Herbed Beef & Feta Meatballs: Your New Go-To Mediterranean Protein Pack

Hey there, friend! Come on in, pull up a stool, and let me tell you about the little flavor bombs that have been making a regular, highly-requested appearance in my kitchen lately. We’re talking about my Herbed Beef & Feta Meatballs. Just saying the name makes my mouth water a little. If the thought of juicy, savory meatballs studded with creamy, tangy feta and brightened with a garden’s worth of fresh herbs sounds like your kind of happiness, you are absolutely in the right place.

This isn’t just another meatball recipe. Oh no. This is a passport to the sunny, vibrant flavors of the Mediterranean, all wrapped up in a perfect, protein-packed bite. They’re the kind of versatile superstar that can star in your dinner bowls, get tucked into a warm pita for a killer wrap, or even become the high-protein snack your afternoon cravings have been dreaming of. The best part? They come together with about 10 minutes of hands-on time and a handful of simple, beautiful ingredients. No fancy skills required—just a love for good, real food that makes you feel amazing. So, tie on that apron (messy ones are the best kind, I promise), and let’s make something unforgettable together.

A Taste of Sunshine & Shared Plates

This recipe was born from a very specific kind of craving: one for sunshine, laughter, and the kind of meal that begs to be shared straight from the pan. A few summers back, my husband and I spent an unforgettable week traveling through the Greek islands. Our days were filled with impossibly blue water, and our evenings were defined by long, leisurely dinners at family-run tavernas. Plates would arrive at the table family-style—grilled seafood, horiatiki salad, crispy fries, and almost always, some form of incredibly seasoned meatballs or keftedes.

I remember one evening in particular, on a tiny patio overlooking a cobblestone street, sharing a massive platter of these aromatic meatballs with friends. We used chunks of bread to scoop them up, talked for hours, and just soaked in the pure joy of a simple, delicious meal. When we got home, that feeling—that combination of robust flavor and easygoing comfort—stuck with me. I started playing in my kitchen, aiming to capture that essence. After a few happy experiments (and a couple that were, ahem, *less* successful), these Herbed Beef & Feta Meatballs were the glorious result. They instantly transport me back to that warm evening, and now, I hope they’ll create some pretty wonderful memories in your kitchen, too.

Gathering Your Flavor Arsenal

Here’s what you’ll need to make about 16 beautiful meatballs. Don’t stress about exact precision—cooking is about feeling, not just measuring!

1 lb organic ground beef (85/15 or 90/10 blend is ideal): The star of the show! I love using organic beef for its flavor, but any good-quality ground beef will work. The bit of fat in an 85/15 blend keeps things juicy. For a leaner option, 90/10 is great, just don’t go extra-lean or they might dry out.
½ onion, finely chopped: This is our aromatic base. A yellow or white onion works perfectly. Chef’s Hack: If you have a mini food processor, pulse the onion in there for a super-fast, fine chop that melts right into the meat.
2 tbsp fresh parsley, chopped: Fresh is non-negotiable here! It adds a bright, clean note that dried parsley just can’t replicate.
1 tbsp fresh dill, chopped: This is the secret whisper of the Mediterranean. Dill pairs magically with feta and beef. If you’re not a dill fan, fresh mint makes a fantastic, vibrant substitute.
¼ cup crumbled feta cheese: The creamy, salty, tangy treasure inside! Use a good-quality block feta and crumble it yourself for the best texture and flavor. Pre-crumbled feta often has anti-caking agents that can make it drier.
½ tsp ground cumin: Adds a warm, earthy, slightly smoky depth. It’s the background singer that makes the whole flavor band sound better.
½ tsp dried oregano: Rub it between your palms as you add it to wake up the oils. This is classic Mediterranean flavor in a jar.
¼ tsp ground coriander: Coriander has a subtle, lemony-sweet flavor that complements the cumin beautifully. If you don’t have it, you can double the cumin, but try to include it if you can!
½ tsp garlic powder: I know, I know—fresh garlic is usually king. But here, garlic powder distributes flavor evenly without the risk of biting into a raw garlic chunk. Trust me on this one.
Salt and black pepper to taste: Start with ¾ tsp of kosher salt and ¼ tsp of black pepper. Remember, feta is salty, so we season with a slightly lighter hand.
1-2 tbsp olive oil, for cooking: A good glug for your skillet to get that perfect golden-brown sear.

Let’s Get Rolling! Your Step-by-Step Guide

Ready to make some magic? Follow these steps, and you’ll have a platter of perfect meatballs in no time.

