Kefta Meatballs Whipped Feta Potatoes

Kefta Meatballs with Whipped Feta Potatoes

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I have been trying to think of fun twists on the typical traditional meals and came up with this idea. These Mediterranean flavored meatballs are a fun twist on the traditional flavors. To go along with it, I added some whipped feta to my mashed potatoes. I love Mediterranean food! As winter comes, I find myself looking for something a bit more cozy…and these were born!

These kefta meatballs are just a different form of my Kefta Skewers, which you can find on my Instagram page. I mixed the whipped cream cheese and the feta until smooth, but you don’t have to do that if you would rather not. You will just have pieces of feta throughout the potatoes vs all mixed in. It would be great either way

Here is what you will need:

  • Ground Beef – 93/7. I wouldn’t recommend anything leaner or they will be dry.
  • Red Onion – I grate it here to add so much flavor to the meatballs. It blends really nicely versus chopping them.
  • Fresh Mint & Parsley – I find these really amp up the flavor and make it traditional. Try not to skip if you can.
  • Coriander
  • Cumin
  • Allspice
  • Cinnamon
  • Ground Ginger
  • Paprika – hot would be great, but smoky works!
  • Potatoes – I used Idaho baking potatoes. Yukon Gold would be great too.
  • Feta
  • Milk – I used nonfat, but whatever you have on hand is fine. Just don’t use vanilla almond milk, haha!
  • Whipped Cream Cheese

DID YOU MAKE THIS RECIPE?! We’d love to see it! Please leave a comment or tag me in a photo on Instagram @sprinklesandthesmiths (click icon below)

Kefta Meatballs with Whipped Feta Potatoes

Course: DinnerCuisine: MediterraneanDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

20

minutes
Calories

333

kcal
Protein

30.8

g
Fat

10.5

g
Carbohydrates

28.9

g

Ingredients

  • Meatballs
  • 1 lb ground beef (93/7)

  • 1/4 cup Italian breadcrumbs

  • 1/3 cup milk

  • 2 tbsp egg whites

  • 1/4 cup grated red onion

  • 3 tbsp minced fresh mint

  • 3 tbsp minced fresh parsley

  • 1 tbsp coriander

  • 1 1/2 tsp salt

  • 1 tsp cumin

  • 1/2 tsp allspice

  • 1/2 tsp cinnamon

  • 1/4 tsp ground ginger

  • 1/4 tsp paprika

  • 1/4 tsp pepper

  • Potatoes
  • 1 lb Idaho or Russet potatoes

  • 1/4 cup feta

  • 1 oz whipped cream cheese

  • 3/4 cup – 1 cup milk

  • Salt to taste

Directions

  • Peel potatoes and cut into 2″ pieces. Place in a large pot and cover with water. Bring to a boil and cook potatoes until soft. Drain.
  • Preheat oven to 350.
  • Meanwhile, combine breadcrumbs and 1/3 cup milk in a small bowl and let sit while you mix the rest of the ingredients, at least 5 minutes.
  • Mix the beef, onion, egg whites, and spices (don’t overmix). Add breadcrumb mixture.
  • Form meat mixture into 16 meatballs (about 1-1.5″ each) and place on a foil lined sheet pan.
  • Bake for 15 minutes, until cooked through.
  • Mash potatoes using a potato masher.
  • Combine whipped cream cheese and feta in a small food processor. Add 1/4 cup milk.
  • Add whipped feta into potatoes and slowly adding remaining milk to your desired consistency, adding more if needed. Salt to taste.
  • Divide potatoes and meatballs onto 4 plates. Serve with a cucumber tomato salad or garlic green beans.

Notes

  • MFP Entry: Sprinkles and the Smiths Kefta Meatballs
  • MFP Entry: Sprinkles and the Smiths Whipped Feta Potatoes

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