{"id":7382,"date":"2023-09-19T19:14:44","date_gmt":"2023-09-20T00:14:44","guid":{"rendered":"https:\/\/www.slimmingeats.com\/blog\/?p=7382"},"modified":"2025-11-04T21:47:45","modified_gmt":"2025-11-05T02:47:45","slug":"moussaka-meatballs","status":"publish","type":"post","link":"https:\/\/www.slimmingeats.com\/blog\/moussaka-meatballs","title":{"rendered":"Greek Moussaka Meatballs"},"content":{"rendered":"\n
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Indulge in the tantalizing flavors of the Mediterranean with this delicious creation of Moussaka Meatballs - tender seasoned lamb meatballs in a rich tomato sauce topped with a light creamy Bechamel sauce. Get ready to embark on a culinary journey that will transport your taste buds straight to the sun-soaked shores of Greece!<\/p>\n\n\n\n

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The Inspiration Behind These Greek Moussaka Meatballs<\/strong><\/h2>\n\n\n\n

My family adores moussaka, but it's a bit of a production to make. On the other hand, we're crazy about meatballs. So, why not combine the two? That's how I came up with these delicious Greek Moussaka Meatballs.<\/p>\n\n\n\n

This meatball bake has all the flavours of moussaka - lamb, aubergine (eggplant), and tasty spiced tomato sauce. I've also lightened it up with my lower calorie version of bechamel sauce. <\/p>\n\n\n\n

And of course, what's Greek food without cheese? We top these meatballs with a mix of Parmesan and mozzarella, creating that irresistible, melted cheese goodness.<\/p>\n\n\n\n

In a nutshell, these meatballs are a tasty blend of classic moussaka with a modern twist. Give them a try!<\/p>\n<\/div><\/div>\n\n\n\n

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Calories in Moussaka Meatballs<\/strong><\/h2>\n\n\n\n

This delicious Moussaka Meatballs dish serves four people and has 414 calories per serving (no sides)<\/p>\n\n\n\n

If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 400+ calorie recipes<\/strong>.<\/a><\/p>\n\n\n\n

If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie intake using a reliable calorie calculator. Please note that the calorie counts provided are estimates and can vary based on specific ingredients and serving sizes. Personalizing your calculations is essential to meet your individual needs. By using a calorie calculator, you can make informed choices and stay on track with your dietary goals.<\/p>\n\n\n\n

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Ingredients for Moussaka Meatballs<\/strong><\/h2>\n\n\n\n

To prepare these Greek Moussaka Meatballs, here are some notes on the ingredients used:<\/p>\n\n\n\n

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  1. Lean Lamb Mince (Ground Lamb)<\/strong> - Opt for the leanest you can find to keep the calories low. The leanest tends to be around 10% fat and you are unlikely to find any leaner than this. If you prefer you can use 5% fat beef mince (ground beef) to bring the calories down even further. <\/li>\n\n\n\n
  2. Onion<\/strong> - I use a regular white onion, but red onion is fine too if that is all you have.<\/li>\n\n\n\n
  3. Garlic<\/strong> - fresh cloves, but lazy garlic or minced garlic can be used for convenience if you prefer.<\/li>\n\n\n\n
  4. Tomatoes <\/strong>- a mixture of passata and tinned chopped tomatoes are used in this recipe. Ensure you use a good quality brand of canned tomatoes in rich tomato sauce otherwise your sauce can be too acidic and watery. Some tomato paste (puree) is also used, this is concentrated and helps give a richness to the sauce. <\/li>\n\n\n\n
  5. Aubergine (Eggplant)<\/strong> - dice into smallish pieces to ensure they go nice and soft in the sauce. <\/li>\n\n\n\n
  6. Seasonings<\/strong> - paprika (not the smoked variety), dried oregano and ground nutmeg. <\/li>\n\n\n\n
  7. Stock<\/strong> - Chicken or lamb stock is best used here. <\/li>\n\n\n\n
  8. Red Wine Vinegar<\/strong> <\/li>\n\n\n\n
  9. Milk<\/strong> - Semi Skimmed is best for this recipe, skimmed is too high a water ratio and won't yield the same consistency in the lighter bechamel sauce.<\/li>\n\n\n\n
  10. Cornstarch (Cornflour)<\/strong> - this helps to thicken the sauce and means we don't have to use regular flour and butter to create a roux. You can also use arrowroot or tapioca starch in the same quantity as a substitute. <\/li>\n\n\n\n
  11. Cheese<\/strong> - I opt for mozzarella to achieve that delightful melted cheese texture, and Parmesan to infuse it with a deep, savory cheese flavour. Mozzarella on its own tends to have a milder taste. However, if you fancy a change, feel free to substitute Parmesan with cheddar.<\/li>\n\n\n\n
  12. Salt and Pepper<\/strong> - These basic yet essential flavour enhancers are key for elevating the taste of your dishes. No food will ever be bland when these are used to season to taste<\/li>\n\n\n\n
  13. Low Calorie Spray <\/strong>- I use an olive oil spray that does not contain emulsifiers, but any preferred low-calorie spray will work just fine.<\/li>\n<\/ol>\n\n\n\n

    Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.<\/p>\n\n\n\n

    See the recipe card for specific quantities and instructions<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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    Cooking the Meatballs to Perfection<\/strong><\/h2>\n\n\n\n

    Once you've mixed and shaped the meatball mixture, it's time to brown them before adding them to the sauce.<\/p>\n\n\n\n

    For consistent results, I prefer to lightly bake them in the oven instead of frying in a pan. This method ensures even cooking and helps the meatballs maintain their shape.<\/p>\n\n\n\n

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    Preparing the Aubergine (Eggplant) for the Sauce<\/strong><\/h2>\n\n\n\n

    Aubergine (Eggplant) can have quite a tough unpleasant skin and bitter taste if not cooked correctly. So it's important not to rush the stage of sauteeing it in the pan and simmer it in the sauce until soft and almost creamy in taste. <\/p>\n\n\n\n

    Making the Rich Tomato Sauce<\/strong><\/h2>\n\n\n\n

    After saut\u00e9ing the foundational ingredients of onion, garlic, and eggplant (aubergine), it's time to whip up that beautiful and flavourful tomato sauce. You'll need passata (sieved) tomatoes, high-quality canned chopped tomatoes in a rich tomato sauce, tomato paste (puree) and stock.<\/p>\n\n\n\n

    Once those tender lamb meatballs take a plunge into the simmering sauce, it transforms into a delightful fusion of flavours.<\/p>\n\n\n\n

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    Creating the Ligher Creamy B\u00e9chamel Sauce<\/strong><\/h2>\n\n\n\n

    To keep things calorie-conscious, we skip the traditional roux made with flour and butter when preparing the creamy b\u00e9chamel sauce. Instead, we simmer semi-skimmed milk in a small saucepan with a pinch of ground nutmeg, some salt, and pepper. We then thicken it with a slurry crafted from cornstarch (cornflour). Just as it begins to thicken, we introduce a touch of Parmesan for that incredible flavour boost.<\/p>\n\n\n\n

    Bringing It All Together<\/strong><\/h2>\n\n\n\n

    Finally, when the meatballs and sauce are ready, it's time to assemble the dish. The meatballs bathing in the rich tomato sauce are crowned with the lighter creamy b\u00e9chamel sauce, sprinkled with a blend of Parmesan and mozzarella, and then baked in the oven until it transforms into a mouthwatering golden topping.<\/p>\n<\/div><\/div>\n\n\n\n

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    Sides for Greek Moussaka Meatballs<\/strong><\/h2>\n\n\n\n

    These moussaka meatballs make a delightful pairing with various sides. For a fantastic family meal, I prefer serving them alongside crispy potato slices. To achieve this, simply slice the potatoes with a crinkle cutter, season them with a touch of paprika for extra color, and sprinkle with salt and black pepper. Give them a light coating of olive oil spray and bake them in the oven at 200\u00b0C (400\u00b0F) for 35-40 minutes until they turn a beautiful golden hue.<\/p>\n\n\n\n

    As for the vegetable side, I take a couple of courgettes (zucchini), cut them in half lengthwise, slice them, and then season with salt, pepper, and a hint of garlic powder. A quick spritz of olive oil and they're ready to roast in the same 200\u00b0C (400\u00b0F) oven for 20-25 minutes until they become tender and sport a lovely light golden colour. Time these preparations so that they cook simultaneously. I recommend getting these sides ready while you're preparing the moussaka meatballs so you can pop them back into the oven for a few minutes to warm up right before serving. <\/p>\n\n\n\n

    Some other side suggestions are:<\/p>\n\n\n\n

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    1. Mixed Salad:<\/strong> Create a refreshing salad with lettuce, cucumbers, tomatoes, red onion and maybe some olives. This is my choice for when I want to go easier on the calories.<\/li>\n\n\n\n
    2. Roasted Vegetables<\/strong>: Besides zucchini, consider roasting a mix of colourful vegetables of your choosing. <\/li>\n\n\n\n
    3. Rice Pilaf<\/strong>: Prepare a fragrant rice pilaf with toasted orzo, onions, and a blend of Mediterranean spices like cumin, coriander, and cinnamon.<\/li>\n\n\n\n
    4. Steamed, Roasted or Air Fried Asparagus or Green Beans:<\/strong> Delicious just as they are with salt and black pepper or drizzled with some balsamic glaze. <\/li>\n<\/ol>\n\n\n\n

      More Low Calorie Greek Inspired Recipes<\/strong><\/h2>\n\n\n\n

      Are you in search of more low calorie Greek inspired recipes? Look no further! Here are some great choices below:<\/p>\n\n\n\n