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Baked Greek meatballs are juicy, tender, flavorful, and delicious. They are quick and easy to make in 30 minutes, and freezer-friendly. Serve with tzatziki. |

Greek Meatballs

  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 30 minutes
  • Yield: 20-25 meatballs


Baked Greek meatballs are juicy, tender, flavorful, and delicious. They are quick and easy to make in 30 minutes, and freezer-friendly. 


  • 1 pound lean ground beef
  • 1/4 cup breadcrumbs
  • 1/4 cup fresh dill, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper (or to taste)
  • 1/4 cup feta cheese, crumbled
  • 1 egg 
  • tzatziki sauce (for serving)


  1. Preheat oven to 400 F.
  2. In a large mixing bowl, combine beef with breadcrumbs, dill, garlic, lemon zest, lemon juice, cumin, oregano, pepper, feta cheese, and egg. Mix well to form into a uniform consistency. Set aside for 15 minutes or refrigerate overnight.
  3. Take 2 spoonfuls of the beef mixture at a time and roll into meatballs. Transfer meatballs onto a parchment-lined half sheet baking pan and lightly coat with some cooking oil spray to keep them from sticking, if needed.
  4. Bake for 15 minutes until fully cooked. The internal temperature should reach 160F as read on a meat thermometer
  5. Serve with a drizzle of  tzitaziki sauce, extra dill sprinkled on top, and a side of pita bread.


Air fryer instructions: Preheat the air fryer to 375 F, about 3 minutes. Place the meatballs in a single layer in the air fryer basket and lightly spray with cooking oil to coat evenly. Air fry the meatballs for 12-14 minutes until browned and the center of the meatball reaches 160 F as read on a meat thermometer. Shake the basket halfway during cooking to brown evenly.

How to store: Store any leftover Greek meatballs in an airtight container in the refrigerator for up to 3-4 days. Allow the meatballs to cool to room temperate before storing.

How to freeze: Meatballs freeze well both before and after baking.

  • To freeze uncooked meatballs: Place the shaped meatballs on a large half sheet baking pan lined with parchment paper. Transfer the pan to the freezer and freeze until hard, about 1 hour. Then, transfer the meatballs into a freezer bag or freezer-safe airtight container and store in the freezer for up to 3 months. To cook, allow the meatballs to thaw overnight in the refrigerator first, then cook as per recipe instructions on the stove.
  • To freeze cooked meatballs: Once cooled, store the meatballs in an airtight container or freezer bag for up to 3 months.

How to Reheat: You can reheat Greek meatballs in the microwave, oven, air fryer or on the stovetop. For the best results, reheat at 350 F in the oven for 10 minutes, or in the air fryer for 5-10 minutes. 

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Beef
  • Method: Bake
  • Cuisine: Greek

Keywords: greek meatballs, baked greek meatballs, mediterranean meatballs, meatballs with dill, meatballs with feta