Ingredients
Equipment
Method
Step 1: Prepare the Feta-Stuffed Meatballs
- In a large mixing bowl, gently combine the ground beef, ground lamb, panko breadcrumbs, chopped fresh parsley, chopped fresh oregano, grated onion, minced garlic, beaten egg, salt, and pepper. Use your hands to mix until just combined, being careful not to overwork the meat, which can lead to tough meatballs.
- Take about 1-1.5 tablespoons of the meat mixture and flatten it slightly in your palm. Place a small crumble or cube of feta cheese in the center. Carefully mold the meat around the feta, sealing it completely to form a uniform, round meatball. Repeat with the remaining meat and feta. (Using a cookie scoop for uniform size, about 1.5 inches in diameter, is recommended).
- Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once shimmering, carefully add the meatballs in a single layer, working in batches if necessary to avoid overcrowding. Brown the meatballs on all sides until they develop a beautiful golden-brown crust. Remove to a plate and set aside.
Step 2: Build the Flavorful Tomato and Olive Sauce
- In the same pot, reduce the heat to medium. If needed, add another tablespoon of olive oil. Add the chopped onion and sauté for 5-7 minutes until it softens and becomes translucent.
- Stir in the minced garlic and tomato paste. Cook for another 1-2 minutes, stirring constantly, until the tomato paste darkens slightly and becomes fragrant.
- Pour in the chicken broth (or vegetable broth) and scrape up any browned bits from the bottom of the pot with a wooden spoon to deglaze. Stir in the crushed tomatoes, pitted and halved Kalamata olives, fresh oregano, and optional sugar. Season generously with salt and black pepper to taste.
Step 3: Combine and Simmer to Perfection
- Gently nestle the browned meatballs back into the simmering sauce. Make sure they are mostly submerged.
- Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 20-25 minutes. Stir occasionally to prevent sticking. The meatballs will cook through and become tender, and the feta inside will melt.
- The meatballs are cooked when they reach an internal temperature of 160°F (71°C). The sauce should be rich and glossy. Taste and adjust seasoning as needed.
- Garnish generously with fresh parsley or dill before serving.
Nutrition
Notes
These One-Pot Greek Meatballs are ideal for meal prep and freezing. You can prepare meatballs or sauce ahead, or freeze the entire cooked dish for up to 3 months. Reheat gently on the stovetop or microwave. When mixing, avoid overworking the meat for tender meatballs. Ensure feta is fully enclosed when stuffing to prevent leaking. Sear meatballs in batches for best flavor and always taste and adjust seasoning. Nutrition information is estimated based on common ingredients and serving sizes and may vary.