Olive and Feta Cheese Meatballs
By: French Cooking ...
Published: Thursday, December 10, 2009 - 4:50pm

Ingredients




18 ounces (500 g) of ground beef meat
5 tablespoons of stoned green olives
5 ounces (140 g) of feta cheese (1 ½ oz for topping + 3 ½ for mixture)
4 tablespoons of dried breadcrumbs
7 tablespoons of milk
4 tomatoes
2 eggs
3 tablespoons of olive oil
1 big onion
2 teaspoons of capers
Salt and pepper

Preparation

1 Soak breadcrumbs in milk in a small bowl. 2 Peel and chop onion. 3 Heat 1 tablespoon of olive oil in a pan over medium heat. Add onion and let it melt gently. 4 In a salad bowl combine meat, eggs and breadcrumbs. Add salt. 5 When onions are translucent and soft, take them off heat and let them cool down. 6 Chop olives and feta cheese. Combine with meat mixture. 7 When onions have cooled down a little, add to mixture along with capers. 8 Shape into meatballs. (Don’t make them too big, they would be more difficult to keep in one piece. A good size is slightly  bigger than the tomato slice you’re going to add on top ;-) ) 9 Preheat oven to 350° F (180° C/Th 6). 10 Heat in a pan over medium/high heat 2 minutes on each side. 11 Add 1 tablespoon of olive oil to an ovenproof dish and dispose meatballs. 12 Rinse and slice tomatoes. 13 Add a tomato slice on top of each meatball. Top with feta cheese, 1 tablespoon of olive oil, salt and pepper. 14 Bake in oven for 15 minutes or until feta cheese has a nice golden color. 15 Serve with gratin dauphinois,  green asparagus, mushroom baked potatoes or spinach soufflés.

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