Greek Pasta with Meatballs and Feta Cheese
Elevate your weeknight dinner game with this flavorful Greek Pasta with Meatballs and Feta Cheese! Featuring tender, oven-baked lamb or beef meatballs seasoned with garlic, parsley, and oregano, this dish is a Mediterranean-inspired feast. Tossed with perfectly al dente pasta, a rich tomato sauce, briny Kalamata olives, and a finishing touch of crumbled feta cheese and fresh basil, it’s a harmony of bold and fresh flavors. The zesty hint of lemon zest adds a bright, citrusy kick that ties it all together. Ready in under an hour, this hearty yet quick recipe is perfect for busy nights or casual entertaining. Serve it straight from the skillet for a cozy, family-style meal everyone will love!
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Recipe Information
Ingredients
- 500 g Ground lamb or beef
- 60 g Breadcrumbs
- 1 large Egg
- 2 Garlic cloves, minced
- 15 g Fresh parsley, chopped
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 400 g Pasta (penne or fusilli)
- 400 g Canned diced tomatoes
- 1 large Red onion, finely chopped
- 100 g Kalamata olives, pitted and sliced
- 150 g Feta cheese, crumbled
- 10 g Fresh basil, chopped
- 1 tsp Lemon zest
Instructions
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
In a large bowl, mix together the ground lamb or beef, breadcrumbs, egg, minced garlic, parsley, oregano, salt, and black pepper. Combine until well mixed.
Roll the meat mixture into small, bite-sized meatballs (about 2.5 cm in diameter) and place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for 15-18 minutes, or until browned and cooked through.
While the meatballs are baking, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped red onion and sauté until softened, about 3-4 minutes.
Stir in the diced tomatoes (including their juices) and bring to a simmer. Let the sauce cook for 5-7 minutes, stirring occasionally.
Add the kalamata olives and baked meatballs to the skillet with the tomato sauce. Stir gently to coat the meatballs in the sauce.
Add the cooked pasta to the skillet and toss to combine with the sauce and meatballs. Let it warm for 2-3 minutes.
Remove the skillet from heat and sprinkle the dish with crumbled feta cheese, fresh basil, and lemon zest.
Serve the Greek pasta with meatballs immediately, and enjoy!
Nutrition Facts
Calories |
1056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 1610 mg | 70% | |
| Total Carbohydrate | 97.4 g | 35% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 8.0 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 322 mg | 25% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 825 mg | 18% | |
*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.
