Baked Beef and Feta Meatballs

These baked beef and feta meatballs are salty, savory, and easy to prepare, perfect for a quick weeknight dinner. Paired with a sweet and spicy harissa-maple sauce, they are great on pita or served on salad.

Everyone needs an easy baked meatball recipe in their life.

This is my favorite baked meatball recipe. I’ve made it so many times now, and it never ceases to satisfy! The meatballs are easy to make and have just the right amount of salty richness, thanks to crumbled feta cheese.

How to make baked beef meatballs

I used to be on team “pan-fried meatballs” until I started baking them, and now it’s my go-to method for meatballs. I even modified my meatball soup recipe to use baking instead of pan-frying because I find it much easier. The best part about baking meatballs? No splattering or cooking in batches! I also love baking meatballs because I don’t need to babysit the skillet; I just pop them in the oven and finish dinner as they cook.

What temperature to bake meatballs

I recommend baking meatballs at 400ºF. This is a nice middle ground where the meatballs get done quickly. At 425ºF, you run a greater risk of burning the outside before the inside finishes cooking. You can cook meatballs at 350ºF, but they will take about 30 minutes to finish baking and may not develop that crisp, golden brown crust.

How long to bake meatballs

The baking time of meatballs varies depending on their size and the temperature of the oven. I recommend baking tablespoon-sized meatballs for about 18 to 20 minutes at 400ºF. Tablespoon-sized meatballs will be about one inch in diameter and weigh about one ounce. Larger meatballs may take up to 25 or 30 minutes to bake at 400ºF.

How to make baked beef and feta meatballs

These meatballs are easy to make, and only a few ingredients are needed. The two ingredients that really elevate this recipe are crumbled feta and a shawarma spice blend. I use the Villa Jerada blend, but many different options are available online or in your local grocer. I love the warming flavor of nutmeg, cinnamon, and allspice that most shawarma blends have.

What you need

• Ground beef: For this meatball recipe, I use 90/10 beef because the feta, egg, and Greek yogurt add a decent amount of extra fat. If you’re looking for a more decadent meatball, you could make this with 85/15 or 80/20 ground beef. One recipe tester used ground bison for this recipe with great success!
• Fresh herbs: I add fresh oregano and parsley to the meatballs, but you could use dry herbs instead.
• Egg, panko, and Greek yogurt: These ingredients will help hold the meatballs together, and Greek yogurt makes for a juicy meatball!
• Feta cheese: I use crumbled feta, but you could crumble feta from the block. You could also make this with crumbled goat cheese instead.
• Shawarma spice blend: As I mentioned, I use the Villa Jerada shawarma spice blend, but any brand will work. You can also make a similar blend using spices you likely already have in your pantry. That recipe will be included in the notes section of the recipe below. I also add a nip of Aleppo pepper to the meatballs, but you can use a pinch of crushed red pepper instead.
• Harissa-maple sauce: You don’t have to make the harissa-maple sauce, but it sure is delicious with the meatballs! You only need harissa paste, maple syrup, lemon juice, and extra virgin olive oil.

How to make it

• Step 1: Prepare the meatball mixture. Combine the herbs, eggs, feta cheese, and Greek yogurt in a bowl and whisk into a paste.
• Step 2: Add the panko and shawarma spice blend. Mix the panko into the paste and let stand for 10 minutes. I like to soften the panko before adding the beef.
• Step 3: Add the beef. Use your hands to combine the beef with the panko mixture. Roll the mixture into 1-inch meatballs.

• Step 4: Bake the meatballs. Arrange the meatballs on a lightly greased baking sheet. Transfer to the preheated oven for about 20 minutes. Flip them once midway through cooking.

• Step 5: Make the harissa-maple sauce. While the meatballs bake, whisk harissa paste, maple syrup, extra virgin olive oil, and lemon juice in a bowl.

You’re ready to serve it up! Transfer the meatballs to a serving platter, like this beauty from Arte Italica. I add a pinch of fresh herbs on top. You can eat these meatballs on a salad, with cooked rice, or on a pita with hummus. Drizzle the harissa-maple sauce on top and dig in!

Can you freeze meatballs?

Yes! Freezing meatballs is so easy. Simply follow these steps:

• Step 1: Cool the meatballs completely. I refrigerate them for about an hour before I freeze them.
• Step 2: Transfer to a freezer container of choice. Yes, you can freeze meatballs in a freezer bag! I prefer freezer bags because they take up less space in my freezer. You can also freeze meatballs in a plastic storage container.
• Step 3: Freeze them! Frozen, cooked meatballs will last about two months in the freezer.

