Picture this: golden-brown orbs of pure joy, each bite revealing a burst of Greek sunshine—earthy spinach, tangy feta, and herbs that sing of seaside tavernas. These aren’t just meatballs; they’re edible postcards from the Aegean, perfect for stuffing into pitas, tumbling over lemon-kissed rice, or dunking into cool Tzatziki.

Why This Recipe Works

• Flavor fireworks – Spinach’s earthiness dances with feta’s salty kick, while oregano and garlic whisper secrets of Greek grandmothers.
• Cloud-like texture – A chef’s trick (that panade magic!) keeps them juicy without falling apart.
• Meal prep MVP – Freeze them raw or cooked for those “I need dinner NOW” emergencies.
• Sneaky-nutritious – Packed with protein, iron from the greens, and bone-loving calcium from that glorious feta.

The Story Behind the Sauce

These little spheres pay homage to hortatokeftedes, the rustic Greek greens-and-herb meatballs I fell for during a Santorini sunset. While traditional versions often use wild greens, this home cook-friendly twist swaps in accessible spinach without losing that soul-warming authenticity.

Essential Ingredients & Tools

Ingredients

• 1 lb (450g) ground beef (80/20 blend) – The fat is your friend here, but lamb or turkey work too.
• 5 oz (140g) fresh spinach – Washed, dried like a salad spinner’s life depends on it, then chopped fine.
• 4 oz (115g) Greek feta – Buy it in a block and crumble it yourself—pre-crumbled lacks soul.
• 1 small yellow onion – Grated so finely it practically dissolves.
• 2-3 garlic cloves – Minced until it perfumes your fingertips.
• 1 large egg – The glue holding this deliciousness together.
• ⅓ cup (30g) breadcrumbs – Panko for crunch, or gluten-free if needed.
• 2 tbsp whole milk – Or a splash of almond milk if you’re dairy-averse.
• 2 tbsp fresh dill – Chopped so fine it looks like green confetti.
• 1 tsp dried oregano – Preferably Greek—it’s earthier than its Italian cousin.
• ½ tsp ground cumin – A warm whisper in the background.
• ½–¾ tsp salt – Adjust based on feta’s saltiness.
• ¼ tsp black pepper – Freshly ground.
• 1-2 tbsp olive oil – For cooking, because we’re honoring Greece here.

Tools

• Large mixing bowl – A wide one makes folding easier.
• Box grater – For the onion; a microplane works for garlic.
• Skillet or baking sheet – Depending on your cooking method.
• Parchment paper – For easy cleanup and no sticking.
• Meat thermometer – To ensure they hit 160°F (71°C) internally.

Serves: 4–5 | Prep time: 25 mins | Cook time: 20 mins | Total time: 45 mins

How to Make Greek Spinach-Feta Meatballs

1. Spinach Spa Treatment
   Wash that spinach like it’s just returned from a mud run. Then—and this is crucial—squeeze it in a kitchen towel until no more water weeps out. Wet spinach equals sad, mushy meatballs.
2. Aromatics’ Sweet Serenade
   Soften grated onion and minced garlic in a whisper of olive oil—just until they’re sweet and translucent, not browned. Let them cool slightly unless you fancy scrambled egg meatballs.
3. Panade: The Secret Keeper
   Whisk egg, milk, breadcrumbs, and spices into a paste. Let it sit for 3 minutes—this humble slurry is the difference between juicy and jawbreaker.
4. The Gentle Fold
   Combine everything with the ground meat using the same care you’d give a soufflé. Overmixing is the enemy of tenderness—think of it as coaxing ingredients into friendship, not forcing a wrestling match.
5. Test Drive
   Cook a mini patty to taste. Under-seasoned meatballs are a culinary tragedy waiting to happen.
6. Rolling with Love
   Wet hands prevent sticking as you form 1.5-tbsp balls. A cookie scoop ensures uniformity, but imperfect spheres taste just as divine.
7. Cooking Crossroads
   • Bake at 400°F (200°C) for 18-22 minutes for hands-off perfection.
   • Pan-fry in olive oil for 10-12 minutes if you crave a golden crust.
8. The Sacred Rest
   Let them sit for 5 minutes post-cooking. Cutting too soon sends precious juices fleeing—like opening a love letter before the ink dries.

