Greek Meatballs

These Greek meatballs are an easy way to bring Mediterranean flavor to your table. Made with succulent ground lamb, aromatic herbs and tangy feta, they’re baked to juicy perfection and served with a cool, creamy homemade tzatziki.

Quick to prepare and bursting with flavor, this Greek meatball recipe is a fun way to elevate meatball night or impress guests without spending hours in the kitchen. Serve them with fluffy rice or couscous, warm pita bread, hummus, olives and a Greek salad for a complete Mediterranean-inspired feast!

Ingredients for Greek Meatballs

• Panko bread crumbs: Light and airy whole wheat panko bread crumbs help bind the meatballs while keeping them tender. If you don’t have panko, regular bread crumbs work too, though your meatballs may be denser.
• Eggs: This recipe calls for one whole egg and one egg white—both act as binders to hold the meatballs together. The easiest way to separate an egg is by passing the yolk back and forth between the shell halves. Don’t toss the yolk—save it and stir it into your next batch of scrambled eggs for extra richness.
• Seasonings: Fresh garlic, mint and basil bring a classic Mediterranean vibe to the meatballs. Dried herbs work in a pinch, but fresh herbs deliver the brightest flavor.
• Feta cheese: We bake feta cheese into the meatballs to add tangy, salty flavor and help keep them tender. For the freshest taste, buy a block of feta packed in brine and crumble it yourself rather than using pre-crumbled cheese.
• Ground lamb: Rich, juicy and slightly earthy, lamb is the star protein. If it’s hard to find or you don’t care for the taste, swap in ground beef, chicken or turkey.
• Tzatziki: Cool, creamy and refreshing, this simple sauce comes together with Greek yogurt, grated cucumber, minced garlic, lemon juice, fresh dill and a pinch of salt. For the best consistency, squeeze excess moisture from the cucumber after grating it so the sauce isn’t too watery.

Directions

Step 1: Mix the meatball ingredients

Preheat the oven to 350°F. Combine the panko, egg, egg white, minced garlic, salt, mint, basil, pepper and crumbled feta in a large bowl. Crumble the ground lamb over the mixture and gently mix to combine.

Editor’s Tip: Don’t overmix! Working the meat too much can result in tough meatballs, so use a gentle touch.

Step 2: Shape the meatballs

Roll the mixture into 1-1/2-inch meatballs. Arrange the meatballs in rows on a greased rack set over a rimmed baking sheet.

Editor’s Tip: A cookie scoop makes it easy to shape uniform meatballs that cook at the same rate.

Step 3: Bake the meatballs

Bake for 20 to 25 minutes, until the meatballs reach an internal temperature of 165°.

Step 4: Make the tzatziki

While the meatballs bake, stir together the Greek yogurt, grated cucumber, garlic, lemon juice, dill and salt to make the tzatziki. If desired, garnish it with additional grated cucumber and dill. Serve the meatballs with the tzatziki.

Editor’s Tip: The tzatziki tastes even better when the flavors meld, so you can make it several hours or a full day ahead and store it in the fridge.

Recipe Variations

• Swap meats: Make Greek meatballs with ground chicken, turkey or beef instead of ground lamb. You can also use a mixture of lamb and beef for a milder flavor.
• Fry ’em: For a crispier exterior, pan-fry the meatballs in olive oil until golden and cooked through—similar to kofta meatballs, another Mediterranean favorite.
• Go gluten-free: Substitute the panko with gluten-free bread crumbs or rolled oats for a gluten-free option.
• Add veggies: Mix finely grated zucchini, carrot, spinach or onion into the meatball mixture for extra flavor and nutrition. If using moisture-heavy veggies, squeeze out excess liquid so the meatballs don’t get soggy or fall apart.

How to Store Greek Meatballs

Let the meatballs cool slightly, then store leftovers in an airtight container in the refrigerator for up to four days. Store the tzatziki in a separate container in the fridge.

Can you freeze Greek meatballs?

Yes! These Greek meatballs are freezer-friendly—perfect for make-ahead meals. Shape and bake the meatballs as directed, then let them cool to room temperature. Arrange the cooked meatballs in a single layer on a parchment-lined baking sheet and freeze until firm. Transfer them to a freezer bag or an airtight container and freeze for up to three months.

Thaw in the refrigerator overnight before reheating, or warm them straight from frozen in the oven. For the best flavor and texture, don’t freeze the tzatziki—make a fresh batch when you serve the meatballs.

How do you reheat Greek meatballs?

To reheat, warm the meatballs in a 350° oven for 10 to 15 minutes until heated through. If you’re reheating from frozen, increase the time to 20 to 25 minutes. You can also heat a single portion in the microwave.

Greek Meatball Tips

Is ground lamb better than ground beef?

Better is subjective, and choosing lamb over beef depends on your preference. Ground lamb has a richer, slightly gamey flavor, while ground beef is milder. Both provide protein and iron, but lamb is usually higher in fat. For authentic Greek flavor, go with lamb. Opt for lean ground beef or even poultry if you prefer lighter meatballs.

Can I make Greek meatballs without lamb?

Yes! You can swap in ground beef, chicken or turkey for the lamb. For a milder flavor, try mixing lamb with another meat—it keeps the meatballs rich but tones down the gamey taste of the lamb. Just be sure to stick to 1-1/2 pounds total meat to maintain the correct ratio of ingredients.

What can you serve with Greek meatballs?

For a Mediterranean feast, serve these Greek meatballs over fluffy couscous, rice or quinoa. Add a basket of warm pita bread, assorted olives, hummus, a fresh Greek salad or roasted veggies for a colorful, complete meal. Greek meatballs with tzatziki also make fantastic party appetizers—serve them on a platter with toothpicks for easy dipping. For a fun twist on sliders, try them on mini buns with lettuce, red onion and a smear of tzatziki.