Gluten-Free Baked Greek Meatballs
Herb-packed ground beef meatballs bound with tangy feta and finished with red wine vinegar, then baked until golden. The feta stays creamy inside while the exterior browns deeply. Serve with tzatziki for a Mediterranean appetizer, weeknight dinner, or party platter. This version uses a food processor for fine onion texture and relies on hand-mixing to keep the meat tender, avoiding overworking.
Ingredients
- 1 pound lean ground beef
- ½ small onion, chopped
- ½ cup feta cheese, very finely crumbled
- 2 tsp garlic, minced
- 1 large egg
- 1 T extra virgin olive oil
- 4 tsp red wine vinegar
- 1 T dried Greek oregano
- 1 tsp Greek seasoning(optional)dried oregano plus garlic powder1:1simple
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- ¼ tsp salt(optional)
- ¼ tsp fresh ground black pepper
Instructions
- 1
Preheat oven to 400F/400°F.
- 2
Spray glass baking dish with olive oil or non-stick spray.
- 3
Finely chop onion in food processor and drain excess liquid if needed.
- 4
Crumble feta with fork until finely broken down.
- 5
Combine ground beef, onion, feta, garlic, egg, olive oil, vinegar, oregano, Greek seasoning, salt, and pepper in bowl using clean hands until just mixed.
- 6
Scoop 1 tablespoon portions and roll into balls; arrange in rows in prepared dish.
- 7
Bake 15 minutes until liquid appears.
- 8
Turn meatballs and bake 10 minutes more.
- 9
Turn again and bake 5-10 minutes until well-browned and cooked through.
Tips
Use a food processor for onion to ensure fine texture, then drain liquid to prevent soggy meatballs and excess moisture in the baking dish during cooking.
Check internal doneness at second turn: slice one meatball to verify no pink remains, adjusting final bake time accordingly.
Scoop rendered liquid from dish after first 15 minutes to reduce oiliness and prevent steaming, though some moisture aids browning.
Good to Know
Refrigerate cooled meatballs in airtight container up to 3 days. Store sauce separately.
Prepare unbaked meatballs, refrigerate on parchment-lined tray up to 8 hours, or freeze up to 1 month. Bake from cold, adding 5-10 minutes to final time.
Serve warm with tzatziki sauce for dipping. Pair with Greek salad, crusty bread, or rice pilaf. Works as appetizer, main course, or party food.
Common Mistakes
Overmix meat mixture to avoid dense, tough meatballs; combine only until ingredients bind.
Skip draining onion liquid to avoid soggy mixture and excess moisture in dish.
Crowd baking dish to prevent even browning; arrange in single layer with space between meatballs.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
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FAQ
Can I freeze unbaked meatballs?
Yes. Form balls, freeze on tray until solid, then transfer to freezer bag up to 1 month. Bake from frozen, adding 5-10 minutes to cook time and checking doneness before removing.
What if my meatballs fall apart?
Egg and feta bind the mixture; ensure both are fully incorporated. If too wet, add 2-3 tablespoons panko breadcrumbs. Chill formed meatballs 30 minutes before baking for stability.
How long do cooked meatballs keep?
Refrigerate in airtight container 3 days. Reheat in 325F oven 10-15 minutes until warmed through. Freeze cooked meatballs up to 2 months; thaw overnight and reheat as above.