How to cook leftover frozen meatballs

You do not need to thaw frozen, cooked meatballs before cooking. You can add them to a skillet to brown them in a pan first. I prefer baking them (are you surprised?). Simply add a touch of olive oil to a baking sheet, arrange the frozen meatballs on the baking sheet, and transfer to the oven at 400ºF until they reach 165ºF. It takes about 15 to 20 minutes to reheat them.

Community-tested and community-approved. Here’s what Tasters are saying about this recipe.

“What an easy throw-together meal! 

I found the sauce just sweet enough to balance the spices and pepper in the meatballs. I also chose to serve this with pita and hummus, as you suggested. What a yummy lunch my husband and I had. I highly recommend it!”

–Macie S., Independent Recipe Tester

“10/10 would eat again.

And I speak not just for myself but my entire family as well. The feta cheese really popped beautifully against the shawarma spice. The meatballs were warm, savoury, and super moist. The star of the show was the harissa maple sauce. It had a delicious contrast of sweet and spice that complimented the meatballs perfectly. I would encourage readers to make the sauce, it really ties everything together.”

–Katie S., Independent Recipe Tester & Owner of Caked by Katie

“Wow. So good.

So much flavor in the meatballs and it complemented the maple harissa sauce so well. We ate it over roasted red pepper hummus on a warm pita and added more feta and parsley on top. Even my toddler devoured it! I made everything as directed. However, I like a little brown on top of my meatballs, so I broiled it for a few minutes at the end. This was very easy to make and is officially a part of our dinner rotation.”

–Rad S., Independent Recipe Tester

To join my recipe-testing program, sign up here.

Baked Beef and Feta Meatballs

These baked beef and feta meatballs are salty, savory, and easy to prepare, perfect for a quick weeknight dinner. Paired with a sweet and spicy harissa-maple sauce, they are great on pita or salad.

5 from 3 votes

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Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Inactive time: 20 minutes minutes

Servings: 20 meatballs

Calories: 101kcal

Equipment

• Baking sheet
• Mixing Bowls
• Whisk

Ingredients

• 2 tablespoons oregano (loosely packed; minced, or use 2 teaspoons dried oregano)
• 2 tablespoons parsley (loosely packed; minced, or use 2 teaspoons dried parsley)
• 1 egg
• 2 tablespoons Greek yogurt
• ½ cup crumbled feta cheese
• ½ cup panko
• 2 teaspoons shawarma spice blend (see Note 1)
• Pinch Aleppo pepper (or crushed red pepper to taste)
• 1 pound 90/10 ground beef (see Note 2)
• 1 teaspoon salt
• ½ teaspoon black pepper
• Neutral oil (for greasing)

Harissa-maple sauce (optional):

• ¼ cup harissa paste
• ¼ cup maple syrup
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• Salt to taste

For serving:

• Hummus
• 4 pitas (lightly toasted)
• Pinch of oregano (minced)
• Pinch of parsley (minced)

Instructions

Soak the panko:

• Lightly grease a baking sheet with neutral oil and set aside. Preheat the oven to 400ºF.
• Combine the oregano, parsley, egg, Greek yogurt, and feta in a bowl. Whisk to form a chunky paste. Add the panko, shawarma spice blend, and Aleppo pepper. Stir to combine and set aside for 10 minutes.

Make the meatball mixture:

• Add the ground beef, salt, and black pepper. Mix well with your hands, breaking up any large pieces of feta as you do so.

Form the meatballs:

• Roll the mixture into 1-inch meatballs. Transfer them to the prepared baking sheet.

Bake the meatballs:

• Transfer the baking sheet to the oven for 18 to 20 minutes, flipping the meatballs midway through cooking until they reach 160ºF.

Make the harissa-maple sauce (optional):

• Combine the harissa paste, maple syrup, extra virgin olive oil, and lemon juice in a bowl. Whisk until smooth. Taste and add a pinch of salt to taste. Set aside.

To serve:

• Transfer the meatballs to a large serving platter and finish with a pinch of minced oregano and parsley. Spoon hummus onto warm pitas and pile the meatballs on top. Finish with a drizzle of harissa-maple sauce. Enjoy!

Notes

Note 1: If you don’t have the shawarma spice blend, use the following:

• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ½ teaspoon paprika
• ¼ teaspoon turmeric powder

For a more robust flavor, you can add a pinch of ground coriander, allspice, and cardamom if you have them.

Note 2: I recommend leaner beef with a 90/10 fat ratio, but you can make these with 80/20 or 85/15; I found the fattier beef to be a bit unctuous with the feta.

Nutrition

Calories: 101kcal | Carbohydrates: 9g | Protein: 7g | Fat: 4g | Sodium: 267mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg

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