta cheese with a fork, until it’s finely crumbled.
  5. 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.
  6. 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.
  7. 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.)
  8. 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.)
  9. 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.

Nutrition Information:



Serving Size:


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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
These meatballs would be approved for most any low-carb or low-glycemic eating plan, including any phase of the South Beach Diet.

Find More Recipes Like This One:
Use Oven Dinners to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    74 Comments on “Baked Greek Meatballs with Feta (Video)”

  1. 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!!!

  2. 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.

  3. 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.

  4. How would this work as meatloaf instead of meatballs?

  5. I made the meatballs with the feta and oregano! They were easy to make and simply delicious!

  6. 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.

  7. I like prepping lunches to take throughout the month – would these freeze well?

  8. 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.

  9. I've almost never met a meatball I didn't love! Definitely going to try these.

  10. 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! 😀

  11. 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 🙂

  12. 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.

  13. 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!

  14. Ritters, so glad you're enjoying the recipes.

  15. Had this tonight with the sauce you you mentioned so yummy! My kids loved it too. You have made my phase one journey so much better. We have only disliked one thing and it was in the SBD book. All your recipes have been wonderful. Can't wait to enjoy some of your phase II recipes.

  16. Just made these for dinner….YUM! I used fresh Greek Basil (about 1 1/2 T)Put them in a grill pan on my AGA (the hotter side) to sear in all the flavor. They were fabulous…skipped the sauce…served with sauteed Savoy cabbage! Perfect combo!:) Thank you for the recipe!

  17. I made these as patties and threw them on the grill pan with some zucchini slices and red bell pepper. I used turkey instead of beef since that's what I had in the freezer. Added some of your tzatziki sauce. . . Fantastic meal, every bit of it!! My husband and I are having such fun eating our way through your blog! Thank you, especially for the SB recipes!

  18. This was a great recipe. I did the sauce too but my husband isn't a fan of cucumbers so I'll have to find something else next time. I thought the sauce was great!

  19. Cristie, so glad you liked them.

  20. Kalyn, I just made these for dinner and they were wonderful. Thank you for posting this recipe!