Feta Stuffed Italian Meatballs
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Yields:
-
30 meatballs
- Serves:
- 6
ingredients
- 3 lbs ground venison
- 1 large egg, lightly beaten
- 1 tablespoon garlic powder
- 1 tablespoon black pepper
- 1⁄2 tablespoon salt
- 2 tablespoons Cavenders All Purpose Greek Seasoning
- 1 teaspoon red pepper flakes
- 1 cup plain breadcrumbs or 1 cup Italian seasoned breadcrumbs
- 30 chunks feta, about 1 inch square
- prepared tomato sauce
directions
- Preheat oven to 350 degrees F.
- Mix the first eight ingredients together, and blend well.
- Form as many patties as possible, slightly smaller than your palm, and make an indentation in the center of each patty with your thumb.
- Place a piece of feta in the center of each patty & form each patty into a ball.
- Place the meatballs in a baking pan & put in the oven for about 45 minutes, or until done. Alternatively, you can broil them if you like, on high, for 10-15 minutes on each side.
- When finished cooking, place meatballs in a serving dish and cover with your choice of prepared tomato sauce!
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