This greek meatballs recipe is an easy weekday dinner that I make almost every week at our house. I’ve made it when we had friends over too and since they texted me about getting the recipe a few times it made me feel like it’s a winner. I usually make the meatballs in the air fryer and serve them along with this easy feta dip (or you might call it a feta spread, whatever!). And then I often serve a vegetable or this chickpea salad with it.
This meal only takes about 30 minutes to make from start to finish. It’s absolutely packed with flavor and pretty darn healthy too.
Related: Not feeling the chickpea salad? Try roasted asparagus, roasted carrots, or roasted cauliflower with this!
Greek Meatball & Feta Dip Ingredients
- Ground meat – lamb, beef, turkey or chicken
- Parmesan cheese – the powdery kind
- Breadcrumbs
- Milk
- Dried parsley
- Garlic powder
- Worcestershire sacue
- Feta
- Greek yogurt
- Lemon juice
- Dill
- Garlic
- Olive oil
How to make Greek Meatballs
In a medium sized mixing bowl combine the powdery Parmesan, bread crumbs, milk, dried parsley, garlic powder and Worcestershire sauce. Then add the ground meat and mix to combine well.
Spoon balls roughly 1.5 to 2 tablespoons large into the air fryer. Air fry at 400°F for 12 minutes, pausing and giving the baskets a shake half way through cooking (so the meatballs don’t stick).
While the meatballs cook make the feta dip. In a food processor combine the feta, greek yogurt, lemon juice, dill, garlic and olive oil. Process until a smooth, thick spread.
In a bowl or on a plate add a couple spoonfuls of the feta dip and spread, then top with the meatballs. Serve alongside a chickpea salad or vegetable side dish.
Tips and Substitutions
- Traditional Greek meatballs are made of lamb, but I almost always use ground turkey or chicken for these.
- You can use plain breadcrumbs or Italian breadcrumbs.
- If you have leftovers these meatballs and feta dip can be stored in air tight containers for at least a couple days in the refrigerator. I do recommend storing them separately.
More Ground Meat Recipes
- Air Fryer Meatballs
- Stuffing Meatballs
- Meatball Soup
- Meatloaf
- Shepard’s Pie
- Air Fryer Hamburgers
- Smash Burgers
- Hambruger Soup
- Sloppy Joe Sandwiches
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Ingredients
- 1 pound ground meat (turkey)
- ⅓ cup Parmesan cheese
- ⅓ cup breadcrumbs
- ⅓ cup milk
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- 1 tablespoon worcestershire sauce
Feta Dip
- 5 ounces feta
- 5 ounces greek yogurt
- ½ lemon
- 2 tablespoons dill
- 2 cloves garlic
Instructions
- In a medium sized mixing bowl combine the powdery Parmesan, bread crumbs, milk, dried parsley, garlic powder and Worcestershire sauce.
- Then add the ground meat and mix to combine well.
- Spoon balls roughly 1.5 to 2 tablespoons large into the air fryer. Air fry at 400°F for 12 minutes, pausing and giving the baskets a shake half way through cooking (so the meatballs don’t stick).
- While the meatballs cook make the feta dip. In a food processor combine the feta, greek yogurt, lemon juice, dill, garlic and olive oil. Process until a smooth, thick spread.
- In a bowl or on a plate add a couple spoonfuls of the feta dip and spread, then top with the meatballs.
Notes
- Traditional Greek meatballs are made of lamb, but I almost always use ground turkey or chicken for these.
- You can use plain breadcrumbs or Italian breadcrumbs.
- If you have leftovers these meatballs and feta dip can be stored in air tight containers for at least a couple days in the refrigerator. I do recommend storing them separately.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
