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.
Feta Anari and Oregano Meatballs
- 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.