• 4servings
  • 35minutes
  • 280calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound(s) ground beef chuck

  2. 2 clove(s) garlic , crushed with press

  3. 3 tablespoon(s) packed fresh flat-leaf parsley leaves , finely chopped, plus additional for garnish

  4. 1 teaspoon(s) ground cumin

  5. 1 cup(s) finely chopped onion

  6. 1 1/2 teaspoon(s) dried oregano

  7. Salt

  8. Pepper

  9. 1 tablespoon(s) olive oil

  10. 2 pint(s) grape tomatoes

  11. 2 ounce(s) feta cheese , crumbled (1/2 cup)

  12. Toasted pitas , for serving

Instructions Jump to Ingredients ↑

  1. In large bowl, with hands, combine beef, garlic, parsley, cumin, 1/2 cup onion, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until well mixed.

  2. With wet hands, shape mixture into 12 small (2-inch-round, 1-inch-high), slightly flattened meatballs.

  3. In 12-inch skillet, heat oil on medium-high until hot. Add meatballs in single layer. Cook 8 to 9 minutes or until they are browned and instant-read thermometer inserted in center registers 160 degrees Farenheit, turning once. Transfer meatballs to plate.

  4. Drain fat from skillet and discard. To same skillet, add remaining 1/2 cup onion; cook on medium-high 1 minute, stirring. Add tomatoes and remaining 1/2 teaspoon oregano. Cook 5 to 7 minutes or until tomatoes soften and some burst, stirring mixture occasionally.

  5. To serve, divide meatballs and tomato mixture among serving plates. Sprinkle feta and parsley on top of each. Serve with toasted pitas.


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