Mediterranean Meatballs with Feta (Easy Greek-Style Beef and Lamb Meatballs in Tomato Sauce, 40 Min)

If you love bright, herby Mediterranean meatballs with feta, this Greek-style recipe is about to become a weeknight staple. A tender beef-and-lamb blend is seasoned with garlic, oregano, mint and lemon, seared until golden, then gently simmered in a rich tomato sauce and finished with creamy crumbled feta. Spoon them over rice or orzo, or scoop them up with warm pita — every bite is cozy, wholesome and packed with sunny Mediterranean-diet flavor.

Fun fact: these feta meatballs are inspired by Greek soutzoukakia, the Smyrna-style meatballs simmered in tomato sauce that arrived with Greek refugees from Asia Minor in the 1920s. The signature warmth of cumin and mint is exactly what sets them apart from an ordinary meatball.

Why these Mediterranean meatballs with feta work

• A beef and lamb blend. Lamb brings the rich, savory depth that makes these taste authentically Mediterranean; all-beef works too, it’s just a little milder.
• A milk-soaked panade. Soaking the breadcrumbs in milk keeps the meatballs juicy and light instead of dense and dry.
• Feta added off the heat. Stirring in the feta at the very end keeps it in soft, creamy crumbles instead of melting away into the sauce.

Ingredients

Serves 4. This healthy Mediterranean dinner comes together with pantry staples and fresh herbs:

• For the meatballs:
• 3/4 lb (340 g) ground beef
• 1/2 lb (225 g) ground lamb (or use more beef)
• 1/3 cup breadcrumbs soaked in 3 tbsp milk
• 1 egg
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp ground cumin
• 2 tbsp chopped fresh mint or parsley
• Zest of 1 lemon
• 3/4 tsp salt + 1/2 tsp black pepper
• For the tomato sauce and finish:
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 tsp dried oregano
• 1/2 tsp sugar
• Salt and pepper, to taste
• 3/4 cup crumbled feta
• Fresh herbs, to serve

Instructions

Step 1: Mix the meatballs

In a large bowl, gently combine the beef, lamb, milk-soaked breadcrumbs, egg, garlic, oregano, cumin, mint, lemon zest, salt and pepper. Mix just until it comes together, then roll into 16–18 evenly sized meatballs.

Step 2: Sear until golden

Warm the olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides, about 6 minutes — they won’t be cooked through yet. Transfer to a plate.

Step 3: Build the tomato sauce

In the same skillet, soften the onion for about 4 minutes, then add the garlic and cook 1 minute more. Stir in the crushed tomatoes, oregano, sugar, salt and pepper.

Step 4: Simmer the meatballs

Nestle the meatballs back into the sauce, cover, and simmer for 15–18 minutes, until cooked through (165°F/74°C) and the sauce has thickened.

Step 5: Add the feta

Scatter the crumbled feta over the top, cover, and take the pan off the heat for 2 minutes so the cheese softens into creamy pockets.

Step 6: Serve

Finish with fresh herbs and a drizzle of olive oil. Serve your Mediterranean meatballs with feta over rice or orzo, or with warm pita and lemon wedges.

Nutrition information

• Calories: 480 kcal per serving
• Protein: 33 g
• Carbohydrates: 18 g
• Fat: 31 g
• Saturated fat: 13 g
• Fiber: 4 g

Values are approximate and will vary with exact ingredients and portion sizes.

Pro tips for the best Mediterranean meatballs with feta

• Don’t overmix. Combine the meat mixture just until it holds together — overworking makes tough meatballs.
• Prefer to bake? Bake the meatballs at 400°F for 15 minutes instead of searing, then simmer them in the sauce.
• Make it ahead. The flavor deepens overnight, so this is a fantastic meal-prep or entertaining dish.
• Serve it Greek. A dollop of tzatziki and a crisp Greek salad turn it into a full Mediterranean spread.

Frequently asked questions

Can I make these Mediterranean meatballs with all beef?

Absolutely — use about 1.25 lbs of ground beef total. The lamb adds a richer, more traditional flavor, but an all-beef version is still delicious.

Can I freeze feta meatballs?

Yes. Freeze the cooked meatballs in their sauce for up to 3 months, then thaw and reheat gently on the stovetop. Add fresh feta after reheating for the best texture.

What should I serve with Greek meatballs?

Rice, orzo, couscous, mashed potatoes or warm pita all work beautifully, along with a cucumber-tomato salad or tzatziki on the side.

How do I keep the meatballs from falling apart?

The egg and milk-soaked breadcrumb binder, plus a good sear before simmering, hold them together. Avoid stirring too aggressively once they’re in the sauce.

Can I bake them instead of simmering?

Yes — finish the seared meatballs in the sauce in a 375°F oven for 15–20 minutes if you prefer a hands-off method.