These Mediterranean meatballs are about flavor, comfort, and ease. For me, they’re also about family. These are perfect and tender. They also get a 5-star freezer rating—which is where you’ll find them in my kitchen—so that when I need it the most, a comforting meal is easy to make.
I’ve always got options for you! Check out keto meatballs or get extra decadent with mozzarella stuffed meatballs next time the craving strikes.
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Like many, my Lebanese Grandma cooked and fed our family with love and her traditional recipes. Middle Eastern and Mediterranean cuisine conjures smells and flavors that remind me of my grandma and comfort (and satisfy) like nothing else can.
Think of these meatballs as bite-size kofta. Traditional recipes often require lots of yummy spices and also lots of time. This is a scaled down version that doesn’t skimp on flavor or comfort.
These are in my freezer very nearly ALL THE TIME. Sometimes comfort means cooking in the kitchen all day. Sometimes it means being able to reach into the freezer and still feel the warmth of something made with love.
My absolute favorite way to serve these is over yogurt or whipped feta with a refreshing tabouleh. From my Grandma to you!! – Linds x
Ingredients For Mediterranean Meatballs
Easy, and full of flavor, here’s what you’ll need to through these meatballs together in no time:
- Onion, garlic + parsley – are the secret ingredient in these kofta style Mediterranean meatballs. Sometimes the onion and garlic are sauteed in olive oil before adding, however, we didn’t notice a difference in taste, so save yourself some time!
- Ground beef – since we aren’t using a panade (breadcrumbs + milk) to keep these juicy, I strongly recommend using 80/20 beef. The high fat content will give you equally juicy meatballs. (again, we tested this recipe side-by-side with a panade variation and preferred these!)
- Seasoning – salt, black pepper, cumin, dried oregano, and cinnamon. I know, you’re probably reluctant to add cinnamon to a savory dish. But trust me!
Wait, no breadcrumbs? Are these moist?
Yes, and YES! These Mediterranean meatballs are incredibly moist, due to the high fat content of the beef and the added veggies. Just be sure to use 80/20 beef and you’ll be as happy as we are to eat them.
I Strongly Suggestions You Serve These With…
Mediterranean meatballs with feta is my favorite combo. Use it as a dip, and use a lot. You may also like these with:
- Pita bread – For a low carb version, check out my keto naan.
- Rice or cauliflower rice.
- Tabouleh or (again) cauliflower tabbouleh.
- Tzatziki sauce, here’s my go-to, or grab your fave store bought Greek yogurt sauce.
- Or pasta! Keep it low carb with one of my swaps, such as zucchini noodles, butternut squash noodles, spaghetti squash, or shirataki noodles.
Psst – these also make a great appetizer on a party platter.
Storing + Reheating
Store your leftover meatballs in the fridge in an airtight container, and reheat in the microwave before serving.
How About Some Variations?
- Swap meat – This recipe works with both ground chicken and turkey. Again, opt for a high fat content protein and be sure to cook both of these until their internal temp reaches 165 F.
- Bake these Mediterranean meatballs in tomato sauce – Simply use a smaller casserole dish and pour the sauce all around. Bake until the internal temp of your meatballs reaches 145 F.
- Switch up the spices – Add in your favorites, or opt for other Mediterranean classics like allspice, fresh mint, etc.
More Beef for Dinner Recipes
Mediterranean Meatballs
Print Recipe Pin RecipeIngredients
Meatballs:
- 1 onion roughly diced
- 6 cloves garlic
- ½ cup parsley leaves only
- 2 pounds ground beef 80/20 (note 1)
- 1 teaspoons ground pepper
- 2 teaspoons salt
- 2 teaspoons cumin
- 2 teaspoons dried oregano
- 1/4 teaspoons cinnamon
Whipped Feta:
- 8 ounces block of feta cheese
- 4 ounces cream cheese
- 3-4 tablespoons extra virgin olive oil
- 1 tablespoon lemon zest
Instructions
- Prep. Preheat oven to 400 F and line 2 baking sheets with parchment paper.
- Food processor. Toss onion (1) and garlic (6 cloves) in a food processor and pulse using 1 second intervals. You'll want to pause the processor and scrape down the sides occasionally to incorporate everything. When the onion is "minced" add the parsley and continue to pulse everything together until everything is minced.
- Combine + shape. Add parlsey (1/2 cup), onion and garlic to a large bowl together with the beef (2 pounds), pepper (1 teaspoon), salt (2 teaspoons), cumin (2 teaspoons), oregano (2 teaspoons), and cinnamon (1/4 teaspoons), and combine using your hands. Shape into 32 golf ball sized meatballs.
- Whipped feta. Meanwhile, make the feta by blending everything together in a food processor until creamy and smooth. Make sure to crumble the feta into small pieces before processing. This will take 5+ minutes, depending on your food processor. To save time you can use room temp cream cheese and feta!
- Bake in the preheated oven until cooked through, about 18-22 minutes.
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Lindsey’s Tips
- Beef – 80/20 is key for juicy meatballs.
- Nutritional information is for 4 meatballs, not including the feta, if you make 32 meatballs:
