Cake pops have emerged as one of this decade's most popular desserts, with countless magazine photo-shoots, online recipes, and Instagram photos dedicated to the bite-sized snack. If you've got a cake pop maker, you know it's easier than ever to make cake pops for parties and family get-togethers.
But 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 our Mediterranean meatball recipe.
No more fussing with a hot stove--simply pop the meatballs into the machine, and you'll have a hot dinner in minutes!
Ingredients
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
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
How to Make Them
- 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.
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.
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.
Serve these meatballs as the main course, paired with cooked vegetables or a side of pasta or simply as an appetizer. If you're in a pinch, our Mediterranean meatballs do make a hearty side dish.
Try substituting the feta cheese with another Italian favorite, like mozzarella or Parmesan.
If you're an experienced chef, you can experiment with different herbs and spices to create a bold, original flavor.
And if you've got kids, meatballs are the perfect way to sneak some vegetables into their diet.
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.
Storage
- 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.
What are your favorite takes on the classic meatball recipe? Did you enjoy this version? Let me know in the comments.
📋Recipe
Cake Pop Maker Mediterranean Meatballs
Ingredients
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
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.
- 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.)
- 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.
- 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 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.
Leave a Reply