Cake Pop Maker Mediterranean Meatballs
These Mediterranean meatballs are filled with feta, spinach and other herbs and seasonings. They are then served with a fresh dill pesto.
Servings 24 meatballs, approximately
- 17.6 oz. (500 g) 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 tsp. salt
- ½ tsp. pepper
- 1 cup fresh dill leaves
- 2-3 tbsp. olive oil
- 2 tbsp. Parmesan cheese
- 1 tbsp. nuts chopped
- 1 tsp. lemon juice
- 1/2 tbsp. Greek yogurt plain (optional)
- Salt and pepper to taste
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 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.
- 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.
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