Ingredients
Roasted Garlic Whipped Feta
- 1 head of garlic
- 1 teaspoon olive oil (for roasting garlic)
- 8 ounce block feta cheese
- 3/4 cup sour cream
- 2 tablespoons fresh chopped herbs (parsley, dill, chives, mint)
- Kosher salt, to taste
- Fresh cracked pepper, to taste
- 1/4 cup olive oil (for blending)
Meatballs
- 1/2 cup breadcrumbs
- 1/3 cup milk
- 1 egg, beaten
- 1 pound ground beef (85/15)
- 3-4 cloves garlic, minced
- 2 tablespoons fresh chopped herbs (dill, parsley, chives, mint)
- 1 teaspoon dried oregano
- 1/2 teaspoon rubbed sage
- 1 teaspoon Kosher salt
- 1/2 teaspoon fresh cracked pepper
- 2 tablespoons olive oil (for cooking meatballs)
Topping
- 2 teaspoons olive oil
- 3.5 ounce jar capers, drained (reserve brine)
- 1 cup pitted, sliced Castelvetrano olives
- Zest of 1 lemon
- Kosher salt, to taste
- Fresh cracked pepper, to taste
- Fresh chopped herbs, for garnish
To Serve
- Crispy baked French fries (optional)
Instructions
- Roast Garlic: Heat the oven to 350°F (175°C). Slice the head of garlic in half horizontally. Place it cut side up on a piece of foil, drizzle with 1 teaspoon olive oil, and wrap tightly. Roast in the oven for 60 minutes until soft and fragrant. Allow to cool enough to handle.
- Prepare Creamy Feta: Squeeze the roasted garlic cloves from their skins into a food processor or high-speed blender. Crumble feta cheese and add along with sour cream, fresh herbs, a couple large pinches of salt and pepper. Slowly drizzle in 1/4 cup olive oil while blending until smooth and creamy. Adjust seasoning as needed, cover and refrigerate.
- Make the Panade: In a large bowl, mix breadcrumbs and milk until it forms a paste. Stir in the beaten egg and allow to rest for 5 minutes. This panade will help keep the meatballs moist.
- Form the Meatballs: Add ground beef, minced garlic, chopped fresh herbs, dried oregano, rubbed sage, salt, and pepper into the panade mixture. Gently mix with your hands until just combined. Use a cookie scoop or spoon to form golf ball-sized meatballs.
- Cook Meatballs: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown meatballs on all sides until a golden crust forms and they are nearly cooked through, working in batches if needed. Transfer browned meatballs to a baking sheet and finish cooking in the oven at 350°F for about 10 minutes to ensure they are cooked through and stay warm.
- Make the Topping: Without cleaning the skillet, reduce heat to medium and add 2 teaspoons olive oil. Warm for a minute, then add capers, sliced olives, lemon zest, and a small pinch of salt. Cook for a few minutes, stirring occasionally until fragrant and warmed through. Splash some reserved caper brine to deglaze the pan and scrape up any flavorful bits. Adjust seasoning with salt and pepper as desired.
- Plate It: Spread a layer of creamy roasted garlic whipped feta on a serving platter. Arrange the cooked meatballs on top. Spoon the caper and olive topping over the meatballs. Garnish with fresh chopped herbs. Serve immediately with crispy baked French fries if desired. Enjoy!
Notes
- Make sure to not overmix the meat mixture to keep meatballs tender.
- The panade is essential to keep meatballs juicy; don’t skip resting it before mixing.
- If you prefer, you can bake the meatballs completely in the oven instead of browning on the stovetop first.
- Castelvetrano olives add a mild, buttery flavor, but you can substitute with green olives if unavailable.
- For a gluten-free version, use gluten-free breadcrumbs or crushed gluten-free crackers.
- Leftover whipped feta makes a great spread for sandwiches or crackers.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
