Juicy, herby Greek-style meatballs — a beef and lamb blend with garlic, oregano, mint and lemon — seared and simmered in a rich tomato sauce, then showered with crumbled feta. Serve them over rice or orzo, or with warm pita to scoop up every drop. They’re cozy, full of bright Mediterranean flavor, and impressive enough for company but easy enough for a Tuesday.
Fun fact: Greek meatballs come in two main styles — “keftedes” (fried and often served as meze) and “soutzoukakia”, the Smyrna-style oblong meatballs simmered in tomato sauce that inspired dishes like this one. The mint and cumin in soutzoukakia trace back to Greek refugees from Asia Minor in the 1920s.
Why this recipe works
BEEF + LAMB blend. Lamb adds richness and that distinctive Mediterranean flavor; all-beef works but is less special.
SOAKED breadcrumbs. A milk-soaked panade keeps the meatballs tender and moist, never dense.
FETA at the end. Adding feta off the heat keeps it in creamy crumbles instead of fully melting away.
Ingredients
Serves 4.
Meatballs:
3/4 lb (340 g) ground beef
1/2 lb (225 g) ground lamb (or more beef)
1/3 cup breadcrumbs soaked in 3 tbsp milk
1 egg
3 cloves garlic, minced
1 tsp dried oregano
1 tsp ground cumin
2 tbsp chopped fresh mint or parsley
Zest of 1 lemon
3/4 tsp salt + 1/2 tsp pepper
Sauce and finish:
2 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 tsp dried oregano
1/2 tsp sugar
Salt and pepper
3/4 cup crumbled feta
Fresh herbs to serve
Instructions
Step 1: Mix the meatballs
Combine beef, lamb, soaked breadcrumbs, egg, garlic, oregano, cumin, mint, lemon zest, salt and pepper. Mix gently and roll into 16-18 balls.
Step 2: Sear
Heat olive oil in a large skillet over medium-high. Brown the meatballs on all sides, about 6 minutes (they won’t be cooked through). Remove.
Step 3: Start the sauce
In the same pan, cook onion 4 minutes. Add garlic; cook 1 minute. Pour in crushed tomatoes, oregano, sugar, salt and pepper.
Step 4: Simmer
Return the meatballs, nestling them into the sauce. Cover and simmer 15-18 minutes until cooked through (165°F/74°C) and the sauce thickens.
Step 5: Add feta
Sprinkle the feta over the top. Cover off the heat 2 minutes to soften.
Step 6: Serve
Scatter with fresh herbs and a drizzle of olive oil. Serve with pita, rice or orzo and lemon wedges.
Nutrition information
Calories: 480 kcal per serving
Protein: 33 g
Carbohydrates: 18 g
Fat: 31 g
Saturated Fat: 13 g
Fiber: 4 g
Pro tips for the best mediterranean meatballs with feta
Don’t overmix. Mix just until combined for tender meatballs; overworking makes them tough.
Bake option. Bake meatballs at 400°F for 15 minutes instead of searing, then simmer in sauce.
Make ahead. The flavor deepens overnight — great for meal prep or entertaining.
Serve it Greek. Add a dollop of tzatziki and a Greek salad on the side.
Frequently asked questions
Can I make these all beef?
Yes — use 1.25 lbs ground beef total. Lamb adds richness but beef-only is still delicious.
Can I freeze them?
Yes — freeze cooked meatballs in sauce up to 3 months. Thaw and reheat gently.
What do I serve with them?
Rice, orzo, couscous, mashed potatoes or warm pita, plus a cucumber-tomato salad.
How do I keep meatballs from falling apart?
The egg and soaked breadcrumb binder plus a good sear before simmering keep them intact.
Can I bake instead of simmer?
You can finish the seared meatballs in the sauce in a 375°F oven for 15-20 minutes if you prefer.
