Feta-Stuffed Ground Beef Meatballs

These are baked meatballs with a cheese pocket hidden inside—the feta stays soft and briny while the beef browns in the oven.

They’re high protein, freezer-friendly, and work for meal prep because they reheat cleanly without drying out.

You flatten the meat mixture, press a feta chunk into the center, then seal it back up into a ball before baking.

Why You’ll Love It

• Feta melts into a creamy filling that contrasts with the seasoned beef exterior.
• Bake all 24 in one batch on a sheet pan—no oil splattering on the stovetop.
• Freezes raw or cooked, lasts up to 3 months in the freezer.
• High protein per meatball, low carb, fits into meal prep containers.
• Done in 20 minutes start to finish.
• Works equally well plain, in marinara, with tzatziki, or over rice.

Ingredients

For the Meatballs

2 pounds ground beef (80/20 blend, not too lean)

1 cup breadcrumbs (panko or regular)

1/3 cup whole milk

1 large egg

1/2 red onion, finely minced

4 cloves garlic, minced

2 teaspoons dried oregano

1 teaspoon cumin

3/4 teaspoon salt

1/4 teaspoon black pepper

8 ounces feta cheese, cut into 24 cubes (about 1/2-inch each)

For Serving (Optional)

2 cups marinara sauce (store-bought is fine)

Fresh mint or parsley for garnish

Steps

1. Prep the oven and cheese. Heat to 400°F and line a sheet pan with foil or parchment.

Cut feta into 24 roughly equal cubes—they don’t need to be perfect, just roughly thumb-sized.

2. Combine the meat mixture. Soak breadcrumbs in milk for 1 minute, then add to a large bowl with beef, egg, onion, garlic, oregano, cumin, salt, and pepper.

Mix gently with your hands until just combined—don’t overwork it or the meatballs will toughen.

3. Form the meatballs. Grab about 2 tablespoons of meat mixture, flatten it into a disk in your palm, place one feta cube in the center, then fold the edges up and around the cheese to fully seal it.

Roll gently between your palms to form a ball.

Repeat until you have 24 meatballs.

4. Bake. Place meatballs on the prepared sheet pan, spacing them about 1 inch apart.

Bake at 400°F for 18-20 minutes, until the external meat is browned and an instant-read thermometer reads 160°F at the center.

Don’t turn them over halfway—baking on one side is fine.

5. Finish and serve. If using sauce, warm it in a pot and toss the meatballs in, or serve sauce alongside.

Garnish with mint or parsley and serve hot.

Helpful Tips & Substitutions

Feta size matters: If your feta pieces are too large, they won’t cook through by the time the beef reaches 160°F; too small and they’ll completely disappear into the meat.

80/20 beef, not leaner: Leaner ground beef makes denser, drier meatballs because there’s less fat to keep them tender.

Don’t skip the milk soak: Wet breadcrumbs act like a sponge that holds onto moisture during baking, keeping the meatballs tender even after reheating.

Make ahead raw: Form the meatballs, freeze on a sheet pan, then bag them once solid (up to 3 months).

Bake from frozen—add 5 extra minutes to the baking time.

Swap the cheese filling: Use small blocks of sharp cheddar or smoked gouda instead of feta for a completely different flavor profile.

Skip the bake, pan-fry instead: Heat 2 tablespoons olive oil in a large skillet over medium-high heat, add meatballs in a single layer, and cook 10-12 minutes, rolling occasionally until browned on all sides and cooked through.

This method is faster if you’re feeding a crowd today (no preheating needed) versus meal prepping for later.

Serving Ideas

Toss hot meatballs in marinara and spoon over rice, pasta, or cauliflower rice.

Thread onto skewers alongside roasted red peppers and red onion for a weeknight version of souvlaki.

Place in a bowl, drizzle with tzatziki (cucumber yogurt sauce), and serve as part of a Mediterranean spread with hummus, olives, and warm pita.

Serve cold in a salad with cucumber, cherry tomatoes, red onion, and a lemon vinaigrette.

For cast iron skillets and sheet pan liners, having the right equipment makes prep and cleanup faster.

Make-Ahead & Storage

Raw meatballs: Form and freeze on a sheet pan until solid, then transfer to a freezer bag.

They’ll keep for up to 3 months; bake from frozen by adding 5 minutes to the cooking time.

Cooked meatballs: Cool completely, then store in an airtight container in the fridge for up to 4 days.

Reheat gently in a 300°F oven for 10 minutes, or warm them in sauce on the stovetop over low heat.

With sauce: Store cooked meatballs and sauce together in a container for up to 4 days, or freeze for up to 3 months.

The sauce insulates them and keeps them moist during reheating.

What degrades: The feta filling won’t dry out, but the breadcrumb binder does get denser after several days.

They’re best eaten within 2-3 days of cooking.

Baked meatballs are one of the most forgiving make-ahead proteins—the feta pocket keeps the meat tender even when reheated multiple times. Scale the recipe up to 3 pounds of beef and make 36 meatballs in one session, then freeze them in portions based on how you’ll eat them. They’re reliable for quick weeknight dinners or last-minute protein additions to grain bowls.