Feta Meatballs with Zucchini Noodles Are An Easy Weeknight Dinner

Ree Drummond
·1 min read
pioneer woman feta meatballs with zucchini noodles
Make Feta Meatballs with Zucchini Noodles TonightAntonis Achiellos

Yields: 4 servings

Prep Time: 15 mins

Total Time: 25 mins

Ingredients

  • 1 lb.

    ground beef

  • 1

    large egg

  • 1/2 c.

    crumbled feta cheese

  • 1/3 c.

    panko

  • 1/4 c.

    finely diced onion

  • 3

    garlic cloves, minced

  • 1 1/2 tsp.

    dried oregano

  • 1 tsp.

    ground cumin

  • 2 tsp.

    kosher salt

  • 1/2 tsp.

    black pepper

  • 4 tbsp.

    salted butter

  • 24 oz.

    fresh zucchini noodles

  • Grated zest and juice of 1 lemon

Directions

  1. Preheat the oven to 400˚ and line a baking sheet with parchment paper. Combine the beef, egg, feta, panko, onion, garlic, 1 teaspoon oregano, the cumin, 1½ teaspoons salt and the pepper in a large bowl. Mix with your hands until evenly combined.

  2. Shape the mixture into 16 small meatballs (about 2 tablespoons each) and arrange on the baking sheet.

  3. Bake the meatballs until cooked through, about 15 minutes.

  4. Meanwhile, melt the butter in a large deep skillet over medium heat. Once melted, remove from the heat and add the zucchini noodles, lemon zest and juice and remaining ½ teaspoon each oregano and salt. Toss well. Serve the meatballs with the zucchini noodles. 

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