Frixos Personal Chefing

, ,

Feta Anari and Oregano Meatballs


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. 

Alternatively, you can surf in my Facebook or Instagram pages to explore more mouthwatering recipes. I hope you enjoy it!

Feta Anari and Oregano Meatballs

Prep Time15 mins
Cook Time1 hr
Course: Main Course
Cuisine: Greek
Servings: 6 People


  • 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


  • 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. 


Leave a Reply
Recipe Rating