Stuffed Meatballs with Feta Cheese
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g minced meat
- 2 cloves garlic, diced, pressed or grated
- oregano
- Cayenne pepper
- thyme
- 2 large onions
- olive oil
- 1 egg (s)
- 100 g feta cheese
- Salt and mixed pepper
Print Recipe
Pin Recipe Instructions
- Mix the minced meat with salt, pepper, garlic, egg, oregano, cayenne, thyme and a small splash of olive oil. It is best to let it steep for a while (40 minutes or more). Then shape a base and cover generously with feta. Now shape the top in the same size, place over it and press together well at the edges. Please do not moisten your hands, because the minced meat will then fold up better. Proceed in the same way for the other meatballs.
- Fry the onions in a saucepan with a little olive oil until translucent (until almost toasted) (soft, dark but not crispy). Season to taste with pepper and salt. Roast meatballs until done (depending on size, approx. 4-6 minutes per side over medium heat).
- Arrange on a plate and pour onions over it. It goes well with ajvar, rice or french fries.
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