Greek Meatballs with Feta Dip

Juicy air fried meatballs with a creamy, flavorful feta dip.

Course Main Course

Cuisine Greek

Keyword feta dip, greek meatballs

Prep Time 13

Cook Time 12

Total Time 25

Servings

Calories 377kcal

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.

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.