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Mediterranean Spinach, Sun-Dried Tomato & Goat Cheese Meatballs

These juicy Mediterranean-inspired meatballs are packed with lean beef, spinach, tangy goat cheese, briny Kalamata olives, and sweet sun-dried tomatoes. They're perfect for meal prep and pair beautifully with tzatziki, salads, wraps, or pasta.
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Ingredients Method Notes

Ingredients
  

  • 1 lb lean ground beef 90/10 or 93/7
  • 1 cup finely chopped fresh spinach
  • ¼ cup chopped sun-dried tomatoes oil-packed, drained
  • ¼ cup chopped Kalamata olives
  • 4 oz crumbled goat cheese
  • 1 large egg
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • ¼ tsp onion powder
  • ¼ tsp salt
  • ¼ tsp black pepper
  • Optional: 1 tbsp chopped fresh parsley for added freshness.

Method
 

  1. Preheat oven to 425°F. Lightly grease a baking sheet or line it with parchment paper.
  2. In a large mixing bowl, combine the ground beef, spinach, sun-dried tomatoes, olives, goat cheese, egg, garlic powder, oregano, onion powder, salt, and pepper. Mix gently until just combined. Avoid overmixing to keep the meatballs tender.
  3. Using a cookie scoop or your hands, form the mixture into approximately 2 inch meatballs.
Choose your preferred cooking method:
    Option 1
    1. Heat a large skillet over medium-high heat with a drizzle of avocado or olive oil.
    2. Sear the meatballs for 1–2 minutes per side until browned.
    3. Transfer to the prepared baking sheet.
    4. Bake for 12–15 minutes, or until the internal temperature reaches 160°F.
    Option 2
    1. Arrange meatballs on the prepared baking sheet.
    2. Bake for 20-25 minutes, or until cooked through.
    3. Broil for the final 2 minutes for a beautifully browned exterior.
    Serving Suggestions
    1. With creamy tzatziki and a Greek salad
    2. Over lemon herb rice or quinoa
    3. Stuffed into warm pita or naan
    4. On toasted hoagie rolls with mozzarella for a Mediterranean meatball sub
    5. Alongside roasted vegetables
    6. With a fresh Fattoush salad
    7. Over orzo tossed with olive oil, lemon, and herbs

    Notes

    Finely chop the spinach and olives so the meatballs hold together well.
    If using oil-packed sun-dried tomatoes, pat them dry before chopping.
    For extra browning, don't skip the final broil.