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I love a good meatball recipe. Meatballs can be such an easy dish to make. They’re great for meal prep to toss in bowls or salads and can be made in so many different ways with your favorite ground meat and herbs. For these Baked Meatballs, I used ground chicken with feta, because you know this Greek girlie can’t go far without a little bit of feta. 😉
Why You’ll Love Baked Meatballs
- Healthy: These Baked Meatballs are not only made with healthy ingredients but by baking them vs. frying them, they’re even healthier
- Versatile: Make these balls with asparagus, zucchini, and olives like I did in this recipe, or switch it up with your favorite veggies
Ingredients
Breadcrumbs & Egg – These two ingredients act as binding agents in most meatball recipes. They will make sure your Baked Meatballs stay in ball form and don’t crumble
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
Feta – Most meatball recipes use parmesan cheese, but not these Greek-balls (see what I did there). Feta adds some salty flavor, to these, and a little Greek spin that I love
How to Make Baked Meatballs
- Preheat the oven to 400 F and line a baking sheet with parchment paper.
- Make the Greek lemon sauce and set aside.
- Cook bulgur according to package instructions and set aside.
- To the sheet pan add the drained/rinsed butter beans, chopped asparagus, olives, and chopped zucchini.
- Make the meatballs: Mix the ground chicken, chopped mint, crumbled feta cheese, garlic, egg, breadcrumbs, lemon zest, salt, pepper, garlic powder, onion powder and olive oil. Once combined, scoop about 2 tbsp at a time and form into meatballs. Place the meatballs onto the sheet pan, nestled in between the other ingredients on the pan.
- Drizzle everything on the sheet pan with half of the lemon sauce and reserve the rest.
- Bake for 22-26 minutes or until the meatballs are cooked through.
- Once cooked, drizzle the capers and the rest of the lemon sauce overtop of everything. Serve the meatballs and vegetables on top of a bed of cooked bulgur with a side of tzatziki for dipping.
Tips and Tricks
- To prevent the meat mixture from sticking to your hands while rolling the balls, wet your hands or cover them in olive oil
- Meal prep the meatballs on their own and store them in the freezer to have a quick protein source to add to bowls or salads
Substitutions
- Chicken: You can use ground turkey instead of chicken if you prefer
- Bulgur: Instead of bulgur, serve with another grain of choice like quinoa or rice
Best served with
How to Store Leftovers
Store leftovers in the fridge in an airtight container for up to 3 days. You can also make just the meatballs, and freeze those for an easy meal.
Common Questions
The binding agent in meatballs is usually eggs and breadcrumbs, however, if you add too many breadcrumbs your meatballs will crumble. Start with a little and add more if you need.
Meatballs, when baked, are tender and full of juices.
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Ingredients
For the Greek lemon sauce
- juice of one lemon
- ¼ cup olive oil
- 1 tbsp dijon mustard
- 2 tbsp fresh minced dill
- 3 garlic cloves, pressed
- 1 ½ tsp salt
- ½ tsp pepper
For the meatballs
- 1 lb ground chicken
- ¼ cup fresh chopped mint
- 1 cup crumbled feta cheese
- 3 garlic cloves, pressed
- 1 egg
- ½ cup breadcrumbs
- zest of one lemon
- 1 tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- 1 tsp onion powder
- 2 tbsp olive oil
For the sheet pan
For serving
- 1 cup dry bulgur wheat, cooked
- ¼ cup capers
- tzatziki, (use our easy Greek tzatziki recipe)
Instructions
Start Cooking- Preheat the oven to 400 F and line a baking sheet with parchment paper.
- Make the Greek lemon sauce and set aside.
- Cook bulgur according to package instructions and set aside.
- To the sheet pan add the drained/rinsed butter beans, chopped asparagus, olives and chopped zucchini.
- Make the meatballs: Mix together the ground chicken, chopped mint, crumbled feta cheese, garlic, egg, breadcrumbs, lemon zest, salt, pepper, garlic powder, onion powder and olive oil.
- Once combined, scoop about 2 tbsp at a time and form into meatballs.
- Place the meatballs onto the sheet pan, nestled in between the other ingredients on the pan.
- Drizzle everything on the sheet pan with half of the lemon sauce and reserve the rest.
- Bake for 22-26 minutes or until the meatballs are cooked through.
- Once cooked, drizzle the capers and the rest of the lemon sauce overtop of everything. Serve the meatballs and vegetables on top of a bed of cooked bulgur with a side of tzatziki for dipping.
Notes
- Instead of bulgur, serve with another grain of choice like quinoa or rice.
- These meatballs can be made on their own for a delicious meal prep recipe with bulgur.
48 people are discussing this recipe. Join in
This has become a go to recipe for me. The family loves it! I vary the vegetables and every time it’s a winner. I also use the sauce on other dishes which works really well.
Wow! That is amazing, thank you so much for your support!!!
These meatballs are amazing, my husband loves them so much, I now make them regularly!
that makes me so happy! I love them so much too. So JUICY!
Loved this recipe! Made for part of our weekly meal prep and everything reheated well. Our toddler also loved it so that was a plus 👏
That makes me so happy, thank you Jen!!!!
I made the feta meatballs with asparagus. and zucchini last night. It was absolutely delicious. The crowning glory is the lemon, dill, and mustard dressing. Wow, the citrus from the fresh lemon and a deep rich flavor with the taste of the mustard.
thank you so much, Millie!!!!!
Best Greek meatballs! So tasty and tender and the smells were amazing. Even my daughter commented on how delicious everything was! 10/10 make this!
Thank you so much, Tiffany!!!
Love this recipe! Easy, healthy, and absolutely delicious!!
thank you so much, elizabeth!!!
These are great! A light alternative to classic Italian style meatballs (no hate). I was unsure about the lemon and mint but they added great flavor. I made extra sauce because it was so good and used this recipe for meal prep!
Thank you so much, Olivia!!
made this last week as a healthy and fresh alternative to our normal baked spaghetti and meatballs. Let me tell you! The kids LOVED it and I was able to get them to eat super healthy veggies. We used the leftovers as gyro fillers the next day for lunches!
YESS!! I love to hear it, Kevin! Thank you!
A glorious punch of flavour. The lemon and dill make it so delicious.
Thank you so much my love!!
Omg. This recipe is SO GOOD. And it was super quick and easy to make!! You can play around with the veggies on the sheet pan if you want more or less, but I can’t stress enough how delicious this was! This is now in our meal prep rotation, we LOVE it!!!
thank you so much, jessica!!