Greek Lamb Meatballs with Feta
Mint-and-oregano lamb meatballs baked in a garlicky, cinnamon-kissed tomato sauce and finished under a blanket of softened, salty feta — one skillet, no breadcrumbs.
Nutrition per serving
5 meatballs with sauce- Net carbs
- 6g
- Calories
- 675kcal
- Protein
- 37g
- Fat
- 55g
- Total carbs
- 9.4 g
- Fiber
- 3.5 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Beef & feta meatballs: Ground beef makes a milder meatball that is easier to find; the mint, oregano and feta keep the Greek character.
- Shape and bake exactly as written, until the meatballs reach 160°F (71°C) in the center.
Nut-free (pork rinds): Finely crushed pork rinds bind the meatballs instead of almond flour — just as tender, and nut-free.
- Crush the pork rinds to a fine powder and whisk them into the egg mixture in place of the almond flour.
With spinach & olives: Baby spinach wilted into the sauce and halved kalamata olives make it a more complete one-pan dinner.
- Stir the spinach into the simmering sauce a handful at a time until wilted, then add the olives before nestling in the meatballs.
- Meatballs
- Tomato sauce
- Topping
- Nice to have (optional)
- Meatballs
- Tomato sauce
- Topping
- Nice to have (optional)
- Meatballs
- Tomato sauce
- Topping
- Nice to have (optional)
- Meatballs
- Tomato sauce
- Topping
- Also add
- Nice to have (optional)
Estimated cost $19.94 for 4 servings ($4.98 each) · how we estimate
Instructions
-
Heat the oven to 400°F (200°C). In a large bowl, whisk the egg with the almond flour, grated onion, minced garlic, mint, parsley, oregano, cumin, salt and pepper, and let it stand 5 minutes.
-
Add the lamb and mix gently with your hands just until combined. With damp hands, roll into 20 meatballs about 1½ inches (4 cm) across, roughly 40 g each.
-
Heat the olive oil in a 12-inch (30 cm) oven-safe skillet over medium heat. Add the sliced garlic and cook 1 minute, until pale gold. Add the tomatoes, oregano, cinnamon, pepper flakes and salt and simmer 8–10 minutes, until slightly thickened.
-
Nestle the meatballs into the sauce in a single layer, spooning a little sauce over each. Transfer to the oven and bake 20 minutes.
-
Scatter the feta over the top and bake 5–8 minutes more, until the feta is soft and lightly golden and the meatballs read 160°F (71°C) in the center.
-
Rest 5 minutes, sprinkle with dill and serve with tzatziki and a Greek salad.
Tips for success
-
Squeeze the grated onion in a towel before adding it. Excess juice makes soft, sticky meatballs that are hard to roll. - Chilling the rolled meatballs for 15 minutes firms them up, so they hold their shape better in the sauce.
- Lamb fat renders into the sauce as it bakes. If you see a slick of oil on top, blot it with a paper towel before adding the feta.
Nice to have, not needed
- A 12-inch oven-safe skillet takes the dish from stove to oven — a baking dish works if you make the sauce in a saucepan.
- A small cookie scoop keeps the meatballs the same size so they cook evenly — damp hands do the job too.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 3 months
Reheat: Warm covered in a saucepan over medium-low heat or at 350°F (175°C) for 15 minutes, until hot through.
Prep tip: Freeze the meatballs in their sauce without the feta, and crumble fresh feta over after reheating.
Refrigerate up to 4 days, or freeze (without the feta) up to 3 months.
Variations
3 variations, each with its own ingredients and macrosBeef & feta meatballs
ProteinGround beef makes a milder meatball that is easier to find; the mint, oregano and feta keep the Greek character.
- ground lamb → ground beef (80/20)
6 g net · 628 kcal · 38 g protein · 49 g fat · ≈$4.19 per serving (same net carbs as the original)
Nut-free (pork rinds)
DietFinely crushed pork rinds bind the meatballs instead of almond flour — just as tender, and nut-free.
- blanched almond flour → pork rinds
5.3 g net · 663 kcal · 38 g protein · 53 g fat · ≈$5.02 per serving (−0.7 g net carbs vs the original)
With spinach & olives
VeggiesBaby spinach wilted into the sauce and halved kalamata olives make it a more complete one-pan dinner.
- + 5 oz baby spinach
- + 12 kalamata olives
7 g net · 697 kcal · 38 g protein · 56 g fat · ≈$5.52 per serving (+1 g net carbs vs the original)
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