SERVES: 4-6
Ingredients
MEATBALLS
1 (3-oz.) block feta
2 shallots, finely chopped (about ½ c.)
1 large egg, lightly beaten
1 clove garlic, finely chopped
½ c. panko bread crumbs
2 tbsp. finely chopped fresh dill
1 tbsp. finely chopped fresh parsley
Kosher salt
Freshly ground black pepper
1 lb. ground beef
2 tsp. extra-virgin olive oil
TOMATO SAUCE & ASSEMBLY
2 tbsp. extra-virgin olive oil
2 cloves garlic, finely chopped
2 (4″-long) strips lemon zest
¼ tsp. dried oregano
¾ tsp. crushed red pepper flakes
1 (28-oz.) can chopped tomatoes
Kosher salt
Freshly ground black pepper
Crumbled feta and chopped fresh dill, for serving
Directions
-
MEATBALLS
- Place a rack in center of oven; preheat to 400°. Cut feta into 1/2″ cubes.
- In a large bowl, mix shallots, egg, garlic, panko, dill, parsley, salt, and black pepper. Add beef, then mix with your hands to combine.
- Scoop about 2 tablespoons beef mixture into a small ball. Press 1 cube feta in the center, then tightly seal meat around cheese. Transfer to a parchment-lined baking sheet. Repeat with remaining beef mixture and cheese. Drizzle meatballs with oil, then gently toss to coat.
- Bake meatballs until browned and cooked through, about 20 minutes.
-
TOMATO SAUCE & ASSEMBLY
- In a medium pot over medium heat, heat oil. Add garlic, lemon zest, oregano, and red pepper. Cook, stirring, until fragrant, about 30 seconds. Add tomatoes and their juices, then partially cover pot. Bring to a simmer over low heat and cook, stirring occasionally, until sauce is slightly thickened, about 10 minutes; season with salt and black pepper.
- Transfer meatballs to sauce. Reduce heat to low, then partially cover. Bring to a simmer and cook, stirring occasionally, until meatballs are warmed through, 5 to 7 minutes.
- Discard lemon zest. Top with feta and dill. Serve with rice alongside.
https://www.delish.com/cooking/recipe-ideas/a45460245/mediterranean-stuffed-meatballs-recipe/