Serves 16
45 min
Feta Stuffed Antipasto Meatballs
Recipe GLPR77ebf0e6d14b3c
Savory ground beef meatballs studded with Mediterranean flavors and filled with creamy feta cheese. These low-carb, gluten-free bites are seasoned with fresh oregano, kalamata olives, and tangy pepperoncini, then pan-seared until golden. Perfect as an appetizer or charcuterie addition.
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Ingredients
¼ cup almond flour
1 lb ground chuck (80/20 blend)
1 large egg
¼ cup chopped prosciutto or cappocollo
3 Tbsp chopped sweet cherry peppers
1 Tbsp chopped kalamata olives
2 Tbsp chopped pepperoncini peppers
1 Tbsp fresh chopped oregano
¼ cup grated Parmesan cheese
½ tsp kosher salt
¼ tsp ground black pepper
16 small cubes of feta cheese (about ½-inch)
2 Tbsp olive oil for pan-frying
Directions
In a medium bowl, combine ground beef, almond flour, egg, prosciutto, cherry peppers, kalamata olives, pepperoncini, fresh oregano, Parmesan cheese, salt, and black pepper. Mix gently with your hands until just combined—do not overmix, as this can make meatballs tough.
Divide the mixture into 16 equal portions. Working with one portion at a time, flatten it slightly in your palm, place a feta cheese cube in the center, then gently reshape the meat around the cheese to fully encase it. Roll between your hands to form a ball.
Heat olive oil in a large nonstick skillet or frying pan over medium-high heat until shimmering.
Working in batches to avoid crowding the pan, add meatballs and cook for 3 to 4 minutes per side until they are deeply browned and cooked through (internal temperature should reach 160°F for ground beef). Do not move them during the first 3 minutes to allow a golden crust to form.
Transfer cooked meatballs to a serving plate. Serve warm, at room temperature, or chilled, with your choice of sauce or on their own.