The Gentle Mix: In a large mixing bowl, combine the ground beef, chopped onion, parsley, dill, feta, cumin, oregano, coriander, garlic powder, salt, and pepper. Now, here’s the most important tip: use your hands! It’s the best tool for the job. Gently mix everything until it’s just combined. I mean it—stop as soon as you don’t see streaks of spice or big pockets of onion. Overmixing is the fast track to tough, dense meatballs. We want them tender and light.
Portion & Roll: Before you start rolling, lightly dampen your hands with water. This little hack prevents the mixture from sticking to you! Scoop out portions (I use a tablespoon cookie scoop for evenness, but two spoons work too) aiming for meatballs about 1½ inches in diameter—roughly the size of a golf ball. Gently roll them between your palms into smooth spheres and place them on a plate or small baking sheet.
Skillet Sizzle: Heat a large skillet (cast iron is fantastic for this) over medium heat. Add enough olive oil to lightly coat the bottom. Let the oil get shimmering hot—this ensures a good sear that locks in juices. Carefully add your meatballs in a single layer, giving them a little room to breathe. Don’t crowd the pan! Cook in batches if needed.
The Art of the Turn: Let the meatballs cook, undisturbed, for about 3-4 minutes, until you have a beautiful, deep brown crust on the bottom. Then, using tongs or a spoon, give them a turn. We’re aiming to brown them on all sides. This isn’t just for looks; that browning (the Maillard reaction, for my science-loving friends) is where huge, savory flavor develops.
Finish & Check: Continue cooking and turning for a total of about 10-12 minutes. To ensure they’re perfectly cooked through, the best test is an instant-read thermometer inserted into the center of a meatball—it should read 160°F. No thermometer? Carefully cut one open; there should be no pink in the center, and the juices should run clear.
Rest & Serve: Transfer your gorgeous, browned meatballs to a clean plate. Let them rest for just 2-3 minutes. This allows the juices to redistribute, ensuring every single bite is moist and delicious. Now, dive in!

How to Serve These Mediterranean Gems

The beauty of these meatballs is their incredible versatility! For a stunning Mediterranean Bowl, serve them over a bed of lemon-herb quinoa or couscous with chopped cucumber, cherry tomatoes, kalamata olives, a dollop of tzatziki, and an extra sprinkle of feta. For a quick lunch wrap, tuck 3-4 meatballs into a warm pita or flatbread with hummus, shredded lettuce, and a drizzle of tahini sauce. They’re also fabulous tossed with roasted vegetables (think zucchini, bell peppers, and red onion) straight from the oven, or even served simply with a big, bright Greek salad on the side.

Make It Your Own: Fun Flavor Twists

Once you’ve mastered the base recipe, have fun playing!

Lamb & Beef Blend: Swap half the beef for ground lamb for an incredibly rich, authentic flavor.
Turkey Twist: Use ground turkey (93/7) for a leaner option. Add an extra tablespoon of finely grated zucchini or a splash of olive oil to the mix to keep them moist.
Sun-Dried Tomato & Spinach: Add 2 tbsp of finely chopped sun-dried tomatoes (oil-packed, drained) and a handful of finely chopped fresh spinach to the mix.
Gluten-Free Binder: If you find your mixture is a bit too soft to hold shape, add 2-3 tbsp of almond flour or gluten-free breadcrumbs.
Spicy Kick: Add a pinch of red pepper flakes or a teaspoon of harissa paste to the mixture for a warm, spicy note.

Olivia’s Kitchen Notes

This recipe has truly evolved with me. My first batch was all beef, no dill, and I made them huge—like, tennis-ball huge. They took forever to cook through and were a bit intimidating on the plate! I’ve learned that smaller is better for quick, even cooking. The dill was a happy accident one day when my parsley plant was looking sparse. I grabbed the dill instead, and it was a revelation! It lifted all the other flavors in the most beautiful way. Now, I always make a double batch to freeze. After browning and cooling, I pop them in a single layer on a baking sheet to freeze solid, then transfer to a bag. They reheat beautifully in the oven or sauce. They’re my secret weapon for easy, impressive meals any night of the week.

Your Questions, Answered!

Q: My meatballs are falling apart in the pan! What did I do wrong?
A: Don’t worry, this is common! Usually, it means the mixture is a bit too wet or wasn’t compacted enough when rolling. Next time, make sure your onion is finely chopped (not grated, which adds too much liquid). If the mix feels very soft, you can add a tablespoon or two of breadcrumbs, almond flour, or even a bit of grated Parmesan to help bind it. Also, ensure your skillet is nice and hot before adding them—a good sear forms a crust that holds them together.

