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Lilly’s Table

 
 
Tomato Plate
Skillet Zucchini & Potatoes
© Lillys-Table.com Photo of Feta Stuffed Meatballs
 

Tags: Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

25 mins

Time
Estimate
25 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Feta Stuffed Meatballs

from Feta Stuffed Meatballs with Skillet Zucchini & Potatoes with a Tomato Plate, the Week of September 29, 2013.
View the previous or next recipe for this meal.

Herb flecked ground beef, bison or turkey are wrapped around a small chunk of feta, making for a delightful little surprise in each bite. Flax meal serves as a quick & easy replacement of the typical bread crumbs and egg. If you do not have it handy ground oatmeal could work too.

Ingredients

  • 8 ounces ground beef, or ground bison, turkey or chicken
  • 1½ tablespoon fresh herbs, dill, mint, oregano, parsley, or a mix
  • 2 tablespoons flax meal, ground
  • 2 ounces feta cheese, in a chunk, not crumbled
  • ¼ teaspoon salt

Serving Size: 2 People

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Preparation Instructions

Preheat the oven to 375.

Fold together the ground meat, minced fresh herbs, and flax meal.

Divide the meat into 1-ounce balls (if using a half pound of meat- that will be about 8 balls). Cube the cheese into the same number of balls.

Roll the each piece of meat into a ball and push the cheese into the center. Pinch the meat around the cheese cube and place on a baking sheet. Repeat with each meatball.

Bake for 15-20 minutes until the meatballs feel firm when you press into them, but not too hard.