Name: Mediterranean-Stuffed Meatballs
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: 1 (3-oz.) block feta -; 2 shallots, finely chopped (about 1/2 c.) -; 1 large egg, lightly beaten -; 1 clove garlic, finely chopped -; 1/2 c. panko bread crumbs -; 2 tbsp. finely chopped fresh dill -; 1 tbsp. finely chopped fresh parsley -; 3/4 tsp. kosher salt -; 1/4 tsp. Freshly ground black pepper -; 1 lb. ground beef -; 2 tsp. extra-virgin olive oil -; 2 tbsp. extra-virgin olive oil -; 2 cloves garlic, finely chopped -; 2 (4"-long) strips lemon zest -; 1/4 tsp. dried oregano -; 1/8 tsp. crushed red pepper flakes -; 1 (28-oz.) can chopped tomatoes -; Kosher salt -; Freshly ground black pepper -; Crumbled feta, chopped fresh dill, and rice or warm pita, for serving -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Mediterranean-Stuffed Meatballs

1. 1 (3-oz.) block feta -

2. 2 shallots, finely chopped (about 1/2 c.) -

3. 1 large egg, lightly beaten -

4. 1 clove garlic, finely chopped -

5. 1/2 c. panko bread crumbs -

6. 2 tbsp. finely chopped fresh dill -

7. 1 tbsp. finely chopped fresh parsley -

8. 3/4 tsp. kosher salt -

9. 1/4 tsp. Freshly ground black pepper -

10. 1 lb. ground beef -

11. 2 tsp. extra-virgin olive oil -

12. 2 tbsp. extra-virgin olive oil -

13. 2 cloves garlic, finely chopped -

14. 2 (4"-long) strips lemon zest -

15. 1/4 tsp. dried oregano -

16. 1/8 tsp. crushed red pepper flakes -

17. 1 (28-oz.) can chopped tomatoes -

18. Kosher salt -

19. Freshly ground black pepper -

20. Crumbled feta, chopped fresh dill, and rice or warm pita, for serving -

How to cook deliciously - Mediterranean-Stuffed Meatballs

1. Stage

Place a rack in center of oven; preheat to 400°. Cut feta into 1/2" cubes.

2. Stage

In a large bowl, mix shallots, egg, garlic, panko, dill, parsley, salt, and black pepper. Add beef, then mix with your hands to combine.

3. Stage

Scoop about 2 tablespoons beef mixture into a small ball. Press 1 cube feta in the center, then tightly seal meat around cheese. Transfer to a parchment-lined baking sheet. Repeat with remaining beef mixture and cheese. Drizzle meatballs with oil, then gently toss to coat.

4. Stage

Bake meatballs until browned and cooked through, about 20 minutes.

5. Stage

In a medium pot over medium heat, heat oil. Add garlic, lemon zest, oregano, and red pepper. Cook, stirring, until fragrant, about 30 seconds. Add tomatoes and their juices, then partially cover pot. Bring to a simmer over low heat and cook, stirring occasionally, until sauce is slightly thickened, about 10 minutes; season with salt and black pepper.

6. Stage

Transfer meatballs to sauce. Reduce heat to low, then partially cover. Bring to a simmer and cook, stirring occasionally, until meatballs are warmed through, 5 to 7 minutes.

7. Stage

Discard lemon zest. Top with feta and dill. Serve with rice alongside.