Greek Meatballs with Feta

Greek Meatballs with Feta
Greek Meatballs with Feta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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)

Directions

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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