Chef’s Wisdom

• The Squeeze is Non-Negotiable
  I learned this the hard way after serving “Greek spinach soup balls” to dinner guests. Spinach must be drier than a good martini.
• Freezer Whisperer
  Flash-freeze raw meatballs on a tray before bagging. They’ll cook from frozen in a pinch—just add 5-8 extra minutes.
• Leftover Alchemy
  Day-old meatballs crumbled into scrambled eggs? Life-changing.

Perfect Pairings

Complementary Dishes

• Lemon Rice Pilaf
  The citrusy tang cuts through the richness of the meatballs, while the fluffy grains soak up any pan juices. For texture, stir in toasted pine nuts.
• Roasted Garlic Tzatziki
  Cool, creamy yogurt with grated cucumber and roasted garlic balances the meatballs’ savoriness. Serve as a dip or drizzle.

Drinks

• Assyrtiko White Wine
  This crisp Greek wine with citrus and mineral notes cleanses the palate between bites of feta and herbs.
• Mint-Infused Sparkling Water
  A non-alcoholic option that mirrors the recipe’s herbal brightness. Add a squeeze of lime for acidity.

Something Sweet

• Baklava Bites
  Miniature baklava squares offer honeyed sweetness and flaky layers, contrasting the savory meatballs.
• Yogurt with Honey and Walnuts
  A light dessert that echoes the tzatziki’s flavors. Drizzle with thyme-infused honey for complexity.

FAQs

• Can I use frozen spinach?
  Absolutely—thaw it completely, then squeeze it like you’re wringing out a wet swimsuit.
• Gluten-free options?
  Swap in GF breadcrumbs or crushed rice crackers.
• Best reheating method?
  A skillet with a splash of water and a lid—steam brings them back to life without drying.

Greek Spinach-Feta Meatballs: A Mediterranean Love Letter

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Recipe Information

Cost Level $$

Category Meatball

Difficulty Medium

Cuisine Greek, mediterranean

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Recipe Details

Servings 4

Total Time 45 minutes

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Make juicy Greek Spinach-Feta Meatballs with tangy feta and fresh herbs. Perfect for pitas, bowls, or meal prep. Get my easy, flavor-packed recipe now!

Ingredients

For the Meatballs

• 1 lb ground beef (80/20 blend)
• 5 oz fresh spinach
• 4 oz Greek feta cheese
  View substitutions
• 1 small yellow onion
• 2-3 garlic cloves
• 1 large egg
• ⅓ cup breadcrumbs
  View substitutions
• 2 tbsp whole milk
  View substitutions
• 2 tbsp fresh dill
  View substitutions
• 1 tsp dried oregano
• ½ tsp ground cumin
• ½–¾ tsp salt
• ¼ tsp black pepper
• 1-2 tbsp olive oil

Instructions

1. 01

   Wash and thoroughly dry spinach. Chop finely and squeeze out all moisture.
2. 02

   Sauté grated onion and minced garlic in 1 tsp olive oil until soft. Cool slightly.
3. 03

   Whisk egg, milk, breadcrumbs, and spices into a paste. Let sit 3 minutes.
4. 04

   Gently fold in spinach, feta, dill, onion mixture, and ground meat.
5. 05

   Cook a small test patty to check seasoning. Adjust if needed.
6. 06

   Form into 1.5-tbsp balls with wet hands.
7. 07

   Bake at 400°F (200°C) for 18-22 mins or pan-fry for 10-12 mins.
8. 08

   Rest 5 minutes before serving.

Tags

contains-glutencontains-dairycontains-lactosecontains-eggcontains-meatcontains-beefcrowd-pleaserfamily-friendlyheartymake-aheadtangy