Greek Meatballs

By Rachel Cooks

Ingredients

1 pound lean ground beef ((see note))
1 cup (firmly packed) fresh baby spinach, finely minced
½ cup panko bread crumbs
1 large egg
â…" cup crumbled feta cheese
2 tablespoons finely diced red onion
1 clove garlic, minced or pressed
1 teaspoon dried oregano
½ teaspoon dried parsley
¼ teaspoon dried dill weed
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
tzatziki, for serving ((see note))

Prep Time15mins
Cook Time20mins
Servings4

Instructions

Preheat oven to 425ºF. Line a rimmed baking sheet with parchment paper for easy clean up.

In a large mixing bowl, combine ground meat, minced spinach, panko, eggs, feta cheese, red onion, garlic, oregano, parsley, dill, black pepper, and salt. Mix gently until just combined; avoid overmixing to keep the meatballs tender.

Use a small scoop (I use a size 40 scoop, which is just under 2 tablespoons) to form balls from the meat mixture. You can roll them in your hands for a tighter, more uniform meatball if desired.

Place meatballs in prepared pan, close together but not touching.

Bake for 15 to 18 minutes, until the internal temperature reaches at least 165°F and the tops are browned.