Spanakopita Meatballs With Greek Yogurt Sauce

The aroma of dill always transports me back to my yiayia’s kitchen, where she’d be meticulously rolling out phyllo dough for her famous spanakopita. The earthy spinach, salty feta, and flaky pastry were pure comfort. These Spanakopita Meatballs are a playful nod to those cherished memories, transforming the classic flavors into a fun, bite-sized appetizer perfect for sharing (or not!). They’re surprisingly easy to make, and the creamy Greek yogurt sauce is the perfect tangy counterpoint to the savory meatballs.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 6
• Dietary Type: Mediterranean

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 small red onion, finely chopped, divided
• 4 garlic cloves, chopped, divided
• 5 ounces frozen chopped spinach (defrost and squeeze out moisture)
• 3⁄4 cup crumbled feta cheese
• 1⁄2 lb ground beef
• 1⁄2 lb ground lamb
• 1 tablespoon grill seasoning (recommended: McCormick Montreal Seasoning)
• 1 egg, slightly beaten
• 1⁄4 cup Italian breadcrumbs
• 1 1⁄2 cups Greek yogurt
• 1⁄3 seedless cucumber, peeled and chopped
• 3 tablespoons fresh dill, chopped (or 3 tablespoons fresh mint, chopped)
• 1⁄2 lemon, juiced
• 1⁄2 teaspoon oregano, dried
• Salt, to taste

Equipment Needed

• Large mixing bowl
• Nonstick cookie sheet
• Food processor
• Serving bowl

Instructions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. In a large mixing bowl, combine 3 chopped garlic cloves and all of the finely chopped red onion except for 2 tablespoons, which you will reserve for the yogurt sauce. Set aside the remaining 1 chopped garlic clove for the sauce as well.
3. Thoroughly squeeze the defrosted chopped spinach to remove as much moisture as possible. This is crucial for preventing soggy meatballs. Separate the spinach as you add it to the bowl with the garlic and onion.
4. Add the crumbled feta cheese, slightly beaten egg, Italian breadcrumbs, ground beef, ground lamb, and grill seasoning to the bowl.
5. Using your hands or a sturdy spoon, mix all the ingredients together until well combined. Be careful not to overmix, as this can make the meatballs tough.
6. Form the meat mixture into approximately 1 1/2-inch, bite-sized meatballs.
7. Place the formed meatballs on a nonstick cookie sheet, ensuring they are spaced evenly.
8. Bake the meatballs at 375 degrees F (190 degrees C) for 20 minutes, or until they are cooked through and the internal temperature reaches 160 degrees F (71 degrees C).
9. While the meatballs are baking, prepare the Greek yogurt sauce. In a food processor, combine the Greek yogurt, remaining 1 chopped garlic clove, 2 tablespoons of reserved red onion, chopped cucumber, fresh dill (or fresh mint), lemon juice, dried oregano, and a pinch of salt.
10. Process the sauce until it is smooth and creamy.
11. Adjust the seasonings to taste, adding more lemon juice, dill, or salt as needed.
12. Transfer the finished sauce to a serving bowl.
13. Once the meatballs are cooked, remove them from the oven and let them cool slightly before serving.
14. Serve the Spanakopita Meatballs alongside the Greek yogurt sauce. Provide toothpicks for easy dipping.

Expert Tips & Tricks

• Moisture is the enemy: Make sure to squeeze out as much moisture as possible from the defrosted spinach. This prevents the meatballs from becoming soggy and helps them hold their shape better. I like to wrap the spinach in a clean kitchen towel and wring it out over the sink.
• Don’t overmix: Overmixing the meatball mixture can result in tough meatballs. Mix just until all the ingredients are combined.
• Grill seasoning magic: The grill seasoning adds a depth of flavor that complements the other Mediterranean ingredients beautifully. If you can’t find McCormick Montreal Seasoning, use a blend of salt, pepper, garlic powder, onion powder, paprika, and a pinch of red pepper flakes.
• Make-ahead marvels: These meatballs can be made ahead of time. Form the meatballs and place them on the baking sheet, then cover and refrigerate for up to 24 hours. Bake as directed when ready to serve. The sauce can also be made a day ahead and stored in the refrigerator.
• Browning boost: For extra flavor and visual appeal, you can quickly sear the meatballs in a hot skillet with a little olive oil before baking. This will give them a nice crust.

Serving & Storage Suggestions

Serve these Spanakopita Meatballs warm as an appetizer or a light meal. They are delicious served with the Greek yogurt sauce for dipping. A sprinkle of fresh dill or a drizzle of extra virgin olive oil adds a nice finishing touch.

• Room Temperature: Do not leave the meatballs at room temperature for more than 2 hours.
• Refrigeration: Store leftover meatballs in an airtight container in the refrigerator for up to 3-4 days. The sauce should also be refrigerated in a separate container.
• Freezing: Meatballs can be frozen for up to 2-3 months. Allow them to cool completely before transferring them to a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating. The yogurt sauce does not freeze well.
• Reheating: Reheat the meatballs in the oven at 350 degrees F (175 degrees C) until warmed through, or microwave them in short intervals.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	385 kcal	19%
Total Fat	25 g	38%
Saturated Fat	12 g	60%
Cholesterol	115 mg	38%
Sodium	450 mg	19%
Total Carbohydrate	10 g	3%
Dietary Fiber	2 g	8%
Sugars	4 g
Protein	25 g	50%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Ground Chicken or Turkey: Substitute ground chicken or ground turkey for the beef and lamb for a lighter option.
• Gluten-Free: Use gluten-free breadcrumbs to make this recipe gluten-free.
• Vegetarian Option: Replace the meat with finely chopped mushrooms and walnuts for a vegetarian version. Adjust the seasonings accordingly.
• Spice it Up: Add a pinch of red pepper flakes to the meatball mixture for a little heat.
• Herb Variations: Experiment with different fresh herbs in the sauce, such as parsley, chives, or mint.

FAQs (Frequently Asked Questions)

Q: Can I use dried dill instead of fresh dill in the sauce?
A: While fresh dill is preferred for its vibrant flavor, you can use dried dill in a pinch. Use about 1 tablespoon of dried dill for every 3 tablespoons of fresh dill.

Q: What can I do if my meatballs are falling apart?
A: If your meatballs are falling apart, it could be due to too much moisture or not enough binder. Make sure you squeeze out the spinach thoroughly and add a little more breadcrumbs to the mixture.

Q: Can I grill these meatballs instead of baking them?
A: Yes, you can grill these meatballs. Preheat your grill to medium heat and grill the meatballs for about 15-20 minutes, turning occasionally, until they are cooked through.

Q: Is it necessary to use both ground beef and ground lamb?
A: No, you can use just one type of ground meat if you prefer. However, the combination of beef and lamb adds a unique depth of flavor.

Q: Can I make the sauce ahead of time?
A: Yes, the Greek yogurt sauce can be made a day ahead and stored in the refrigerator. The flavors will meld together even more, making it even more delicious!

Final Thoughts

I encourage you to try these Spanakopita Meatballs with Greek Yogurt Sauce. They are a delightful twist on a classic dish, perfect for parties, potlucks, or a satisfying snack. Don’t be afraid to experiment with the seasonings and herbs to create your own unique flavor profile. And most importantly, have fun in the kitchen! I’d love to hear your feedback and see your creations. Kali Orexi! (Bon appétit!)