Baked Greek Meatballs Stuffed with Feta Cheese

Some background information on Baked Greek Meatballs Stuffed with Feta Cheese

While there might not be a specific historical for “Baked Greek Meatballs Stuffed with Feta Cheese,” the components of this dish are rooted in Greek culinary traditions. Greek cuisine is known for its use of fresh, local ingredients and a combination of flavors that create delicious and wholesome dishes. Let’s explore the key elements:

Greek Meatballs (Keftedes):

Keftedes are Greek meatballs, typically made with ground meat (often a mixture of beef and pork), breadcrumbs, onions, herbs (such as mint and parsley), and various spices.

These meatballs are seasoned and shaped into small rounds before being cooked. They are a popular appetizer or main course in Greek cuisine.

Feta Cheese:

Feta is a traditional Greek cheese made from sheep’s milk or a mixture of sheep’s and goat’s milk. It has a tangy and salty flavor and a crumbly texture.

Feta is commonly used in Greek salads, pastries, and various dishes to add a distinctive and savory taste.

Stuffing with Feta:

The concept of stuffing meatballs with cheese is a creative twist that enhances the flavor and texture of the dish. Feta, with its bold taste, complements the seasoned meat mixture.

Baked Preparation:

Baking the meatballs instead of frying them is a healthier alternative and adds a different texture to the dish. Baking allows the meatballs to cook evenly and retain moisture while providing a golden crust.

Greek Culinary Heritage:

Greek cuisine has a rich history influenced by Mediterranean flavors and culinary traditions. Many Greek dishes incorporate a variety of herbs, olive oil, and fresh ingredients.

Meatballs, in various forms, have been a part of Greek culinary heritage for centuries, adapting to local tastes and seasonal ingredients.

Modern Variations:

As with many traditional dishes, modern cooks often put their spin on recipes. Baked Greek Meatballs Stuffed with Feta Cheese may have variations in the choice of herbs, spices, or even the type of meat used.

While the specific combination of baked Greek meatballs stuffed with Feta may be a contemporary interpretation, the elements themselves draw from the rich tapestry of Greek culinary history. The dish showcases the creativity and adaptability of traditional recipes to suit evolving tastes and preferences.

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What are Greek meatballs made of?

They are made with a combination of ground pork (you could also use ground lamb) and ground beef and plenty of fresh herbs and garlic. Not only are they incredibly flavorful, but these meatballs are also so easy to make.

Baked Greek Meatballs Stuffed with Feta Cheese

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• Author: EsmeSalon
• Prep Time: 15 minutes
• Resting Time: 60 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 27 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Easy
• Cuisine: Greek

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Description

Try our Baked Greek Meatballs Stuffed with Feta Cheese. Perfectly seasoned, bursting with flavor, and oh-so-cheesy. You won’t be able to resist these little gems of Greek goodness.

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Ingredients

Units MUS Scale 1x2x3x

• 500 gr lean ground beef
• 2 slices white bread
• 2 garlic cloves
• 1 onion
• 2 tbsp dried parsley
• 2 tbsp dried dill
• 2 tbsp mint
• 1 tsp oregano
• 1 tbsp red wine vinegar
• 1 egg
• 100 g feta cheese
• 4 tbsp Greek extra virgin olive oil
• Salt & pepper to taste

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Instructions

1. Pre-heat oven to 200C
2. Cut crusts of bread, soak in water, and squeeze out excess water.
3. Finely chop onion, garlic, and fresh herbs (or process).
4. In a mixing bowl, combine ground beef with chopped herbs, onion & garlic.
5. Add bread, and vinegar, and mix.
6. Add olive oil and egg and mix well.
7. Refrigerate for an hour.
8. Form into equal-sized balls
9. Cube feta into ½-inch cubes
10. Flatten each meatball in the palm of your hand, place the feta cube in the center, and close again forming a round ball.
11. Place on a parchment-lined oven baking sheet pan and bake at 200^oC / 392-400^oF for 25-35 minutes or until desired doneness.
12. You can also, as I did, air-fry them at 180^oC/356^oF for 12 minutes but do check after 10 minutes.

Recipe Source: Ken’s Grèek Table

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Notes

Prepared, tried, and tested by Melanie from The Recipe Hunter: Tried  and Tested Recipes from Home Chefs; SA Tasty Recipes – Saffas  Daily Recipes

Nutrition

• Serving Size: 100g of lean beef (± 1/4 of the dish)
• Calories: 406
• Sugar: 2.3 g
• Sodium: 551.2 mg
• Fat: 24.9 g
• Carbohydrates: 10.9 g
• Fiber: 1 g
• Protein: 34.5 g
• Cholesterol: 143.8 mg

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What is the secret to tender meatballs?

The true secret is day-old bread, soaked in milk or water, to bring lightness to the mixture. When you cook beef, pork, or veal for too long, it starts to get tougher. But the bread in meatballs never gets tough. Use a lot of bread and your meatballs will be perfectly tender.

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