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Herby Meatballs with Roasted Garlic Whipped Feta and Caper Olive Topping Recipe

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4.2 from 75 reviews

These easy herby meatballs are packed with fresh herbs and cooked to perfection with a golden crust, then finished in the oven. Served with a luscious roasted garlic whipped feta and a savory caper-olive topping, they make a flavorful and impressive dish that pairs perfectly with crispy baked French fries.

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)
  • 1/4 cup olive oil (to blend)
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

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)

Caper and Olive 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

  1. Roast Garlic: Preheat your oven to 350°F. Slice the head of garlic in half horizontally. Place the garlic cut-side up on a large piece of foil and drizzle with 1 teaspoon olive oil. Wrap tightly in the foil and roast for 60 minutes until soft and fragrant. Remove from oven and allow to cool until able to handle.
  2. Prepare Creamy Feta: Once the roasted garlic is cool, squeeze the softened garlic cloves out of their skins into a food processor or high-speed blender. Add the crumbled feta cheese, sour cream, fresh chopped herbs, and a couple generous pinches of salt and pepper. Slowly drizzle in 1/4 cup olive oil while blending until the mixture is smooth and creamy. Taste and adjust seasoning as needed. Cover and refrigerate until ready to serve.
  3. Make the Panade: In a large bowl, combine the breadcrumbs and milk. Stir until it forms a thick paste. Add the beaten egg and mix well. Let the mixture rest for 5 minutes so the breadcrumbs absorb the liquid, creating a panade.
  4. Form the Meatballs: Add the ground beef, minced garlic, fresh herbs, dried oregano, rubbed sage, salt, and pepper to the panade mixture. Using your hands, gently mix everything until just combined, being careful not to overwork the meat. Shape the mixture into golf ball-sized meatballs using a cookie scoop or spoon.
  5. Cook Meatballs: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the meatballs in batches and sear on all sides until golden brown, about 2-3 minutes per side. The meatballs should be almost cooked through but not fully done. Transfer them to a baking sheet and place in the oven (still at 350°F) to finish cooking and keep warm for about 10 minutes.
  6. Make the Topping: With the skillet still hot, reduce heat to medium and add 2 teaspoons olive oil without cleaning the pan. Once warm, add the drained capers, sliced olives, lemon zest, and a small pinch of salt. Cook for a few minutes, stirring occasionally until warmed through and aromatic. Add a splash of reserved caper brine to deglaze the pan, scraping up the flavorful bits stuck to the bottom. Season with additional salt and pepper to taste.
  7. Plate It: Spread the roasted garlic whipped feta in an even layer on a large serving platter. Arrange the cooked meatballs on top. Spoon the warm caper and olive topping over the meatballs. Garnish with fresh chopped herbs. Serve immediately with crispy baked French fries for a complete meal.
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Notes

  • You can roast the garlic ahead of time and store the whipped feta refrigerated for up to 3 days.
  • For a lighter option, substitute ground turkey for ground beef.
  • Ensure not to overmix the meatball ingredients to keep them tender.
  • Use fresh herbs for the best flavor, but dried herbs can be substituted if needed, reducing quantity by half.
  • Baking the meatballs after searing helps ensure they are cooked through without drying out.
  • The caper brine adds a nice tang and helps deglaze the pan to create extra flavor in the topping.
  • Serve with your favorite French fries or a simple green salad for a balanced meal.

Find it online: https://recipethrive.com/herby-meatballs-with-roasted-garlic-whipped-feta-and-caper-olive-topping-recipe-2/