Feta-Stuffed Greek Meatballs Recipe
Let’s go Greek!
We might not be basking in the Santorini sun but we can at least have a little taste of the Mediterranean with these meatballs! Watch the video of my step-by-step instructions on how easy meatballs are to make, with some helpful tips along the way!
Watch me make Feta-Stuffed Greek Meatballs step-by-step here!
Feta-Stuffed Greek Meatballs
Ingredients
- 1 lb. ground turkey
- 2 eggs
- 1 shallot minced
- 3 cloves garlic minced
- ½ cup panko
- 1 cup spinach
- 3 tbs. parsley chopped
- 1 tbs. mint chopped
- ¼ cup feta crumbles
Instructions
- Set your oven to 375 and in a mixing bowl, lightly beat eggs. Add in minced shallot and garlic.
- Chop spinach, parsley and mint leaves altogether and add to bowl then add ground turkey, panko, and 1 big pinch each of salt and pepper. Mix with hands to combine.
- Using a small ice cream scoop or round tablespoon measurement, scoop from mixture and roll with hands to form meatball. Then use a finger to press into middle of meatball and place 1 feta crumble in. Cover crater with a small amount of meat and roll lightly to seal.
- Place all meatballs onto a cookie sheet covered in tin foil that has been sprayed or oiled. Place into oven for 20 mins. Serve warm!
Notes
Why You’ll Love These Feta-Stuffed Greek Meatballs
- A melty pocket of feta cheese hidden inside every single meatball — the best surprise in every bite
- Loaded with Mediterranean herbs and flavors that taste restaurant-worthy
- Baked, not fried — lighter but still incredibly juicy and flavorful
- Ready in 30 minutes and perfect served over rice, in pitas, or with tzatziki
Ingredients You’ll Need
- Ground lamb or beef — ground lamb is the most authentic; ground beef or a mix works great too
- Feta cheese — use block feta and cut into small cubes for the best stuffing
- Fresh herbs — parsley, mint, and oregano give these a bright, authentic Greek flavor
- Garlic — essential for bold, savory flavor
- Lemon zest — brightens the whole meatball and cuts through the richness of the cheese
- Breadcrumbs + egg — the binders that hold everything together
Tips for Perfect Feta-Stuffed Meatballs
- Use block feta — crumbled feta is too dry and falls apart; block feta holds its shape and melts beautifully
- Don’t overwork the meat — mix just until combined for tender, juicy meatballs
- Seal the meat completely around the feta — pinch and roll to make sure there are no gaps so the cheese stays inside
- Use a cookie scoop — for even-sized meatballs that cook at the same rate
Serving Suggestions
- With tzatziki — the coolness of tzatziki is the perfect complement to these warm, herby meatballs
- In pita bread — stuff into warm pitas with lettuce, tomato, and cucumber for a Greek-inspired wrap
- Over rice or cauliflower rice — serve as a complete bowl with roasted veggies
- With tabbouleh — a fresh, herb-packed salad that pairs perfectly
Frequently Asked Questions
Can I freeze these meatballs?
Yes! Bake the meatballs, let them cool completely, then freeze in a single layer on a sheet pan. Transfer to a freezer bag and freeze for up to 2 months. Reheat from frozen in the oven at 375°F for 15-18 minutes.
What’s the best meat for Greek meatballs?
Ground lamb is the most traditional choice for Greek keftedes-style meatballs. If you prefer a milder flavor, a 50/50 mix of ground lamb and ground beef is wonderful, or use ground beef alone for the most accessible flavor.
Hi, nutritional info please? These were AMAZING!!!!!