Nai, Baked Greek Meatballs!



From May 2004 issue of Prevention magazine.

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★★★★★ 2 votes
20 Min
20 Min


2 c
leftover cooked rice (brown, basmati, even orzo or pastina will work as a substitute)
1/2 Tbsp
fresh greek oregano, finely minced or 3/4 teaspoon dried greek oregano
1/4 c
red or yellow onion, finely minced
1/4 tsp
ground cinnamon
1/2 c
feta cheese or myzithra, crumbled/grated
1 lb
ground beef or ground lamb (or a combination of both)
1 small
egg (read my *note below)
2 medium
zucchini or similar vegetable (about 1 1/2 cups)
1 c
basic tomato sauce (marinara sauce, for example)


1*NOTE: If meat mixture does not want to bind, add a small beaten egg to the mix.


2Preheat oven to 450 degrees.

In large bowl, combine leftover rice/pasta, oregano, onion, garlic, cinnamon and *1/4 cup* feta or myzithra cheese. Add the beef/lamb just until combined.

3In 13" x 9" greased baking dish arrange the zucchini slices in single layer. Grease a small cookie dough 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 tomato/marinara sauce. Season with salt and pepper.

4Cover baking dish with foil. Bake 20 minutes or until meatballs are cooked through and no longer pink.

5Uncover, and top with remaining feta or myzithra cheese. Let sit in oven for about 1 minute or until the cheese has melted.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: Greek