Greek Meatballs with Feta

By debrcovey

Ingredients

• 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)

Preparation

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.