Cake Pop Maker Mediterranean Meatballs
These Mediterranean meatballs, made in a cake pop maker, are filled with feta, spinach and other herbs and seasonings. They are served with a fresh dill pesto.
Servings: 24 meatballs, approximately
Calories: 58kcal
Equipment
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.
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
Calories: 58kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 110mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 368IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg
