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- 1 lb ground beef (or lamb for a more traditional flavor) - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, finely chopped The main ingredients create a strong base for these meatballs. Ground beef gives a rich taste. Lamb adds a nice twist if you want more flavor. Breadcrumbs help bind the mixture. Parmesan adds a salty depth. Feta cheese gives a creamy surprise in each bite. Fresh parsley brightens the dish with color and flavor. - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon ground cumin - 1/4 teaspoon red pepper flakes (optional for heat) - Salt and black pepper to taste The seasonings make these meatballs truly pop. Garlic adds a warm, aromatic touch. Oregano and cumin bring an earthy note. Red pepper flakes can give a kick if you like heat. Don’t forget the salt and black pepper; they balance all the flavors. - 1/4 cup olive oil (for frying) Olive oil is key for frying the meatballs. It helps them brown nicely and adds healthy fats. Make sure to use enough oil so they do not stick. Salt and black pepper are also important for seasoning the meatballs during cooking. For the full recipe, refer to the instructions above. 1. Start by mixing the ingredients. In a large bowl, combine: - 1 lb ground beef (or lamb for a richer taste) - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon ground cumin - 1/4 teaspoon red pepper flakes (if you like heat) - Salt and black pepper to taste Mix everything well until it blends smoothly. 2. Next, it’s time to incorporate feta and parsley. Gently fold in: - 1/2 cup crumbled feta cheese - 1/4 cup finely chopped fresh parsley Make sure the feta and parsley are evenly mixed in. This adds a burst of flavor. 1. Preheat your skillet. Set it over medium heat and add: - 1/4 cup olive oil Let the oil heat up to get a nice sear on the meatballs. 2. Now, form and fry the meatballs. With wet hands, shape the meat mixture into balls, about the size of golf balls. Place them in the hot skillet, making sure they have space. Cook the meatballs for about 5-6 minutes. Turn them occasionally until all sides are golden brown. 1. Cover and simmer the meatballs. After browning, reduce the heat to low. Cover the skillet and let them simmer for another 10-12 minutes. This allows them to cook through while keeping them juicy. 2. Ensure they reach the correct temperature. Use a meat thermometer to check. The internal temperature should be 160°F for safe eating. Enjoy the flavor-packed delight of feta stuffed Greek meatballs, following the Full Recipe for a delicious meal! Mixing the meat is key. Use your hands to combine the ingredients. Be gentle so the meat stays tender. Overworking it makes the meat tough. Here’s a simple trick: wet your hands before forming meatballs. This helps shape them without sticking. Want to amp up the taste? Add more herbs like thyme or basil. A pinch of cinnamon can also bring warmth. You can try various spices to find your favorite blend. For dips or sauces, tzatziki is a classic choice. Hummus or a spicy tomato sauce works well too. You can cook these meatballs in a skillet or bake them. Skillet cooking gives a nice brown crust. Heat your oil well before adding meatballs. This helps them brown evenly. If you bake them, use a hot oven for good results. Rotate the tray halfway through cooking for even browning. {{image_2}} You can swap ground beef for ground turkey or chicken. This change offers a lighter option without losing flavor. If you want to go plant-based, use lentils or chickpeas instead of meat. Both options provide great taste while keeping it healthy. While feta cheese shines in this recipe, you can try other cheeses too. Goat cheese adds a tangy twist, while mozzarella offers a milder flavor. Different types of feta, like herbed or aged, can change the taste profile. Experimenting with these cheeses keeps the dish exciting! Feta stuffed Greek meatballs pair well with many sides. A fresh Greek salad brings crunch and color. You can also serve them with rice for a hearty meal. For a fun twist, make wraps or pitas filled with meatballs. Add tzatziki sauce for that extra zing. These variations make your meal feel new every time! To store cooked feta stuffed Greek meatballs, let them cool first. Then, place them in an airtight container. This helps keep them fresh. They can last in the fridge for up to three days. When you want to eat them again, just take them out and enjoy! For freezing, you have two choices: uncooked or cooked meatballs. If you freeze uncooked meatballs, place them on a tray and freeze until solid. Then transfer them to a freezer bag. This way, they won’t stick together. Cooked meatballs can also be frozen. Just let them cool and store them in a container. You can keep both types in the freezer for about three months. When you’re ready to eat, thaw them in the fridge overnight for best results. To reheat meatballs evenly, you can use the oven or a skillet. If using the oven, set it to 350°F. Place meatballs on a baking sheet and heat for about 15 minutes. If you prefer the skillet, add a little olive oil and heat them on medium. This keeps them moist and tasty. Always check that they are warm all the way through before serving. You can pair these meatballs with many sides. Here are some great options: - Greek salad with cucumbers and tomatoes - Tzatziki sauce for dipping - Warm pita bread for a fun wrap - Roasted vegetables for a healthy touch - Rice pilaf for a filling side These sides will bring out the rich flavors of the meatballs. Yes, you can prepare these meatballs ahead of time! Here’s how: - Mix all the ingredients as listed in the Full Recipe. - Form the meatballs but do not cook them yet. - Place the raw meatballs on a tray and freeze them for about two hours. - Once they are firm, transfer them to a freezer bag. - When ready to cook, thaw in the fridge overnight and fry as normal. This saves time and makes meal prep easy. To check if the meatballs are done, use a meat thermometer. The internal temperature should reach 160°F. Here are more tips: - Cut one meatball in half; there should be no pink inside. - The juices should run clear when you cut into them. - If you prefer, you can cook them longer at lower heat to ensure they are fully done without burning. These steps help you serve safe and tasty meatballs. Yes, you can make these meatballs gluten-free. Here’s how: - Use gluten-free breadcrumbs instead of regular ones. - Crushed gluten-free crackers can also work well. - For a grain-free option, use ground oats or almond flour. These swaps will keep the meatballs delicious and safe for gluten-free diets. These Feta Stuffed Greek Meatballs are simple and delicious. You learned about key ingredients, seasonings, and cooking methods. We discussed options for variations and tips for storage. Being flexible with ingredients can make this dish your own. Remember, tracking cooking time is key for tasty meatballs. Use the tips shared to enhance flavor and texture. Enjoy your meatballs with great side dishes or sauces!

