It's All Greek to Me Meatballs

READY IN: 25mins
Recipe by COOKGIRl

This is from the May 2004 issue of Prevention Magazine. I added extra feta so the initial point of reducing the fat content by using less feta cheese has been thrown out the window. The recipe calls for brown rice, an ideal way of using up leftover rice or you can use cooked orzo if you wish. Update: per the excellent advice of Chef Geist, I added 1/2 teaspoon ground cinnamon to the meat mixture. Good call, Chef Geist and thank you!

Top Review by gourmetronik

Wow, this was simple, easy, original and tasty. A relatively quick (if you have leftover rice) weeknight recipe great served with a generous greek salad. I would suggest adding cinnamon to both the lamb and the marinara sauce. It gives the dish a moussaka aura that goes very well with lamb, tomatoes and zucchini. The trick of using an ice cream spoon is both simple and genius: it leaves the hands clean, it gives the meatballs a nice flavourful olive oil dressing and gives them a rustic kind of look. Thanks for sharing!

Ingredients Nutrition


  1. *NOTE: If meat mixture does not want to bind, add a small egg or a little bit of egg substitute.
  2. Preheat oven to 450 degrees.
  3. In large bowl, combine rice, oregano, onion, garlic, cinnamon and 1/4 cup feta cheese. Stir in beef until combined. Do not overstir.
  4. In 13" x 9" greased baking dish arrange the zucchini slices in single layer. Grease a small ice cream scoop with olive oil then shape the meat mixture into sixteen 1 1/2" balls. Place the meatballs on top of zucchini and drizzle with the marinara sauce. Season with salt and pepper.
  5. Cover baking dish with foil. Bake 20 minutes or until meatballs are cooked through and no longer pink.
  6. Uncover, and top with remaining feta cheese.
  7. Let sit in oven for about 1 minute or until the feta melts.

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