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Feta-Stuffed Meatballs

Feta-Stuffed Meatballs

with Olive and Cucumber Salad and Roasted Sweet Potatoes

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Just when you thought meatballs couldn’t get any more exciting, we’ve gone and mixed ours with feta cheese! These Greek-inspired meatballs are paired with a fresh salad and roasted sweet potatoes for the ultimate dinner plate.

Allergens:Sulphites/SulfiteMilk/Lait
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

340 g

Sweet Potato, cubes

(ContainsSulphites/Sulfite)

1 unit

Cucumber

56 g

Red Onion

10 g

Garlic

30 g

Mixed Olives

(ContainsSulphites/Sulfite)

10 g

Oregano

½ g

Feta Cheese, crumbled

(ContainsMilk/Lait)

1 tsp

Roasted Cumin, ground

1 unit

Lemon

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2377 kJ
Calories568 kcal
Fat31 g
Saturated Fat12 g
Carbohydrate45 g
Sugar10 g
Dietary Fiber6 g
Protein31 g
Cholesterol90 mg
Sodium782 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Zester
Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 425°F (to roast the sweet potatoes). Start prepping when the oven comes up to temperature!

2

Roast the sweet potatoes: Toss the sweet potatoes with the cumin and a drizzle of oil on a baking sheet. Season with salt and pepper. Bake in the centre of the oven, stirring halfway through cooking, until golden-brown, 22-23 min.

3

Prep: Meanwhile, wash and dry all produce. Cut the cucumber into 1/2-inch cubes. Mince or grate the garlic. Roughly chop the olives. Roughly chop 1 tbsp oregano leaves (double for 4 people). Zest, then juice the lemon(s).

4

Make the meatballs: In a medium bowl, combine the beef, garlic, feta and half the oregano. Season with salt and pepper. Roll the mixture into 1-inch round meatballs.

5

Cook the meatballs: Place the meatballs on a foil-lined baking sheet. Bake in the centre of the oven, until golden-brown and cooked through, 8-10 min. (TIP: Cut a meatball open to make sure it's not pink inside!)

6

Finish and serve: In another medium bowl, whisk together the lemon zest, 3 tbsp lemon juice (double for 4 people) and a drizzle of oil. Season with salt and pepper. Toss in the cucumber, red onion, olives and remaining oregano. Divide the olive and cucumber salad, roasted sweet potatoes and meatballs between plates. Enjoy!