This method will ensure the feta stays in the meatball during cooking.
I often use a vodka sauce over a straight tomato sauce. The acidity of the tomato is neutralized just enough.
Substitutions
- All Lamb or all beef is good too. But if you can get both, as the recipe suggests.
- If not a Feta fan, Mix in the meat large shredded mozzarella cheese instead of Feta mixture.
- Below is a recipe for pasta sauce. If you prefer a good jar sauce, that is fine. Just add the last 4 ingredients to the store bought sauce.
Lamb and Beef Meatballs Stuffed with Feta Cheese over Spaghetti with “Vodka” Sauce
A different twist on spaghetti and meatballs! The feta gives a nice compliment with the lamb and sauce. Also, the presentation is nice when a meatball is cut open to see a white center.
Servings: 4 people
Ingredients
Meatballs
- 1 lb ground chuck
- 1 lb ground lamb
- ¼ c catsup
- ½ onion (minced)
- 2 garlic cloves (minced)
- 1 t salt
- 1 t pepper
- 1 large egg (beaten)
- ½ c bread crumbs
- 2 t basil
- 1 t oregano
- 3 T olive oil (for the skillet to cook meatballs)
Feta mixture
- 8 oz crumbled feta
- 2 T olive oil
- ½ t salt
- ½ t pepper
Sauce
- 48 oz crushed tomatoes
- 3 T salted butter
- 2 T sugar
- 2 t salt
- 2 t pepper
- 1 c onion (minced)
- 1 T olive oil
- 2 T dried Basil
- 2 T dried oregano
- 3 T sour cream (or 2 T heavy cream)
- 4 cloves garlic (minced)
- ½ t cayenne pepper
- ⅓ c vodka (optional)
Spaghetti
- 1 lb spaghetti (fresh if possible but dried is fine)
- 2 c parmesan (freshly grated)
- 2 T butter
- 1 t salt
- 1 t pepper
Instructions
Sauce
- In a large skillet, add butter, oil and onion and cook until translucent.
- Add garlic and cook for 45 seconds on medium heat.
- Add tomatoes, sugar, salt, pepper, basil, cayenne and oregano.
- Bring to boil for a few minutes, then reduce to low and let it cook uncovered for an hour.
Meatballs
- Mix the top 11 ingredients together until well blended. Using your hands is the best way. Set aside.
- In a separate bowl, mix together the feta, oil, salt and pepper with a fork. Set aside.
- Make meatballs out of meat mixture, about 3 oz. (10 meatballs)
- Make 10 little balls out of the feta mixture, evenly about 1 oz each.
- Take a meatball and flatten the ball half as thick as the original ball.
- Place the feta ball on top.
- Push up the sides of the meat until the edges of meat cover the feta ball completely.
- Make the meatball nice and round placing between both palms and rolling it around to tighten the meat and making it smooth. Like you are playing with playdough.
- After all 10 are finished, in another skillet, brown meatballs until all sides are browned on medium heat so they do not burn.
- Add meatballs to the sauce and cover them in sauce.
- Let cook on simmer for another 20 minutes.
- If the sauce starts to evaporate, add a little water to maintain a thick consistency.
- Remove meatballs onto a platter.
- Put sour cream or heavy cream in sauce and whisk to blend.
- Blend in ½ c parmesan cheese, vodka, and blend.
- Add back the meatballs.
Pasta
- Cook pasta as directed.
- Drain and add remaining parmesan and butter and stir to combine.
- Season with salt and pepper.
- Take ¾ c of sauce and pour into pasta, stir to combine.
- Place pasta on a platter and top with remaining sauce and meatballs and top with more parmesan as desired, or serve individual plates.
- Enjoy!