Nai, Baked Greek Meatballs!



From May 2004 issue of Prevention magazine.


★★★★★ 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)

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.

  2. Preheat 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.
  3. In 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.
  4. Cover baking dish with foil. Bake 20 minutes or until meatballs are cooked through and no longer pink.
  5. Uncover, 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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