Loaded with tasty pieces of chopped kalamata olives and crumbled feta cheese, these Greek Style Meatballs are so seriously yummy, you won't be able to stop popping them!

Two days ago, it was crazy hot… so hot, I barely felt like lifting the finger and cooking was about the last thing that was on my mind…

Today? It’s freezing cold and raining… I’m not sure I understand Mother Nature anymore. She sure has a twisted sense of humor, let me tell ya!

When I initially started imagining these Greek Style Meatballs, I actually wanted to make burgers, and throw them on the outdoor grill. But seeing as how it wasn’t exactly what I would call BBQ weather out there, I changed my plans and made meatballs instead.

You know what? As much as I’m not a fan of meatballs, I was totally all over these ones, as was my son! The two of us practically inhaled them just as soon as I was done taking pictures.

Loaded with tasty pieces of chopped kalamata olives and crumbled feta cheese, these Greek Style Meatballs are so seriously yummy, you won't be able to stop popping them!

These guys are so friggin’ tasty, it’s not even funny. In fact, they have so much flavor, thanks to the addition of chopped olives, feta cheese, garlic and fresh oregano, they don’t need much of anything else. No ketchup or dipping sauce required here!

As such, they make for perfect finger food and would be excellent served as a hors-d’oeuvres or appetizer. However, you could just as well enjoy them as a main course, with a side of salad of a handful of Greek potato wedges, for instance.

Or, you could just wolf down the entire bowl before anyone’s had a chance to see them…

Loaded with tasty pieces of chopped kalamata olives and crumbled feta cheese, these Greek Style Meatballs are so seriously yummy, you won't be able to stop popping them!

To make those meatballs, you must first combine all the ingredients in a large mixing bowl and knead well with clean hands until fully combined.

Loaded with tasty pieces of chopped kalamata olives and crumbled feta cheese, these Greek Style Meatballs are so seriously yummy, you won't be able to stop popping them!

Form into approximately 20 meat balls, roughly the size of a golf ball.

Loaded with tasty pieces of chopped kalamata olives and crumbled feta cheese, these Greek Style Meatballs are so seriously yummy, you won't be able to stop popping them!

Heat a few tablespoons of cooking fat in a large heavy skillet set over medium heat. Sear the meatballs, 10 at a time, until nice and golden all around, about 4-5 minutes.

Loaded with tasty pieces of chopped kalamata olives and crumbled feta cheese, these Greek Style Meatballs are so seriously yummy, you won't be able to stop popping them!

Reserve the par-cooked meatballs to a shallow bowl while you sear on the others.

Loaded with tasty pieces of chopped kalamata olives and crumbled feta cheese, these Greek Style Meatballs are so seriously yummy, you won't be able to stop popping them!

Once all the meatballs have been seared, return them to the skillet, lower the heat and continue cooking the meatballs, turning them from time to time, until they are cooked all the way through, about 10 minutes.

Loaded with tasty pieces of chopped kalamata olives and crumbled feta cheese, these Greek Style Meatballs are so seriously yummy, you won't be able to stop popping them!

And now there’s only one thing left to do: serve, piping hot, and enjoy!

Loaded with tasty pieces of chopped kalamata olives and crumbled feta cheese, these Greek Style Meatballs are so seriously yummy, you won't be able to stop popping them!

Greek Style Meatballs

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Loaded with tasty pieces of chopped olives and crumbled feta cheese, these Greek Style Meatballs are so yummy, you won't be able to stop popping them!
Servings: 20 meatballs

Ingredients

  • 1.3 lb ground veal, or beef
  • 1/2 cup chopped kalamata olives
  • 1/2 cup crumbled feta cheese
  • 2 garlic cloves, minced
  • 1 large egg, slightly beaten
  • 2 tbsp chopped parsley
  • 2 tbsp chopped oregano
  • 1 tsp Dijon mustard
  • 1/2 tsp salt, (I use Himalayan salt)
  • 1/2 tsp ground pepper

Instructions

  • Combine all the ingredients in a large mixing bowl and knead well with clean hands until fully combined.
  • Form into approximately 20 meat balls, roughly the size of a golf ball.
  • Heat a few tablespoons of cooking fat in a large heavy skillet set over medium heat. Sear the meatballs, 10 at a time, until nice and golden all around, about 4-5 minutes. Reserve the par-cooked meatballs to a shallow bowl while you sear on the others.
  • Once all the meatballs have been seared, return them to the skillet, lower the heat and continue cooking the meatballs, turning them from time to time, until they are cooked all the way through, about 10 minutes.
  • Serve hot.

Nutrition

Calories: 63kcal, Carbohydrates: 1g, Protein: 7g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 36mg, Sodium: 183mg, Potassium: 107mg, Fiber: 1g, Sugar: 1g, Vitamin A: 81IU, Vitamin C: 1mg, Calcium: 35mg, Iron: 1mg
Course: Main Course
Cuisine: Greek
Author: Sonia! The Healthy Foodie

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