Feta-Stuffed Meatballs

This dish is derived from an old roommate's mother recipe. I believe she made cheddar cheese stuffed meatballs but I decided feta cheese would be much more suitable and tasty. This recipe would go perfect with a plain pasta sauce and cooked spaghetti noodles.

Feta-Stuffed Meatballs
Serves 6

1 Lb. of Ground Beef, 80/20
1/4 C. of Parmesan Cheese, grated
1/4 C. of Bread Crumbs
3 Tbl. of Herbes de Provence
3 Tbl. of Balsamic Vinegar
2 Tbl. of Garlic, minced
1 Tbl. of Olive Oil
1 Egg, beaten
Feta Cheese, cut into small 1/2" cubes

- Preheat oven to 350 degrees
- In a large bowl, thoroughly combine all ingredients except feta cheese cubes
- Grab about a 1/4 cup hunk of meatball mixture and form it into a ball
- Slightly flatten the ball and place a feta cheese cube in the middle
- Form the meatball around the cheese cubes
- Spray nonstick spray on a cookie sheet and place feta-stuffed meatballs evenly spaced on it
- Bake for 25 to 30 minutes
- Place cooked meatballs in a pot of your favorite pasta sauce (I recommend Vodka Sauce) and simmer for 10 minutes
- Serve atop cooked spaghetti

Suggested Variations:
- Use mozzarella, provolone, or cheddar cheese cubes instead of feta cheese
- Meatballs can be browned in a skillet and finish cooking in pasta sauce