Greek Recipes
Greek Meatballs with Feta Baked in Tomato Sauce
Prep
20 minutes
Cook
55 minutes
Yield
4
Juicy, tender Greek meatballs baked in a rich tomato sauce and finished under the broiler with feta. Inspired by both keftedes and soutzoukakia, this one-skillet dish uses a classic panade for unbeatable texture and a warm cumin-oregano spice blend for depth.
Tender, juicy Greek Meatballs with Feta nestled into a rich tomato sauce, then finished under the broiler with melty cheese. This is Greek comfort food you’re going to love. These baked meatballs draw from tradition, sitting somewhere between keftedes and soutzoukakia, with a panade (bread soaked in milk) and a warming spice blend that gives them all the flavor!
❤️ Why You’ll Love Greek Meatballs with Feta
- Incredibly tender and juicy: The panade (bread soaked in milk) is a technique used by Greek grandmothers. It locks in moisture so these meatballs stay the perfect consistency, even after oven-braising.
- One-skillet, oven-to-table: Everything happens in a single braiser or ovenproof skillet. No pan-frying individual meatballs, no separate pots for sauce. The meatballs bake directly in the passata. Making this an easy dish with minimal clean up.
- The feta finish: Crumbled feta goes on in the last few minutes and gets broiled until it just starts to brown and turn molten. It’s the salty, tangy topping that makes the whole dish come together.
- Versatile: 20 minutes of active prep, then the oven does the work. Looks stunning enough to serve straight from the skillet at a dinner party, but easy enough for a quick family dinner on a busy weeknight.
What Makes These Meatballs Different
Greek meatballs live in two beloved traditions. Keftedes are typically round, pan-fried, and served on their own, while soutzoukakia are elongated and braised in tomato sauce. This recipe bridges both. You have the round, keftedes-style meatballs with a cumin-oregano profile, baked slowly in a sauce similar to our soutzoukakia, then finished with a broiled feta topping that finishes it off perfectly. These feta meatballs merge Greek traditions in a modern, FoodByMaria way.
Panade (bread + milk soak)
This is the secret to soft, tender meatballs. The starch in the bread absorbs the milk and forms a gel that keeps the meat proteins from tightening too much as they cook. It’s the difference between juicy meatballs and dense, rubbery ones.
Cumin
A staple in Greek cooking, cumin gives these meatballs their signature warmth. It’s what separates Greek meatballs from Italian ones by adding an earthy, comforting spice.
Parmesan (or myzithra/kefalotyri)
This adds a layer of umami and helps bind the mixture. If you want to lean more traditional, swap in Greek cheeses like myzithra or kefalotyri for that authentic finish.
Key Ingredients and Substitutions
The Meat
Lean ground beef forms the base here. You can absolutely use a beef-lamb blend (a classic in Greek keftedes) or even ground pork for extra richness. This recipe sticks with beef for accessibility, but it’s flexible.
The Sauce
Passata or polpa tomatoes create a smooth, rich base that thickens as the meatballs bake. A bay leaf adds fragrance, and the sauce reaches the perfect flavor and consistency over the 40-minute cook. If you want to go the extra mile, try a homemade Greek tomato sauce.
The Feta
Use a good-quality block of feta (preferably sheep’s milk), and crumble it yourself. Pre-crumbled feta is too dry and won’t melt the same way. The feta goes on after baking and spends just a few minutes under the broiler, which is just enough to soften and caramelize it slightly. This same magic happens in our bouyiourdi, which uses the same broiled-feta technique.
The Herbs and Garnishes
Fresh mint and parsley are essential here as they brighten the whole dish and cut through the richness. And sourdough bread? Non-negotiable. You’ll want something sturdy to soak up every last bit of sauce.
How to Serve Greek Meatballs with Feta
This is a dish made for sharing, so you can just set it down in the center of the table and let everyone dig in. Here are my serving suggestions:
- The classic: Serve straight from the oven with crusty sourdough or warm pita to scoop up the sauce.
- As a meze spread: Pair with our Greek tzatziki sauce, olives, and a whipped feta dip for a full spread.
- Over orzo or rice: Turn these Greek meatballs with feta into a hearty main by serving them on orzo or rice; the sauce coats the pasta beautifully.
- With a fresh salad: A crisp, light maroulosalata balances everything out with freshness and crunch.
Tips for Perfect Greek Meatballs
- Don’t skip the bread-milk soak: Let it sit for the full 10 minutes. This ensures the bread fully hydrates and distributes moisture evenly.
- Don’t overwork the meat: Mix gently. Overmixing tightens proteins, leading to tougher meatballs.
- Let the mixture rest: That 10-minute rest helps everything bind and makes shaping easier.
- Watch the broil closely: Feta can go from golden to burnt fast. Stay nearby.
- Skip baking soda here: It’s useful in pan-seared versions, but these baked Greek meatballs stay tender thanks to the panade.
