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Greek Meatball & Veggie Skillet

Greek Meatball & Veggie Skillet is a hearty but healthy skillet filled with lean ground beef and spinach meatballs and roasted veggies, topped with feta for a delicious and wholesome dinner recipe the whole family will love!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Entree
Servings: 4
Calories: 355kcal
Author: Danielle Green


  • 1 small onion finely diced
  • 2 cups fresh spinach
  • 1 tsp garlic
  • 1 lb 96% lean ground beef
  • 1 egg
  • 1/3 c. panko bread crumbs
  • 1 lemon juiced
  • 1 Tbsp oregano
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1 c. feta
  • 1 zucchini chopped
  • 1 yellow squash chopped
  • 1 1/2 c. cherry tomatoes halved


  • Preheat the oven to 350°.
  • Spray a large ovenproof skillet with non-stick spray and over medium-high heat, cook onion until translucent. Add the spinach and garlic and cook for an additional minute or until the spinach is all wilted.
  • Dump the mixture into a large bowl and add the ground beef, egg, bread crumbs, 1/2 of the lemon juice, oregano, cumin, salt and 1/2 c. feta. Combine the mixture with your hands until everything is blended, being sure to not overwork the meat. Roll the mixture into 1" meatballs.
  • Give the pan another coat of non-stick spray and add the meatballs, cooking for one minute on each side, rotating until all sides are cooked.
  • Top the meatballs with the chopped veggies and bake at 350° for 30-40 minutes or until the meatballs are no longer pink in the center. Cooking times will vary on the size of meatballs.
  • Remove the skillet from the oven and top with the remaining 1/2 c. feta and remaining lemon juice. Give a rough stir and serve immediately.
  • *Serving suggestion - Serve with a spinach salad or a side of quinoa tossed with olive oil, lemon juice, salt, pepper, tomatoes and feta.


Calories: 355kcal | Carbohydrates: 20g | Protein: 35g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 145mg | Sodium: 844mg | Fiber: 3g | Sugar: 7g