Spinach and Feta Cheese Stuffed Meatballs

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delicious and nutritious twist on traditional meatballs? Look no further than this mouthwatering recipe for spinach and feta cheese stuffed meatballs. These savory bites are packed with flavor, combining juicy ground meat with a rich filling of spinach and tangy feta cheese. With a crispy exterior and a gooey center, these meatballs are sure to be a crowd-pleaser at any gathering or family dinner. Get ready to impress your taste buds with this easy-to-make and satisfying dish!

Keywords: spinach, feta cheese, stuffed meatballs, savory, flavorful

spinach and feta cheese stuffed meatballs recipe details

Spinach and feta cheese stuffed meatballs recipe, recipe Rating: 4.7
Number of votes:127

Get three food groups in one cocktail meatball. Ground beef surrounds spinach (vegetables) and feta cheese (dairy).
Ready in: 40 mins

Ingredients

Serves: 4

• 1 cup frozen chopped spinach
• 1 tablespoon water
• 1 egg, beaten
• 1/4 cup ketchup
• 1/2 cup chopped onion
• 1/2 cup Italian-seasoned bread crumbs
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound ground beef
• 1/2 cup crumbled feta cheese

Preparation method

Prep: 20 mins | Cook: 20 mins

1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil and coat with nonstick cooking spray.
2. Combine spinach and water in a microwave-safe bowl and cover with plastic wrap. Microwave on High for 3 minutes, or until thawed; drain well, squeezing as much water out as possible.
3. In a large bowl, stir the egg, ketchup, onion, bread crumbs, garlic, salt, and pepper together. Gently mix in the ground beef.
4. Divide the beef mixture into 16 equal mounds and flatten slightly. Firmly wrap each piece of seasoned meat around 1/2 tablespoon cheese and 1/2 tablespoon cooked spinach.
5. Place stuffed meatballs on the baking sheet. Bake for 20 to 25 minutes, until meat is no longer pink, turning the meatballs after about 10 minutes.