Greek Meatballs

• servings: 4 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

1 pound lean ground beef (see note)

1 cup finely chopped fresh baby spinach

½ cup panko bread crumbs

1 large egg

⅓ cup crumbled feta cheese

2 tablespoons minced red onion

1 clove garlic, minced or pressed

1 teaspoon dried oregano

½ teaspoon dried parsley

¼ teaspoon dried dill weed

½ teaspoon kosher salt

¼ teaspoon coarse ground black pepper

tzatziki, for serving (see note)

Directions

Prep

Preheat oven to 425ºF. Lightly spray a rimmed baking sheet with cooking spray, or line with parchment paper for easier clean up.

Make Meat Mixture

In a large mixing bowl, combine ground meat, finely chopped spinach, panko, eggs, feta cheese, red onion, garlic, oregano, parsley, dill, black pepper, and salt. Mix gently until just combined; avoid overmixing to keep the meatballs tender.

Form Meatballs

Use a small scoop (I use a size 40 scoop, which is just under 2 tablespoons) to form balls from the meat mixture. You can roll them in your hands for a tighter, more uniform meatball if desired.

Arrange in Pan

Place meatballs in prepared pan, close together but not touching.

Bake for 15 to 18 minutes, until the internal temperature reaches at least 165°F and the tops are browned.

Nutrition

• Serving Size: 5 meatballs
• Calories: 287 kcal
• Total Fat: 16 g
• Saturated Fat: 7 g
• Unsaturated Fat: 7 g
• Trans Fat: 1 g
• Cholesterol: 131 mg
• Sodium: 587 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 27 g