These Greek meatballs are an easy way to bring Mediterranean flavor to your table. Made with succulent ground lamb, aromatic herbs and tangy feta, they’re baked to juicy perfection and served with a cool, creamy homemade tzatziki.

Quick to prepare and bursting with flavor, this Greek meatball recipe is a fun way to elevate meatball night or impress guests without spending hours in the kitchen. Serve them with fluffy rice or couscous, warm pita bread, hummus, olives and a Greek salad for a complete Mediterranean-inspired feast!

Ingredients for Greek Meatballs

• Panko bread crumbs: Light and airy whole wheat panko bread crumbs help bind the meatballs while keeping them tender. If you don’t have panko, regular bread crumbs work too, though your meatballs may be denser.
• Eggs: This recipe calls for one whole egg and one egg white—both act as binders to hold the meatballs together. The easiest way to separate an egg is by passing the yolk back and forth between the shell halves. Don’t toss the yolk—save it and stir it into your next batch of scrambled eggs for extra richness.
• Seasonings: Fresh garlic, mint and basil bring a classic Mediterranean vibe to the meatballs. Dried herbs work in a pinch, but fresh herbs deliver the brightest flavor.
• Feta cheese: We bake feta cheese into the meatballs to add tangy, salty flavor and help keep them tender. For the freshest taste, buy a block of feta packed in brine and crumble it yourself rather than using pre-crumbled cheese.
• Ground lamb: Rich, juicy and slightly earthy, lamb is the star protein. If it’s hard to find or you don’t care for the taste, swap in ground beef, chicken or turkey.
• Tzatziki: Cool, creamy and refreshing, this simple sauce comes together with Greek yogurt, grated cucumber, minced garlic, lemon juice, fresh dill and a pinch of salt. For the best consistency, squeeze excess moisture from the cucumber after grating it so the sauce isn’t too watery.

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