Stuffed Olive and Feta Meatballs w/Roasted Red Pepper Sauce Recipe

"These are really delicious, and great to make ahead - perfect for parties or entertaining; just pop them in the oven, and they are ready to serve. Now, I normally serve these as an appetizer; but, they could easily be served for dinner as well. A tzatziki or a classic marinara is also a nice sauce to serve with these. *Note: I like to use a mix of lamb and beef; however, you can use a mix of beef, turkey, veal or pork. I found that a mix of the lamb and beef was by far my favorite. I do add in the time for the meat to rest and the meatballs to freeze in the total cooking time. This is NOT necessary; but, I think it really adds to the perfection of the meatballs."

Step by Step Method

Step 1

Note ... I really like to make the meatball mix ahead of time; and chill for approximately 1 hour to let the flavors meld. Then, I like to make the meatballs, and actually freeze the for about 30 minutes until firm. This isn't necessary; but, I really find that this method works best.

Step 2

Meatballs ... Add the milk to a small bowl and soak each bread slice, just a few seconds. Squeeze most of the milk out; then, crumble into a larger bowl; along with, the egg, shallots, Greek seasoning, red pepper flakes, parsley, salt, and pepper. Mix to combine all the ingredients; then, add the meats, and mix to combine. Make sure NOT to over mix; it can create a tough meatball. Cover with plastic wrap, and refrigerate at least 1 hour.

Step 3

Filling ... Mix the feta cheese and olives together in a small bowl. I like to use a mix of black, green, and kalamata; or any other favorites. I usually go to the olive bar and and get a selection, (but use your favorites).

Step 4

Stuffed Meatballs ... Now that the meat has rested, it's time to make the meatballs. I use an ice cream scoop to get the same amount for each meat ball (I usually make 16 meatballs with this recipe). Form into a small ball; then, use your thumb, and poke a 'good sized' hole in the center. Add a tablespoon of the Feta and olive mix to each meatball, and wrap the meat around the filling. Roll again to form a nice firm meatball. Add to a sheet pan, lined with parchment paper or foil, and cover with plastic wrap. Freeze until slightly firm, about 30 minutes.

Step 5

Cook ... Now, I bake these; however, you can certainly pan saute, if you want. I bake them in a 375 degree oven, on the middle shelf, 20 minutes until golden brown. I usually roll them over half way during cooking. Cooking times can vary, between 15-25 minutes depending on the size.

Step 6

Roasted Red Pepper Sauce ... Add the peppers, olive oil, vinegar, chicken broth; and, a pinch of both salt and pepper to a blender, and puree until smooth and transfer to a small pot. You can also, do this right in an small pot, if you happen to have an immersion blender. Either method works. Then, bring to medium heat, a light boil; and, immediately turn to a simmer (low heat) for 5-10 minutes, as the meatballs cook.

Step 7

Finish and Serve ...Finish the red pepper sauce, by adding the basil and any additional salt and pepper if necessary; then, transfer to a small serving bowl.

Step 8

Plate the meatballs in a large serving bowl, and garnish with fresh mint. As mentioned, these are great appetizers, a side dish; or even served as a main dish. A side of couscous is my favorite. ENJOY!