Nai, Baked Greek Meatballs!



From May 2004 issue of Prevention magazine.


★★★★★ 2 votes

20 Min
20 Min


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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)

How to Make Nai, Baked Greek Meatballs!


  • 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.

Printable Recipe Card

About Nai, Baked Greek Meatballs!

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

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