Spanakopita Meatballs with Greek Yogurt Sauce
Bring a taste of the Mediterranean to your table with these irresistible Spanakopita Meatballs with Greek Yogurt Sauce! Juicy and flavorful, these meatballs combine tender ground beef or lamb, savory crumbled feta cheese, and nutrient-packed spinach, all blended with classic Greek seasonings like oregano and dill. Lightly fried to golden perfection, they’re served alongside a refreshing, creamy Greek yogurt sauce made with cucumber, lemon juice, and fresh dill. This quick and easy recipe is perfect for a satisfying weeknight dinner, a shareable party appetizer, or a meal-prep favorite. Packed with protein and bursting with authentic Greek flavors, these meatballs are as versatile as they are delicious.
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Recipe Information
Ingredients
- 1 lb ground beef or lamb
- 1 cup frozen spinach, thawed and drained
- 1 cup feta cheese, crumbled
- 0.5 cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried dill
- 0.5 tsp ground black pepper
- 0.5 tsp salt
- 2 tbsp olive oil, for frying
- 1 cup plain Greek yogurt
- 2 tbsp lemon juice
- 2 tbsp fresh dill, chopped
- 0.25 cup cucumber, grated and drained
- 0.25 tsp salt (for the yogurt sauce)
- 1 tsp olive oil (for the yogurt sauce)
Instructions
In a large mixing bowl, combine the ground beef or lamb, thawed and drained spinach, crumbled feta cheese, panko breadcrumbs, egg, minced garlic, dried oregano, dried dill, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Using your hands, form the mixture into small meatballs about 1.5 inches in diameter. Place the meatballs on a tray and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until browned and cooked through. Remove the meatballs from the skillet and transfer to a plate lined with paper towels.
To make the Greek yogurt sauce, combine the Greek yogurt, lemon juice, grated and drained cucumber, chopped fresh dill, 1 teaspoon olive oil, and 1/4 teaspoon salt in a small bowl. Stir well to combine.
Serve the meatballs warm with the Greek yogurt sauce on the side for dipping. Garnish with additional dill if desired.
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 996 mg | 43% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.7 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 341 mg | 26% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 716 mg | 15% | |
*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.
