Greek Meatballs with Feta
By debrcovey
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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)
Details
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.
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