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A bowl of Greek meatballs, quinoa, whipped feta and pickled veggies.

Greek Meatballs Recipe

  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: Dinner/Entree
  • Method: Stove Top
  • Cuisine: Greek-Inspired


Greek Meatballs – a delicious Greek meatball recipe served with whipped feta, lemon quinoa and pickled veggies!



Whipped Feta:

  • 8oz feta cheese
  • 1 cup plain greek yogurt
  • 4 teaspoons high-quality olive oil
  • 2 teaspoon finely grated lemon zest
  • 1 teaspoon fresh mint leaves, minced
  • 2 teaspoon garlic, minced
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper

Lemon Garlic Quinoa:

  • 1 tablespoon olive oil
  • 2 teaspoons garlic, minced
  • 1 3/4 cups water or chicken broth
  • 1 cups quinoa 
  • 23 teaspoon lemon zest 
  • 2 tablespoon lemon juice 
  • 1 teaspoon kosher salt
  • 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoon dried thyme leaves 

Greek Meatballs:

  • 1 pound ground lamb
  • 1 egg
  • 1/2 cup fine almond flour
  • 1 teaspoon kosher salt
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon dried basil
  • 1 teaspoon dried dill
  • 1/2 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon fresh mint, minced
  • 1 teaspoon garlic, minced


Whipped Feta:

  1. Add ingredients to food processor (crumble the feta so it whips more easily).
  2. Process mixture on high until the consistency is smooth.
  3. Taste and adjust any salt or other flavor, as necessary. 

Lemon Garlic Quinoa:

  1. Bring a medium saucepan to medium-high heat. Add oil and swirl to coat the pan.  Add garlic and move around the pan until fragrant, about 30 seconds. 
  2. Add water (or chicken broth), quinoa, lemon juice and salt. Stir to combine. 
  3. Bring to boil then reduce to a simmer and cover. Let cook 12-15 minutes or until the water has been absorbed. Remove from heat and let sit, covered, 5-10 minutes.
  4. Add lemon zest, oregano and thyme. Stir to combine. Taste and add any additional lemon zest, salt or herbs – as desired. 

Greek Meatballs:

  1. Combine ingredients in a medium mixing bowl; mix.
  2. Taking one tablespoon of lamb mixture at a time, create meatballs with your hand or a small dough scoop. Place on a plate.
  3. Bring large cast iron skillet to medium-high heat. Add approximately a tablespoon of olive oil to the pan; swirl to coat. 
  4. Sear the meatballs on all sides. 
  5. Turn heat down to medium/medium-low and continue cooking unit internal temperature reaches 145 degrees F (about 10-15 minutes).


  1. Divide Lemon Garlic Quinoa, Whipped Feta and Greek meatballs between bowls. Garnish with some Quick Pickled Veggies if you want! 


  • Baked Greek Meatballs: if you want to bake the meatballs simply place on a parchment-lined baking sheet and bake, middle rack, at 425 degrees F. for 15-20 minutes or until fully cooked.
  • Dairy-Free: feel free to use a dairy-free feta in the whipped feta.

Keywords: greek meatballs