• Margaret Pahos

FETA STUFFED MEATBALLS


This is one of those recipes that can be used for several occasions whether it be for a family dinner or cooked as finger food for a party or best of all packed into lunch boxes for work or school. My family love a good meatball so I always have these ready in the freezer for those busy week nights. They are light and fluffy because they are packed with fresh tomatoes, onion and parsley. The idea to add the feta ‘surprise’ was picked up in Greece when my husband ordered a beef patty and it had crumbled pieces of feta through it. I thought it was a fabulous idea and hence the Feta Stuffed Meatball was created. Now you can eat these as they are or why not make them a meal and pop them into a home made tomato and basil sauce and served with some crusty bread! The options are endless! Enjoy x

Preparation: 40 minutes

Cooking: 20 minutes

Serves: 6

1kg beef mince (Vegan option use Vege Mince)

1 large onion finely diced

2 tomatoes, peeled, seeds removed, finely diced

1 cup parsley, finely chopped

3 garlic cloves, crushed

1/2 cup breadcrumbs

1 tsp dried thyme

1 tsp dried oregano

1 egg whisked or egg substitute

1 tsp white wine vinegar

2 tbs water

sea salt, ground pepper

200g of feta diced 18 x 2cm cubed pieces (Vegan option use Vegan Feta)

  1. Using your hands, combine all ingredients (except the feta) and place in fridge for 15 minutes to set.

  2. Preheat oven at 200C fan forced.

  3. Take meatball mixture and form into 18 meatballs (approx 6cm in diameter).

  4. With each ball that you make, slightly flatten it and place a piece of feta in the centre then cover with the mixture , enclosing the filling.

  5. Place meatball on a tray lined with baking paper. Generously spray each meatball with extra virgin olive oil spray and bake in a preheated oven for 15-20 minutes.

  6. Serve as an appetiser or as part of a main meal with a side salad and baked potatoes.

#meatballs #feta #dinner #glutenfree #greekfood

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