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Greek Meatballs

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Greek Meatballs are tender, flavorful, and easy to make. Served with a simple arugula salad and herbed sauce for dipping.

plate with arugula, greek meatballs, and tzatziki sauce
 
Yup, I love meatballs. They are fun to eat, they are relatively quick to make (especially if you bake them!) and you can do soooo much with them beyond the traditional Italian ‘sketti and meatballs.
 
plate of food with arugula and greek meatballs
 
These meatballs were delicious! They were tender and sooo flavorful, and I love love loved that sauce! We ate these like crazy. Except for poor Ladybug who threw a fit because she had nothing to “soak it up” with. Apparently my girl still believes that meatballs need spaghetti. Luckily I had some pita on hand and she was content with that. Then (and only then) would she eat, but she ended up loving these, too! And how can you not love a good meatball?
 
plate with greek meatballs on top of arugula
 

Love meatball recipes? Try these family friendly favorites:

 
 
 

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Yield: 4 servings

Greek Meatballs

plate with greek meatballs on top of arugula

These flavorful, tender meatballs have so much flavor and a perfect dipping sauce. This family friendly meatball recipe is perfect for weeknights!

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

Meatballs

  • 15 ounces "meatloaf mix" (a combination of ground beef, pork and veal)
  • 1/3 cup dry breadcrumbs
  • 1/3 cup grated red onion
  • 1 TBSP chopped fresh mint
  • 1 TBSP chopped fresh thyme
  • 1/4 tsp ground allspice
  • 1/4 tsp salt
  • 1/4 tsp crushed red pepper
  • 3 garlic cloves, minced
  • 1 large egg, lightly beaten

Sauce:

  • 1 tsp fresh chopped mint
  • 1 tsp fresh chopped thyme
  • 1/2 cup plain greek yogurt
  • 2 ounces feta cheese, crumbled
  • 1 TBSP fresh lemon juice

Arugula Salad:

  • 1 TBSP lemon juice
  • 1 TBSP extra virgin olive oil
  • 1/8 tsp salt
  • 1/4 tsp pepper
  • 4 cups baby arugula leaves
  • 1 1/2 cups diagonally sliced cucumber (seeded and peeled)

Instructions

  1. Preheat oven to 350F.
  2. In a large bowl mix together the ingredients for the meatballs.
  3. Form the mixture into about 1" balls and place on a rimmed baking sheet that has been sprayed with cooking spray.
  4. Bake for 20-30 minutes, or until done.
  5. In the bowl of a food processor, combine the ingredients for the sauce and process until smooth (about 10 pulses).
  6. In a large bowl whisk together the lemon juice, olive oil, salt and pepper.
  7. Add the arugula and cucumber and toss to coat.
  8. Serve meatballs on a bed of the arugula salad, topped with a dollup of sauce and sprinkled with paprika, if desired.
  9. Enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 360Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 132mgSodium: 938mgCarbohydrates: 23gFiber: 2gSugar: 8gProtein: 24g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram, and don't forget to tag #gingeredwhisk.

(Cooking Light, May 2013)

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Mira

Tuesday 25th of October 2016

Yummy!

Lisa

Thursday 20th of June 2013

Oh, Jenni, these Greek meatballs look amazing! I could eat that sauce with a spoon, and putting it on perfectly herbed and spiced meatballs is brilliant! I feel like breaking a plate :) Love to you and the little bun :) xo

Suz

Tuesday 18th of June 2013

Awww, Ladybug. :) I do like my helping of starch to soak up a sauce, but I think I might just survive without it if I was served these beautiful meatballs. Actually, I really love how fresh and light the whole meal looks and the flavours sound so good. Zesty herby cheese sauce? COUNT ME IN!

korenainthekitchen.com

Monday 17th of June 2013

Yum, what a great idea for these meatballs! I bet they would be good tucked into a pita wrap - Ladybug is obviously on to something ;)

SeattleDee

Sunday 16th of June 2013

Mint is a wonderful addition to the mix, and I love the idea of serving meatballs over greens instead of pasta. As always, your photos are terrific.

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