Past Recipes
Feta-Stuffed Meatballs

Feta-Stuffed Meatballs with Herbed Bulgur and Tzatziki

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For Chef Shanna's latest Mediterranean-inspired dish, she's wrapping tender meatballs around feta cheese. After baking, they're nicely browned with a gooey core. On the side, there's bulgur (cracked wheat) mixed with tangy-sweet piquillo peppers, dill, and parsley—plus, our rave-reviewed cucumber and Greek yogurt tzatziki is on standby for a creamy drizzle.

  • Low Carb Diet
Serving size
Prep & cook time
Cooking Skill
  • Calories 670
  • Protein 46g
  • Total Carb 40g
  • Total Fat 36g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • English cucumber
    • 1/2
    • English cucumber
  • dill
    • 1/8 ounce
    • dill
  • parsley
    • 1/8 ounce
    • parsley
  • yellow onion
    • 1
    • yellow onion
  • garlic
    • 2 cloves
    • garlic
  • ground beef, pork, and veal
    • 12 ounces
    • ground beef, pork, and veal
  • crumbled feta cheese
    • 1 ounce
    • crumbled feta cheese
  • bulgur wheat
    • 1/2 cup
    • bulgur wheat
  • nonfat Greek yogurt
    • 1 container
    • nonfat Greek yogurt
  • red wine vinegar
    • 1 tablespoon
    • red wine vinegar
  • roasted piquillo pepper
    • 1
    • roasted piquillo pepper

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • aluminum foil
  • baking sheet
  • fine-mesh sieve (optional)

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. Bring a medium pot of water to a boil over high heat. Rinse all produce. Using the large holes of a box grater, grate cucumber into a medium bowl lined with paper towels; alternatively, finely chop. Finely chop dill and parsley leaves and stems. Peel onion and finely chop. Mince garlic. In a large bowl, combine half of onion, half of garlic, ½ teaspoon salt, and black pepper as desired.

  2. Form and bake meatballs

    Form and bake meatballs

    Line a baking sheet with aluminum foil. Pat beef, pork, and veal dry with paper towel, then add to bowl with onion and garlic. Using your hands, mix well, then form into 6 equal balls, about 1½ inches thick. Push feta crumbles into centers of each meatball, dividing evenly and pinching to seal in cheese. Arrange meatballs on prepared sheet, spacing apart as much as possible. Bake until browned and cooked through, about 15 minutes.

  3. Cook bulgur

    Cook bulgur

    While meatballs bake, season boiling water generously with salt. Stir in bulgur and cook until tender, about 10 minutes (move on to the next step—but don't forget to come back!). Then, using a fine-mesh sieve, drain bulgur and transfer to a separate medium bowl. Wipe pot clean and reserve for Step 5.

  4. Make tzatziki

    Make tzatziki

    While bulgur cooks, wrap cucumber in paper towels, then squeeze out and discard any excess moisture. Return drained cucumber to bowl and stir in Greek yogurt, red wine vinegar, ½ tablespoon chopped herbs, ¼ teaspoon salt, and black pepper as desired to combine. Set tzatziki aside until ready to serve.

  5. Finish herbed bulgur

    Finish herbed bulgur

    Thinly slice piquillo pepper lengthwise. Heat 2 teaspoons olive oil in pot from bulgur over medium-high heat. When oil is shimmering, add piquillo pepper, remaining onion, and remaining garlic, and sauté, stirring, until softened, 2-3 minutes. Remove pot from heat and stir in cooked bulgur, ½ tablespoon chopped herbs, ¼ teaspoon salt, and black pepper as desired to combine.

  6. Plate feta-stuffed meatballs

    Plate feta-stuffed meatballs

    Transfer herbed bulgur to 1 half of each serving plate. Smear tzatziki on the other half, and top with feta-stuffed meatballs. Garnish with remaining herbs and dig in!

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