Came up with this on a rainy day, wanted something for dinner. Pair with salad, pasta, sauce of your choice, and bread. Enjoy! Will fill you up for sure. Meatballs can be used in stew, spaghetti, frozen for later, or a sandwich.

James Dillard
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Lightly spray a baking sheet with cooking spray.

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  • Mix ground beef, ground pork, bread crumbs, onion soup mix, egg, pepper, Italian seasoning, and garlic together in a bowl. Form a 2 to 3-inch meatball around 1 1/2 teaspoons feta cheese. Place stuffed meatballs on the prepared baking sheet.

  • Bake in the preheated oven for 10 minutes. Turn meatballs and continue baking until browned and cooked through, 10 to 20 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from oven and transfer meatballs to a separate pan and tent with aluminum foil for 3 to 5 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

309 calories; 20.6 g total fat; 109 mg cholesterol; 621 mg sodium. 6.7 g carbohydrates; 23.5 g protein; Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/01/2015
These were a huge hit in my house! I've also made them using Greek spice instead of Italian it was very scrumptious....mmmmmm Read More
(1)

Most helpful critical review

Rating: 3 stars
03/04/2014
These meatballs are hot! Read More
(3)
9 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/01/2015
These were a huge hit in my house! I've also made them using Greek spice instead of Italian it was very scrumptious....mmmmmm Read More
(1)
Rating: 3 stars
03/04/2014
These meatballs are hot! Read More
(3)
Rating: 5 stars
12/01/2015
These were a huge hit in my house! I've also made them using Greek spice instead of Italian it was very scrumptious....mmmmmm Read More
(1)
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Rating: 5 stars
04/06/2017
My husband loved it. I did change some of the ingredients and also the temperature: (1) plain bread crumbs instead of Italian-seasoned bread crumbs (2) 1 pc. fresh medium size onion instead of onion mix (3) Veal instead of beef (more tender) and (4) 160 degrees C instead of 220 degrees C (same: for 30 minutes) Read More
Rating: 4 stars
05/28/2016
I didn't change anything except I used plain bread crumbs as I didn't have any italian style on hand. These are pretty good meatballs and not very hard to put together. I rolled them by hand then poked my finger into them to make a little hole to drop the feta in and then pinched the meat back together and gave another quick roll to round the meatball back out. It made 24 good sized meatballs. Would also be great with some marinara sauce and provolone on subs as the feta isn't too overwhelming. I served them with broiled zucchini spears and was a great low carb dinner. Read More
Rating: 4 stars
12/02/2018
I didn t have onion soup mix so I feel mine turned out a little bland. And instead of feta I used cubes of semi frozen marble cheese. They weren t frozen enough because they had melted through. Next time I will try with feta and it will be glorious. Read More
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Rating: 5 stars
07/31/2017
These were amazing but a. It to much pepper for our tasting. Second time around I used half the pepper and they were perfect. They make a Great addition to any Italian meal or by themselves they are just as good. They even freeze well so you can make a bunch ahead of time. Read More
Rating: 4 stars
01/19/2020
The flavor of these meatballs was delicious but the texture was rubbery. If anyone knows how to avoid this I would be interested to know. Read More