Greek Meatballs with Feta & Tomato Sauce: Quick & Easy Weeknight Meal

These Greek meatballs are juicy and delicious baked in a flavorful tomato feta sauce. Perfect for a busy weeknight!

My Greek meatballs with feta and tomato sauce is a quick and easy weeknight meal. I use the same meatball recipe for every meatball dish I make because I feel like it’s perfect, exactly the way it is. The juicy beef and aromatics make for the most delicious, juicy meatballs, and I like for this dish to be extra saucy, so feel free to double the sauce recipe like I do. In fact, I recommend making a double or even triple batch of meatballs because they freeze beautifully, and you can cook them straight out of the freezer anytime. It’s such a lifesaver on those busy days!

I use the food processor to make chopping some of the meatball ingredients super quick and easy, but feel free to do it by hand if you don’t want to wash another dish. You can also take a shortcut with the sauce by using your favorite store-bought marinara sauce. It’s never as good as homemade, but either way, the meatballs flavor the sauce as it cooks to make a deep, rich tomato sauce. You’re going to love this as much as we do.

Why will I make this often?

Quick and easy

Homemade fresh herb

Juicy beef meatballs

Sweet, robust tomato sauce

Creamy, salty feta

What are the ingredients for meatballs?

Ground beef –85/15 or 90/10 will keep the meatballs juicy and the sauce.

Onion -I don’t think you can have meatballs without the savory, sharp spiciness of onions.

Garlic cloves -grated or minced to evenly distribute into the beef.

Fresh parsley -this adds so much herby freshness to the meatballs.

Panko breadcrumbs -unseasoned so we can flavor the meatballs with the best flavor. You don’t have to use panko, it’s just what I usually have on hand.

Milk -to add moisture to the meatballs and tenderize the beef.

Eggs -helps bind the meatballs together so they don’t fall apart in the sauce.

Salt & Freshly cracked black pepper -the duo that melds and enhances all the flavors of the meatball.

Crushed red pepper flakes -optional, but encouraged to add a little heat.

Dried mint -brightens the beefy meatball with fresh flavor.

What do I need for the tomato sauce?

Olive oil -your favorite oil to sauté the garlic.

Garlic cloves -grated or minced to melt into the sauce.

Can crushed tomatoes -this is an easy time-saver and there are some good quality canned tomato brands. However, feel free to crush your own fresh tomatoes.

Ground cinnamon -my kids don’t care for it in savory dishes, but add a pinch the first time you make this dish. It adds just a little bit of warmth to the dish, and honestly, my kids don’t even notice it anymore. Ha!

Sugar -I always add a little when I use canned tomatoes to balance the acidity. You could also use a little honey.

Dried oregano -adds the herbiness the sauce needs and pairs so well with the herbs in the meatballs.

What do I need for garnish?

Feta cheese chunks -I chunk large pieces off a block to keep the feta from melting into the sauce and allowing the pieces to get warm and creamy. Remember, don’t buy the pre-crumbled feta because it’s tasteless and overly salted.

Fresh parsley -finely chopped to sprinkle over top the whole dish for color and freshness.

How do I use the food processor to help make meatballs?

Place the ground beef in a large bowl. Chop the garlic in the food processor until minced. Then, add the parsley and pulse until finely chopped. Transfer the combination to the bowl with the ground beef. Add the onions to the food processor and pulse until finely chopped.

How do I make the meatballs?

Whisk the milk and egg together and then combine all the meatball ingredients in the large bowl with the beef. Knead well to combine and evenly distribute the ingredients. Then, form golf-sized meatballs. Preheat the oven to 400 °F, 200 °C.

How do I make tomato sauce?

Add the garlic and olive oil to a saucepan to warm through over medium heat until fragrant. Add the remaining ingredients and warm for 5-10 minutes. Taste and adjust the seasoning if needed.

**Time-saver Tip** Feel free to substitute store-bought pasta sauce for the homemade sauce for an easy shortcut.

How long do I bake the dish?

Transfer the sauce to a 9 x 13-inch baking pan and add the meatballs into the pan as well. Cover with foil and bake for 1 hour. Remove the foil and increase the oven’s temperature to 425 °F.

When do I add the feta?

Add the feta chunks to the baking pan, then return the pan to the oven and bake uncovered for 15 minutes.

How do I serve Greek meatballs with feta & tomato sauce?

I garnish it all with parsley and serve it with toasted bread. Dipping the bread in the sauce with a little meatball and feta on top is my favorite part. You could serve this over spaghetti or make it gluten-free by serving it over cauliflower rice. Enjoy! Kali Orexi!

Could I add more veggies to this dish?

You could sauté bell peppers or spinach with the garlic when making the sauce or add cubed potatoes to the sauce around the meatballs to cook before popping it in the oven. Let me know if you discover any other delicious combinations!

How do I freeze the meatballs to make dinner even easier?

Form the meatballs and put them on a sheet tray. Then, put the whole tray in the freezer until the meatballs are frozen. Transfer them to a freezer-safe bag or container and freeze until you’re ready to make them in this dish or any other.

What other meatball recipes can I make?

Lemony Beeftekia me Patates: Greek Lemony potatoes and meatballs

Beeftekia me Patates: Greek Roasted Potatoes with Meatballs in Tomato Sauce

Briam with Greek Meatballs: Quick & Easy Meals

KEFTEDES YOUVETSI: ONE-PAN BAKED MEATBALLS & ORZO

Youvarlakia Avgolemono: Greek Meatball Soup in Lemon Sauce

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