Greek Stuffed Meatballs
Jonathan Boulton
These feta-stuffed bites will change the way you think about meatballs forever.
Yields:
4
4
Prep Time:
0
hours
25
mins
Total Time:
0
hours
50
mins
Ingredients
For the meatballs
6 oz.
block feta
block feta
1 lb.
ground beef
ground beef
1/2
red onion, finely chopped
red onion, finely chopped
1/2 c.
panko bread crumbs
panko bread crumbs
1
large egg, lightly beaten
large egg, lightly beaten
1
clove garlic, minced
clove garlic, minced
1 tbsp.
Chopped fresh dill
Chopped fresh dill
1 tbsp.
chopped fresh parsley
chopped fresh parsley
1/2 tsp.
ground coriander
ground coriander
kosher salt
Freshly ground black pepper
For the sauce
1/3 c.
Greek yogurt
Greek yogurt
1 tbsp.
lemon juice
lemon juice
Pinch crushed red pepper flakes
1 tbsp.
Chopped fresh dill
Chopped fresh dill
Directions
- Preheat oven to 400°. Cut feta into small 1/2” cubes and set aside.
- In a large bowl, combine ground beef, red onion, bread crumbs, egg, garlic, dill, parsley, and coriander and mix until evenly combined. Season with salt and pepper.
- Scoop about 2 tablespoons of the meatball mixture into a small ball and press 1 cube feta into the center, sealing meat tightly around cheese. Repeat with remaining meatball mixture and cheese.
- Place meatballs on baking sheet in a single layer. Drizzle with olive oil and toss gently until slightly coated. Bake until the meatballs are browned and cooked through, about 25 minutes.
- Meanwhile, make dip. In a small serving bowl, combine yogurt, lemon juice, red pepper flakes and dill and mix until evenly combined.
- Serve meatballs warm, with dipping sauce.