Storage and Make-Ahead
- Fridge: Store in an airtight container for 3–4 days. The flavor gets even better overnight.
- Freeze: Freeze meatballs in sauce for up to 3 months. Thaw overnight before reheating.
- Make ahead: Prep the meatball mixture and sauce separately a day in advance. Assemble and bake when ready.
- Reheat: Add a splash of water to loosen the sauce. Top with fresh feta before serving for the best texture.
FAQs
Keftedes are traditional Greek meatballs that are typically round, pan-fried, and served without sauce (often as part of a meze spread). Soutzoukakia are elongated, cumin-spiced meatballs that are baked in a rich tomato sauce. This recipe borrows from both traditions: round meatballs with a cumin-oregano spice profile, braised in tomato sauce, and finished with broiled feta on top.
Yes! A beef-lamb blend (50/50) is very traditional for Greek meatballs and adds extra richness. Ground turkey works well for a lighter version, but add an extra tablespoon of olive oil to the mixture to compensate for the lower fat content. Lamb-only is also delicious but has a more pronounced flavor.
Use block feta packed in brine, ideally made from sheep’s milk or a sheep-goat blend. Greek feta (PDO-certified) has the best balance of saltiness and creaminess. Avoid pre-crumbled feta because it’s too dry and won’t melt properly under the broiler. Crumble the block by hand into rough pieces for the best texture.
Absolutely. Shape and bake the meatballs on a parchment-lined sheet pan at 400°F for 20–25 minutes, turning halfway through. You’ll lose the braised tenderness but gain a slightly firmer, golden exterior. Serve with tzatziki sauce and pita.
This technique is called a panade, and it’s the secret to incredibly tender meatballs. The milk-soaked bread forms a starchy gel that coats the meat proteins, preventing them from tightening excessively during cooking. The result is meatballs that stay soft and juicy rather than dense or rubbery. It’s a technique used in Greek, Italian, and French cooking traditions.
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Greek Meatballs with Feta
Ingredients
For the meatballs
- 1 lb lean ground beef
- 3 thick slices bread, crust removed
- ¾ cup milk
- 1 medium yellow onion, grated (or 1/2 large onion)
- 4 garlic cloves, pressed
- 2 tsp kosher salt
- ½ tsp ground cumin
- ¼ tsp pepper
- 1 egg
- 2 tbsp extra-virgin olive oil
- 1 tsp onion powder
- 1 tsp dried oregano
- ½ cup freshly grated parmesan cheese (or myzithra or kefalotyri cheese)
For the sauce
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 bay leaf
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp kosher salt
- ½ tsp ground pepper
- 2 tsp sugar
- 800 ml passata or polpa tomatoes
Garnishes
- ¾ cup crumbled feta cheese
- Fresh mint and fresh parsley
- Sourdough bread for serving
Instructions
- Preheat the oven to 375F.
- Make the sauce: To a large oven safe skillet or braiser (that has a lid), heat 2 tablespoons olive oil over medium heat. When the oil is hot, add the diced onion and saute for a few minutes until softened, stirring occasionally. Add the garlic and cook for 1 minute until fragrant. Add the bay leaf, onion powder, garlic powder, salt, pepper and sugar, stir to combine. Pour in the passata and bring it to a simmer over medium-high heat. Turn to medium-low and keep at a simmer for about 10 minutes with the lid partially on the skillet/braiser, stirring occasionally. Remove from the heat.
- Make the meatballs: Remove the crust from the bread slices and soak in a bowl of 3/4 cup milk for 10 minutes. Once the bread is soaked, remove the bread from the milk and mix with the ground beef, grated onion, pressed garlic, salt, cumin, pepper, egg, olive oil, onion powder, dried oregano and freshly grated parmesan cheese. Knead well to combine the mixture. Let sit for 10 minutes. After 10 minutes, scoop about 2 tablespoons at a time and form into meatballs – you’ll get 18-20 meatballs. Place the formed meatballs onto a plate and then set aside.
- Bake the meatballs: Nestle the uncooked meatballs into the sauce, spreading them out evenly. Cover with the lid and bake for 20 minutes. Then remove the lid from the meatballs and place back in the oven for 20 minutes. After 20 minutes, remove the bayleaf from the sauce and then crumble the feta cheese over top of the meatballs and turn the oven to broil. Broil for 3-5 minutes, until the cheese just begins to brown / get a little bit melty. Be sure to keep an eye on the cheese so it doesn't burn as some ovens are hotter than others.
- Remove the meatballs from the oven and garnish with parsley and/or mint leaves. Serve with sourdough bread for dipping into the sauce.
Notes
- We love to serve these meatballs with sourdough or pita for dipping and a side salad like our Maroulosalata Salad
- If you love this recipe, try our Soutzoukakia: Greek Baked Meatballs + Potatoes in Tomato Sauce