Feta Stuffed Greek Meatballs

Discover the delightful flavors of Feta Stuffed Greek Meatballs with this easy recipe! Made with ground beef or lamb, breadcrumbs, and crumbled feta, these meatballs are packed with Mediterranean taste. Perfect for dinner or entertaining, they pair beautifully with tzatziki and pita. Get ready to impress your family and friends with a dish that's as fun to make as it is to eat. Click through to explore this mouthwatering recipe and elevate your meal tonight!
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Ingredients
  

1 lb ground beef (or lamb for a more traditional flavor)

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon ground cumin

1/4 teaspoon red pepper flakes (optional for heat)

Salt and black pepper to taste

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, finely chopped

1/4 cup olive oil (for frying)

Instructions
 

In a mixing bowl, combine ground beef, breadcrumbs, grated Parmesan, egg, minced garlic, oregano, cumin, red pepper flakes, salt, and black pepper. Mix until well combined.

    Gently fold in the crumbled feta cheese and chopped parsley, ensuring it is evenly distributed throughout the meat mixture.

      Preheat a large skillet over medium heat and add the olive oil.

        With wet hands, form the meat mixture into golf ball-sized meatballs (about 1.5 inches in diameter).

          Once the oil is hot, place the meatballs in the skillet, ensuring they have enough space to brown evenly. Cook for about 5-6 minutes, turning occasionally, until all sides are golden brown.

            Reduce the heat to low, cover the skillet, and let the meatballs cook through for another 10-12 minutes, or until they are cooked through (internal temperature should reach 160°F).

              Remove the meatballs from the skillet and let them rest for a few minutes before serving.

                Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings

                  - Presentation Tips: Serve the meatballs on a platter drizzled with a little olive oil and sprinkled with extra parsley. Pair with tzatziki sauce and warm pita bread for an authentic Greek experience!