Feta Stuffed Meatballs with Potatoes

Serving Size 4, Total Time 1 hour

“Mbiftekia” Greek-style meatballs are the ultimate Greek comfort food, often evoking fond childhood memories for many. These flavorful meatballs are usually made from a mixture of ground meat, typically beef or lamb, combined with onions, parsley, spices, and sometimes breadcrumbs to achieve the ideal texture. The rich aroma of the sizzling meat fills the kitchen as they bake, making this dish a favorite that families enjoy together. For many Greeks, the experience of sharing a plate of mbiftekia around the dinner table embodies warmth and togetherness. Whether served alongside a fresh salad, tzatziki sauce, or warm pita bread, mbiftekia captures the palate and the heart.

For the meatballs:

• lb ground lamb

• 1lb ground beef

• ½ bunch Italian parsley, finely chopped

• 1 large yellow onion, grated coarsely 

• 1 small red pepper, grated coarsely

• 1 cup bread crumbs

• 1 egg

• 1 clove garlic, minced

• 1 tsp sweet paprika

• 1 tsp Greek oregano 

• 1 tsp sea salt

• 1 tsp coarse black pepper

• 1 tsp sumac

• 1 tsp bukovo, red pepper flakes

• 1/4 cup olive oil

• 1 block feta, 4oz, cut into 16 small squares

For the potatoes:

• 4 medium size golden potatoes, cut into quarters

• 1/3 cup olive oil

• 1 lemon, zested and juiced

• 1 tbsp Greek oregano

• 1 tsp sea salt

• 1 tsp coarse black pepper

• 1 cup vegetable stock, or water

For the tomato sauce:

• 2 cans diced tomatoes

• 2 tbsp tomato paste

• ¼ cup red pepper paste

• 2 tbsp pomegranate molasses

• 1 tsp bukovo, red pepper flakes

• 1 tsp coarse black pepper

• 1 tsp Greek oregano

• 1 clove garlic, minced

• 2 tbsp olive oil

• 2 cups water

Steps:

1. Preheat the oven to 375 F (190 C).

2. Peel and cut the potatoes, then place them on a rectangular baking pan.

3. In a bowl, combine oregano and olive oil. Whisk together the stock, lemon juice, zest, salt, pepper, and oregano to create a marinade.

4. Pour the marinade over the potatoes, ensuring they are well coated. Cover the pan with aluminum foil and bake for 20 minutes.

5. While the potatoes are cooking, prepare the tomato sauce. Combine the ingredients in a saucepan, simmer over low heat for 10 minutes, and then turn off the heat.

6. In a large bowl, grate the onion using the coarse side of a box grater and squeeze out all the liquid. Add the ground meat and all the ingredients for the mbiftekia (Greek-style meatball), mixing well to combine. 

7. Divide the meat mixture into 16 equal portions. Form each portion into a ball, then flatten it. Place a piece of feta cheese in the center, fold the patties to seal the feta, and reform them into balls. You can prepare these ahead of time and refrigerate.

8. After 20 minutes, remove the pan of potatoes from the oven. Place the meatballs in between the potatoes. Bake for 15 minutes or until the meatballs are golden brown.

9. Pour the tomato sauce (reserving one cup for later) over the meatballs and potatoes, and return the dish to the oven for about 10 minutes. 

10. Serve the dish with the extra tomato sauce on the side and fresh bread to soak up the delicious sauce. Enjoy!