Baked Meatballs With Feta

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Ground beef mixed with herbs and spices make these delicious Baked Meatballs with Feta a standout dish. Simmered in homemade marinara, these cheesy meatballs are irresistible!

pasta with a fork stuck into it on a white plate.

Why This Recipe is Special

Meatballs are one of my family's favorite meals. In fact, they're so popular, my hubby came up with the concept of opening a meatball-only restaurant years ago. We talked about it forever until someone in New York City finally made it happen. Has that ever happened to you?

Baked Meatballs with Feta are simply comfort food. When you spoon these cheesy, rich meatballs on top of a plate of pasta, there are no words to describe the experience. It's like a glorious mash up of everything you love about Greek and Italian cuisine.

baked meatballs topped with feta cheese with a fork standing up in them.

Basic Ingredients

You'll need the following ingredients to make this delicious recipe. Amounts are listed in the recipe card below.

Meatballs

  • ground beef
  • onion
  • minced garlic
  • dried oregano
  • feta cheese
  • seasoned bread crumbs
  • egg
  • salt and pepper

Marinara Sauce

  • crushed tomatoes
  • onion
  • minced garlic
  • dried oregano
  • butter
  • salt

Topping

  • shredded mozzarella
  • crumbled feta cheese
  • dried parsley
  • prepared pasta of your choice

Putting The Recipe Together

It's so easy to make Baked Meatballs with Feta. It takes a little time, but the results are worth every bite.

For the meatballs, just combine all of the ingredients together in a large bowl and scoop with a melon scooper. Use your hands to roll into loose balls. Store on a sheet pan in the refrigerator while you make the sauce.

To make the sauce, add crushed tomatoes to a large pot. Add onion, garlic, butter, salt, and oregano. Stir and simmer for 45 minutes.

Place meatballs in an oven safe dish or cast iron skillet (ad). Pour sauce over meatballs. Sprinkle mozzarella and feta cheese on top. Garnish with parsley. Bake at 350 degrees for 45 minutes until meatballs are done.

There's no need to brown the meatballs ahead of time, but you can if you like. Serve meatballs over pasta of your choice and sprinkle with extra feta cheese.

spaghetti topped with meatballs on a white plate

What type of Pasta Should I Use?

I like to experiment with different types of pasta since there are so many to choose from. For this recipe, I used bucatini pasta which is a thicker noodle with a hole in the middle.

It's rather trendy and even scarce at times, but if you find bucatini, you should definitely try this hollow pasta tube because it soaks up twice the amount of sauce as spaghetti. How can that be a bad thing? When bucatini is not an option, you can use regular spaghetti or any type of pasta you like.

Can I Substitute Cheeses?

Sure! There are lots of cheese combos that go together well, but I'm a big fan of mozzarella and feta. The smoothness of mozzarella is highlighted by the sharp, salty flavor of feta cheese. Together, they enhance the meatballs and complement the marinara sauce in this dish.

pasta with meatballs in the background.

Recipe Tips and FAQs

  • Be sure to use 85% ground beef and nothing leaner. The fat in the meatballs keeps them from drying out.
  • Use only 1 egg in this recipe to prevent the meatballs from disintegrating in the sauce.
  • Use a scooper to dish out the meat mixture, but use your hands to roll them into loose balls. Grease your hands with oil to keep the meat from sticking.
  • Arrange meatballs on a sheet pan to keep them from rolling away.

Sauce Variations

If you want to mix it up a little, change the sauce from marinara to Alfredo, or go bold with curry meatballs and serve them over rice. When switching ingredients, try Tailgate Meatballs for a completely different taste.

fork stuck into a plate of pasta with meatballs on top

How to Freeze Meatballs for Later

To freeze meatballs for later, simply arrange them on a sheet pan and place in the freezer until frozen through. Next, transfer meatballs to a freezer bag or airtight container for 2 months.

When it's time to eat, simply put the frozen meatballs in an oven safe dish, and allow time for defrosting. Once defrosted, cover with sauce and toppings, then cook as directed in the recipe.

More Pasta Dishes to Love

If you love pasta as much as I do, try my other yummy recipes...

fork stuck into a plate of pasta with meatballs on top

Baked Meatballs with Feta

Ground beef mixed with herbs and spices make these delicious Baked Meatballs with Feta a standout dish. Simmered in homemade marinara, these cheesy meatballs are irresistible! 
5 from 2 votes
Print Pin Rate
Course: Pasta
Cuisine: Greek, Italian
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 6
Calories: 551kcal

*See notes in blog post for detailed tips, photos and instructions.

Ingredients

MEATBALLS

  • 1 pound ground beef 85% lean
  • 1 cup seasoned bread crumbs
  • 1 tsp. dried oregano
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 tsp. minced garlic
  • 1 small onion finely chopped
  • ½ cup feta cheese crumbled
  • 1 egg beaten

SAUCE

  • 1 can 28 oz crushed tomatoes
  • 1 sweet onion peeled and quartered
  • 1 tsp. minced garlic
  • 1 tsp. dried oregano
  • ½ tsp. salt
  • 2 Tbsp. butter

TOPPING

  • 8 oz. mozzarella cheese shredded
  • ½ cup feta cheese crumbled
  • 1 tsp. dried parsley

Instructions

MEATBALLS

  • Combine all ingredients in a large bowl.
  • Scoop with a 1 inch melon scooper, then roll loosely with hands.
  • Place on a sheet pan and store in the fridge while making the sauce.

SAUCE

  • Add tomatoes to a large pot. Peel and quarter the onion and add to pot. 
  • Stir in minced garlic, oregano, salt and butter.
  • Simmer for 45 minutes, stirring often.

ASSEMBLY

  • Preheat oven to 350 degrees.
  • Put meatballs in an oven safe dish or cast iron skillet.
  • Pour sauce over meatballs.
  • Top with shredded mozzarella and feta cheese. Garnish with parsley.
  • Bake at 350 degrees for 45 minutes until meatballs are done and cheese is bubbly.
  • Serve meatballs over pasta and garnish with extra feta and parsley if desired.

Notes

  • Use ground beef that is 85 percent lean for best results.
  • Seasoned bread crumbs have parmesan in them. If you substitute plain bread crumbs, add grated parmesan to the recipe.

Nutrition

Calories: 551kcal | Carbohydrates: 29g | Protein: 31g | Fat: 35g | Saturated Fat: 18g | Sodium: 1457mg | Potassium: 654mg | Fiber: 4g | Sugar: 9g | Vitamin C: 12mg | Calcium: 449mg | Iron: 5mg

Nutrition info is an auto generated estimate.

Love this recipe? PIN it!Visit @quichemygrits or tag #quichemygrits!

Keep In Touch

Sharing is Caring! If you love my recipes, please SHARE with friends!

4 Comments

  1. 5 stars
    This recipe is delicious. I'm not the best cook, and this recipe was simple, yet wonderful. I will definitely be making it quite often.

Leave a Review

Your email address will not be published.

Please RATE this RECIPE: