
Whether it’s the legendary Juicy Lucy, a warm bacon-wrapped date filled with blue cheese, or goat cheese-stuffed rolls, we love a cheese-stuffed moment. And while we couldn’t ever say that we have a favorite cheese, feta is definitely close to the top. Feta can add a lacy, cheesy skirt to a fried egg or pair with so many different baked dishes (how could we ever forget about the viral baked feta pasta). If you love cheese-stuffed foods and you’re a feta fan, these meatballs are for you.
These beef meatballs are seasoned with shallots, garlic, and plenty of chopped dill and parsley. Inside each tender, juicy meatball is a cube of feta, adding a creamy, slightly briny flavor to every bite. While the meatballs are baking, a tangy, garlicky tomato sauce comes together in less than 15 minutes. The baked meatballs are simmered in the sauce just long enough for all of the flavors to come together. Serve these cheese-filled beauties with rice or warm pita—why not both?!—and garnish with more crumbled feta and chopped dill.
They’re also a really fantastic make-ahead meal. The meatballs can be fully assembled and refrigerated overnight before baking. The sauce and meatballs will keep in the refrigerator for about 5 days. The meatballs can be assembled and frozen for up to 1 month. The meatballs can be baked frozen, although they may need more baking time. The fully cooked meatballs and sauce can also be frozen together for up to 2 months.
Made these meatballs? Let us know how it went in the comments below!
Ingredients
Meatballs
- 1
(3-oz.) block feta
- 2
shallots, finely chopped (about 1/2 c.)
- 1
large egg, lightly beaten
- 1
clove garlic, finely chopped
- 1/2 cup
panko bread crumbs
- 2 Tbsp.
finely chopped fresh dill
- 1 Tbsp.
finely chopped fresh parsley
- 3/4 tsp.
kosher salt
- 1/4 tsp.
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
- 1/4 tsp.
dried oregano
- 1/8 tsp.
crushed red pepper flakes
- 1
(28-oz.) can chopped tomatoes
Kosher salt
Freshly ground black pepper
Crumbled feta, chopped fresh dill, and rice or warm pita, for serving
Directions
Meatballs
- Step 1Place a rack in center of oven; preheat to 400°. Cut feta into 1/2" cubes.
- Step 2In a large bowl, mix shallots, egg, garlic, panko, dill, parsley, salt, and black pepper. Add beef, then mix with your hands to combine.
- Step 3Scoop 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.
- Step 4Bake meatballs until browned and cooked through, about 20 minutes.
Tomato Sauce & Assembly
- Step 1In 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.
- Step 2Transfer 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.
- Step 3Discard lemon zest. Top with feta and dill. Serve with rice alongside.