Why You’ll Love This Recipe

These Cucumber-Wrapped, Feta-Stuffed Meatballs are a fun and elegant take on the classic meatball. The juicy, flavorful meatball is stuffed with creamy feta, while the cool cucumber adds a refreshing contrast that makes each bite even more delightful. They’re light yet satisfying, and the addition of fresh herbs and spices enhances the overall flavor. Perfect for anyone looking for a unique and flavorful appetizer, these meatballs are guaranteed to be a crowd-pleaser at your next event.

Ingredients

1 lb ground beef, chicken, turkey, or lamb (choose your preferred meat)
1/2 cup feta cheese, crumbled
1/4 cup breadcrumbs (or gluten-free breadcrumbs for a gluten-free version)
1/4 cup fresh parsley, chopped (or mint for a Mediterranean twist)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper, to taste
1 tablespoon olive oil (for cooking)
1 large cucumber, thinly sliced into rounds
1 tablespoon fresh lemon juice (optional, for added freshness)
Fresh herbs (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the meatball mixture:
- In a large bowl, combine the ground meat, crumbled feta cheese, breadcrumbs, fresh parsley, garlic powder, onion powder, salt, and pepper. Mix everything together until fully combined. If the mixture feels too wet, you can add a little more breadcrumbs to help bind it.
Form the meatballs:
- Using your hands, roll the meat mixture into small meatballs, about 1 to 1.5 inches in diameter. You should be able to make around 12-14 meatballs depending on the size.
Cook the meatballs:
- Heat olive oil in a skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook the meatballs for about 4-5 minutes per side, until they are golden brown and cooked through. Alternatively, you can bake the meatballs in a preheated oven at 375°F (190°C) for 15-20 minutes until fully cooked.
Prepare the cucumber wraps:
- While the meatballs are cooking, use a vegetable peeler or mandolin to slice the cucumber into thin, wide rounds. Lay the slices flat on a cutting board, and if necessary, trim the cucumber slices to a size that will fit around the meatballs.
Assemble the meatballs:
- Once the meatballs are cooked, remove them from the pan and let them cool for a few minutes. Take a cucumber slice and gently wrap it around each meatball. You can secure it with a toothpick if needed, or simply let the cucumber hold itself in place.
Serve:
- Arrange the cucumber-wrapped meatballs on a platter. Drizzle with fresh lemon juice for an extra burst of flavor and garnish with extra chopped herbs or a sprinkle of feta, if desired.
Enjoy:
- Serve immediately, or refrigerate for up to 2 hours before serving for a chilled appetizer. These meatballs are perfect for dipping in a yogurt-based sauce, tzatziki, or even a light tomato salsa.

Servings and Timing

Servings: Makes 12-14 meatballs (depending on size)
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Total Time: 30-35 minutes

Variations

Gluten-free version: Use gluten-free breadcrumbs or oat flour in place of regular breadcrumbs to make this dish gluten-free.
Vegetarian option: Substitute the meat with a vegetarian filling like a mixture of mashed chickpeas, quinoa, and feta cheese for a plant-based version.
Spicy kick: Add some red pepper flakes or cayenne pepper to the meatball mixture for a little heat.
Different cheese: Swap out the feta cheese for goat cheese, mozzarella, or ricotta for a different flavor profile.
Herb variations: Feel free to use other herbs like dill, cilantro, or basil for a fresh twist on the flavor.

Storage/Reheating

Cucumber-Wrapped, Feta-Stuffed Meatballs are best enjoyed fresh, as the cucumber can lose its crunch if stored too long. However, you can store the cooked meatballs (without the cucumber wrap) in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the meatballs in a skillet or oven until heated through. Add the cucumber wrap just before serving to keep the cucumber fresh and crisp.

FAQs

1. Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs ahead of time and store them in the refrigerator for up to 24 hours before cooking. Once cooked, they can be stored for 2-3 days.

2. Can I use a different kind of cheese instead of feta?

Yes! You can experiment with other cheeses like goat cheese, ricotta, or even cream cheese for a different creamy texture inside the meatballs.

3. How can I make these meatballs spicier?

To add a spicy kick, incorporate some red pepper flakes or diced jalapeños into the meatball mixture before cooking. You can also serve them with a spicy dipping sauce.

4. Can I make these meatballs without feta cheese?

Yes, if you prefer, you can skip the feta cheese or substitute it with other creamy cheeses like ricotta or a plant-based cheese if making a dairy-free version.

5. Can I use ground turkey or chicken instead of beef?

Yes! Ground turkey or chicken works well in this recipe and provides a leaner option for the meatballs.

6. Can I make these meatballs in the oven instead of frying?

Yes, you can bake the meatballs at 375°F (190°C) for about 15-20 minutes, until they are fully cooked and golden brown. Just make sure to line the baking sheet with parchment paper to prevent sticking.

7. How do I ensure the meatballs stay juicy?

Be careful not to overmix the meatball mixture, as this can make them tough. Also, try not to overcook them, as they’ll dry out. Keep the cooking time to around 15-20 minutes, depending on the size of the meatballs.

8. Can I prepare the cucumber wraps ahead of time?

It’s best to prepare the cucumber wraps fresh, as they tend to lose their crispness if stored for too long. Prepare them just before serving to ensure the cucumber stays crunchy.

9. How do I serve these meatballs for a party?

These meatballs make an excellent appetizer! Arrange them on a platter with toothpicks for easy picking, and serve with a dipping sauce such as tzatziki, tahini, or a yogurt-based dressing.

10. Can I freeze these meatballs?

Yes, you can freeze the uncooked meatballs. Place them on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. To cook, bake them directly from frozen, adjusting the cooking time by a few minutes.

Conclusion

Cucumber-Wrapped, Feta-Stuffed Meatballs are a fresh, flavorful, and fun appetizer that’s perfect for any occasion. The combination of juicy meatballs, creamy feta, and refreshing cucumber provides a delightful mix of textures and flavors that everyone will love. Whether you’re hosting a party or just want to enjoy a light, savory snack, these meatballs are sure to impress. With their simple preparation and endless customization options, they’re a must-try for any gathering!

Cucumber-Wrapped, Feta-Stuffed Meatballs