Feta Meatballs

Fed up of feta ending up in the garbage?

It’s watery, it’s fragile, and it’s so difficult to store, which is why more often than not, it ends up in the trash. But its distinct salty taste and crumbly texture can add a delicious kick to your dishes. Try out these feta cheese meatballs for a plain dish made tasty.

Store uncooked meatballs in the fridge, out of contact with other foods. Serve with pasta, or on their own or as a side, and see how you can turn an everyday dish into a way of respecting food.

Add to cookbook
25 Min.
Medium
Leftovers

Ingredients

Serves 8
450g ground beef
450g ground pork
30g seasoned breadcrumbs
1 clove garlic, minced
1 tbsp Onion powder or 1 pack of onion soup mix
1 egg
1 tbsp Mixed herbs or Italian seasoning
130g feta cheese, crumbled
Ground black pepper
For a vegetarian substitute
450g black beans, drained (Subsitute for ground beef)
300g brown rice (Subsititute for ground pork)

Method

Preheat the oven to 220°C. Crumble the feta cheese.

Prepare your ingredients.

Mix the ground meat, breadcrumbs, garlic, onion powder/soup mix, egg, pepper and herbs/seasoning into a bowl.

Mix well.

Take a spoonful of feta cheese and use the meat mixture to form a bowl around it.

Bake for 10 minutes then turn, and cook for another 10-20 minutes until they are golden brown and fully cooked through. They should be around 70° in the centre. Take out of the oven and cover lightly with aluminium foil for 3-5 minutes.

We’re using cookies and third-party cookies to provide you with the best possible service. By continuing to use this website, you consent with our privacy statement.