The saltiness of the feta along with the creaminess of the anari, are matched nicely with the tanginess of the tomatoes while a second layer of flavours comes through with the help of the oregano!
Have a look below at the full recipe and don’t forget that you can always print it.
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Add the Anari cheese,
and use a masher to break it down.
Add the grated Feta,
the fresh Oregano,
half the onions,
half the garlic,
the parsley,
the whisked egg,
the breadcrumbs,
season with salt & pepper,
and the minced meat.
Mix gently,
and work lightly in your palms to create slightly bigger than golfballs. Keep aside covered with cling film.
Add 20ml of the oil and add half the meatballs.
Cook for 5-6’ while turning every now and then, remove them to a plate and repeat for the remaining meatballs.
Add 30ml of the oil and add the remaining half of the onions.
Sauté for about 5’ and add the garlic.
Add the tomatoes,
and half the broth,
along with the dry oregano,
½ tsp of salt and ½ tsp of pepper.
Simmer uncovered for about 15’.
Add the meatballs to the tomato sauce,
along with the remaining broth,
and simmer for 25’.
add some more oregano
and grate some more feta.
Feta Anari and Oregano Meatballs
Servings: 6 People
Ingredients
- 750 g Minced Beef
- 80 g Feta , Charalambides Christis, roughly grated, plus more for serving
- 300 g Anari Salted , Charalambides Christis, chopped
- 3 tbsp Fresh Oregano , leaves picked and chopped, keep some for garnishing
- 1 Yellow Onion , finely chopped
- 2 cloves Garlic , finely minced with a garlic presser tool
- 600 g Diced Tomatoes , canned
- 3 tbsp fresh Parsley , leaves picked and chopped
- 1 Egg , whisked
- 600 ml Chicken Broth
- 70 mI EVOO , Extra Virgin Olive Oil
- 80 g Breadcrumbs
- 1 tsp dry Coriander , finely ground
- 1 ½ tsp Fine Sea Salt
- 1 tsp freshly ground Black Pepper
Instructions
- We start with the meatballs by placing in a large glass bowl the anari & feta, along with the oregano, half the chopped onions and half the minced garlic, parsley, the egg, breadcrumbs, 1 tsp of salt and ½ tsp of pepper and the minced beef. Mix gently and work lightly in your palms to create slightly bigger than golfballs. Keep aside covered with cling film.
- Place a high walled sautéing pan on medium/high heat and add 30ml of the oil. Allow to heat up for a minute and add the remaining half of the onion. Sauté for about 5’ to soften and get a bit of a colour. 1’ before the end add the garlic and give it a good stir. Add the tomatoes and 300ml of the broth along with the dry coriander, ½ tsp of salt and ½ tsp of pepper. Simmer uncovered for about 15’ allowing the sauce to be cooked and reduced to a thick sauce while giving it a stir every now and then. Keep aside.
- Place another high walled sautéing pan on medium/high heat and add 20ml of the oil. Allow to heat up and add half the meatballs. Cook for 5-6’ while turning every now and then, remove them to a plate and repeat the process for the remaining meatballs while adding the remaining 20ml of the oil.
- Back to the pan with the tomato sauce, add the meatballs along with the remaining 300ml of the broth, bring to a boil and then simmer for 25’ with the lid on, while gently stirring halfway through. If the sauce has thickened too much, then add a bit of warm water and if the sauce is not thick enough then remove the lid to allow some steaming. When ready, remove from the heat and keep aside for 5-6’ for the flavours to come together.
- You can serve on their own next to rice or on top of pasta, while garnishing with the kept oregano and optionally adding some more grated feta cheese.
