Have you ever considered that your cake pop maker can do more than make desserts? The round molds and simple design make it perfect for cooking mini falafel bites, mini Chinese pork buns and these savory Mediterranean meatballs.
No more fussing with a hot stove--simply pop the meatballs into the machine, and you'll have a hot appetizer or main dish in minutes!
Most traditional meatball recipes involve a fistful of ground beef, a sprinkle of salt and pepper, and a generous helping of canned tomato sauce. But with fresh herbs, feta cheese, and a savory homemade pesto, these meatballs aren't just an accessory to spaghetti noodles--they're a delicious meal all on their own.
And if you've got kids, meatballs are the perfect way to sneak some vegetables into their diet.
This recipe doesn't specify the type of ground meat because it can work with whatever you have on hand: turkey, pork, beef, lamb or bison for bison meatballs. You can choose your favorite.
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Ingredients
- lean ground meat - lamb, beef, turkey, etc.
- feta cheese - you can buy it pre-crumbled for convenience or crumble it yourself
- chopped fresh dill leaves - these will be for the meatballs and fresh dill pesto to serve the meatballs with
- plain Greek yogurt - this is optional for the pesto to thin it out and add creaminess
- lemon juice - freshly squeezed is best
*Check recipe card for ingredient amounts.
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How to Make Mediterranean Meatballs
- Make the meatballs. Mix all the ingredients for the meatballs thoroughly. Make balls with your hands that are about the same size as the holes of the cake pop maker. Unlike cake pops, for the meatballs you'll have to create the round balls as close to the size as possible. (I usually test the size of the meatball in the cake pop maker before it is preheated in order to be more accurate.)
- Bake. Heat the cake pop maker and bake the meatballs with the lid closed for 5 to 6 minutes, or until cooked through. Remove them carefully, as there will be hot oil. (I like to use a toothpick to remove them and wear a heat glove to open and close the lid.) Unplug the cake pop maker and let it cool completely.
- Make the Pesto. For the pesto, pulse all ingredients in a blender and season to taste. Feel free to add more oil if you are having difficulties blending the pesto (if it's still too thick, and you would like a creamier version, you can also add plain Greek yogurt).
- Serve. Serve the meatballs with the pesto.
Chef's Note: Once the cake pop maker has completely cooled, you can begin cleaning as directed in the manual. Paper towel is handy for soaking up the oil.
Serving Suggestions
Despite their reputation as an "easy" food, meatballs are actually one of the most versatile dishes you can make.
Serve these meatballs as the main course, paired with zucchini noodles or a side of pasta or simply as an appetizer. If you're in a pinch, my Mediterranean meatballs do make a hearty side dish.
Whichever way you serve them, these tasty meatballs are one of the best cake pop maker recipes to touch my taste buds that are savory, unlike the sweet pops that usually come out of the treat maker.
How to Store Mediterranean Meatballs
- Store the Mediterranean meatballs in the fridge for up to 3 to 4 days, in an airtight container or freeze them for up to 2 months. Meatballs make a great freezer meal.
- The pesto can be stored in the fridge, covered, for up to 4 or 5 days.
More Savory Cake Pop Maker Recipes to Try
If you tried this Cake Pop Maker Mediterranean Meatballs Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Cake Pop Maker Mediterranean Meatballs
Ingredients
Mediterranean Meatballs
- 1 pound lean ground meat - lamb, beef, turkey, etc.
- 1 cup spinach leaves - chopped
- ½ cup feta cheese - crumbled
- ½ cup fresh dill - chopped
- 1 rosemary sprig - chopped (just the leaves)
- ½ teaspoon salt
- ½ teaspoon pepper
Dill Pesto
- 1 cup fresh dill leaves
- 2-3 tablespoons olive oil
- 2 tablespoons Parmesan cheese
- 1 tablespoon nuts - chopped
- 1 teaspoon lemon juice
- ½ tablespoon plain Greek yogurt - optional
- salt and pepper - to taste
Instructions
- Mix all the ingredients for the meatballs thoroughly.1 pound lean ground meat, 1 cup spinach leaves, ½ cup feta cheese, ½ cup fresh dill, 1 rosemary sprig, ½ teaspoon salt, ½ teaspoon pepper
- Make balls with your hands that are about the same size as the holes of the cake pop maker. Unlike cake pops, for the meatballs you'll have to create the round balls as close to the size as possible. (I usually test the size of the meatball in the cake pop maker before it is preheated in order to be more accurate.)
- Preheat the cake pop maker and bake the meatballs with the lid closed for 5 to 6 minutes, or until cooked through. Remove them carefully, as there will be hot oil. (I like to use a toothpick or tongs to remove them and wear a heat glove to open and close the lid.) Unplug the cake pop maker and let it cool completely.
- For the pesto, pulse all ingredients in a blender and season to taste. Feel free to add more oil if you are having difficulties blending the pesto (if it's still too thick, and you would like a creamier version, you can also add plain Greek yogurt).1 cup fresh dill leaves, 2-3 tablespoons olive oil, 2 tablespoons Parmesan cheese, 1 tablespoon nuts, 1 teaspoon lemon juice
- Serve the meatballs with the pesto.
Equipment
Notes
- Once the cake pop maker has completely cooled, you can begin cleaning as directed in the manual. Paper towel is handy for soaking up the oil.
- The nutrition information for this recipe does not include the pesto.
- Store the meatballs in the fridge for up to 3 to 4 days, in an airtight container or freeze them for up to 2 months.
- The pesto can be stored in the fridge, covered, for up to 4 or 5 days.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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