Greek Feta and Olive Meatballs
Dive into the vibrant flavors of the Mediterranean with these Greek Feta and Olive Meatballs, a mouthwatering fusion of juicy ground beef and lamb, tangy crumbled feta cheese, and briny Kalamata olives. Expertly seasoned with fresh parsley, mint, cumin, and oregano, these tender, oven-baked meatballs are first seared for a crispy golden crust that locks in flavor. Perfect for a crowd-pleasing appetizer or a hearty dinner, they pair beautifully with creamy tzatziki, warm pita bread, or a crisp Greek salad. Ready in just 40 minutes, this easy yet irresistible recipe brings a touch of Greece to your kitchen with every bite.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Ground lamb
- 0.5 cup Feta cheese, crumbled
- 0.25 cup Kalamata olives, pitted and finely chopped
- 0.5 cup Breadcrumbs
- 1 large Egg
- 2 pieces Garlic cloves, minced
- 0.25 cup Red onion, finely chopped
- 0.25 cup Fresh parsley, finely chopped
- 2 tablespoons Fresh mint, finely chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
In a large mixing bowl, combine the ground beef and ground lamb. Mix gently to ensure an even distribution.
Add the crumbled feta cheese, chopped Kalamata olives, breadcrumbs, egg, minced garlic, chopped red onion, parsley, mint, ground cumin, dried oregano, salt, and black pepper to the bowl.
Using your hands, mix all ingredients together until well combined. Be careful not to overwork the mixture, as this can make the meatballs tough.
Scoop out about 1 1/2 tablespoons of the mixture and form it into a round meatball. Repeat until all the mixture is used, making approximately 20-24 meatballs.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Working in batches, sear the meatballs for 1-2 minutes on each side until browned. This step helps to lock in flavor.
Place the seared meatballs onto the prepared baking sheet in a single layer. Transfer the baking sheet to the preheated oven.
Bake the meatballs for 12-15 minutes, or until they are cooked through and reach an internal temperature of 160°F (71°C).
Remove the meatballs from the oven and let them rest for 5 minutes before serving.
Serve the meatballs warm, garnished with additional fresh parsley and accompanied by tzatziki sauce, pita bread, or a Greek salad.
Nutrition Facts
Calories |
649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 961 mg | 42% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 1.8 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 159 mg | 12% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 613 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