Q: Can I bake these instead of pan-frying?
A> Absolutely! For a hands-off method, preheat your oven to 400°F (200°C). Place the rolled meatballs on a parchment-lined baking sheet, drizzle lightly with oil, and bake for 15-20 minutes, turning halfway, until browned and cooked through. You won’t get quite the same all-over crust, but they’ll still be delicious and less messy.

Q: How long do they keep, and what’s the best way to reheat?
A> Cooked meatballs will keep in an airtight container in the fridge for 3-4 days. To reheat, I prefer the oven (350°F for about 10 minutes) or air fryer to keep them from getting soggy. You can also gently reheat them in a simmering sauce on the stovetop.

Q: Are they salty enough with the feta?
A> This is a great question. Feta does add salt, which is why I recommend starting with a lighter hand when seasoning the raw mix. You can always add a pinch more salt after cooking if needed, but you can’t take it away! Taste a tiny bit of the raw mix (it’s safe) after combining to check the seasoning level.

Herbed Beef & Feta Meatballs : Mediterranean-Style Protein Boost

Author: OliviaBennett

Print Recipe

Description

Juicy, savory, and tangy, these meatballs are a little bite of sunshine from the Mediterranean. Fresh herbs, creamy feta, and perfectly seasoned beef make them ideal for bowls, pitas, or high-protein snacks. Quick to prep and packed with flavor!

Ingredients

Scale

1 lb ground beef (85/15 or 90/10)
½ onion, finely chopped
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped (or substitute fresh mint)
¼ cup crumbled feta cheese
½ tsp ground cumin
½ tsp dried oregano
¼ tsp ground coriander
½ tsp garlic powder
¾ tsp kosher salt & ¼ tsp black pepper (adjust after cooking)
1–2 tbsp olive oil, for pan-frying

Optional Twists:

Sun-dried tomatoes & spinach
Red pepper flakes or harissa for spice
Lamb-beef blend or turkey for leaner meatballs
Gluten-free binder: 2–3 tbsp almond flour or GF breadcrumbs

Instructions

Mix the Meatball Ingredients:
- In a large bowl, combine beef, onion, parsley, dill, feta, cumin, oregano, coriander, garlic powder, salt, and pepper.
- Gently mix by hand until just combined—don’t overwork.
Portion & Roll:
- Lightly dampen hands. Scoop about 1½-inch portions and roll into balls. Place on a plate or baking sheet.
Pan-Fry to Golden Perfection:
- Heat olive oil in a large skillet over medium heat. Add meatballs in a single layer without crowding.
- Cook 3–4 minutes per side until browned; turn to brown all sides. Total cooking time: 10–12 minutes.
- Check doneness: internal temperature should be 160°F (or cut one open—no pink).
Rest & Serve:
- Transfer to a plate and rest 2–3 minutes. Juices redistribute, keeping meatballs moist.

Notes

Lamb & Beef Blend: Richer flavor, classic keftedes style.
Turkey Twist: Leaner meat with added zucchini or olive oil for moisture.
Sun-Dried Tomato & Spinach: Adds sweetness and depth.
Spicy Kick: Red pepper flakes or harissa paste for heat.
Oven-Bake Option: 400°F for 15–20 min, turning halfway—less crust but still tasty.

Nutritional Information*

These meatballs are a fantastic source of high-quality protein and provide a satisfying dose of healthy fats. They are low in carbohydrates, making them suitable for various eating styles. Pair them with fiber-rich veggies or whole grains for a balanced, power-packed meal.

Prep Time: 10 minutes | Cook Time: 12 minutes | Meal Type: Dinner / Meal Prep / High-Protein Snack

Final Thoughts

Sometimes, the recipes that stick aren’t just about flavor—they’re about feeling. These Herbed Beef & Feta Meatballs are more than just dinner; they’re a reminder of slow evenings, shared plates, and the simple pleasure of really good food.

I love them because they’re dependable. Whether I’m meal prepping for the week, pulling together a last-minute dinner for friends, or just craving something that feels both nourishing and exciting, these meatballs deliver. They’re unfussy yet impressive, humble but packed with character—exactly what home cooking should be.

Most of all, I hope this recipe becomes a canvas for your own kitchen memories. Swap the herbs based on what’s growing on your windowsill, experiment with different cheeses or spices, or serve them over whatever grain or salad you have on hand. Make it yours.