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Greek Meatballs with Feta


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  • Makes about 40 medium to small meatballs
  • 1 cup bread crumbs
  • 1/4 cup milk-whole or 2%
  • 1/4 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, minced
  • 2 green onions, minced
  • 1 teaspoon salt
  • 2 teaspoons Greek Seasoning, Mediterranean Spice Mix or oregano
  • 1 egg, lightly beaten
  • 1 pound ground chuck
  • 2 tablespoons olive oil
  • 3/4 cup Kalamata olives, pitted and halved
  • 1 tablespoon garlic, minced
  • 1 teaspoon red pepper flakes
  • 6 cups tomatoes, quartered, or 2 cans whole tomatoes (28oz cans)



Step 1

Combine crumbs, milk, feta, parsley, scallions, salt, spice mix and egg in a mixing bowl. Stir in the chuck and mix lightly, but well. Shape the mixture into balls about 2” in diameter. Heat oil in a large sauté pan over medium high heat. Add meatballs and brown on all sides, about 5 minutes. Remove from pan and keep warm. Add olives, garlic and pepper flakes to the pan and sauté 1 minute. Stir in tomatoes and cook 10 minutes. Return meatballs to the pan, and simmer 5 minutes or until cooked through.

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