Eat'n & Drink'n

Feta and Fennel Meatballs

My wife made a large batch of meatballs the other day and they were heavenly. I made her write the recipe down to share with the world, but of course she claims that she can't be held accountable for the exact instructions. My response, "Please, woman, as if I ever know exactly how I made something."

Meatballs are a wonderful thing to freeze and have on lots of dishes. Have some marinara sauce made already then whipping up some sandwiches or pasta takes no time at all. Having little things like this around in our fridge is great for the busy family and you will never taste anything like them from a store bought frozen aisle.

Prep Time: 10 min
Cook Time: 10 min
Number of Servings: None

Ingredients

• 2 lb beef ground
• 4 slices bread whole wheat
• 1/4 cup milk
• 1 egg
• 1 tsp fajita seasoning
• 1-2 tsp crushed red pepper
• 1-2 tsp fennel seeds
• 1/4 cup feta cheese
• 2 tbsp cooking oil

Preparation

Tear the bread into small pieces and stir with milk and eggs until consistent mixture. Mix the rest of the ingredients and gently mix with the ground beef. Form the meatballs to the desired size make sure not to compact them too tightly.

In a skillet, heat oil until its hot enough to pop when a drop of water is added. Fry each side of the meatballs for about 5 minutes. Serve what you need and freeze the rest. With golf ball size meatballs makes about two dozen.

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