Brothy Za'atar Feta Meatballs
Brothy Za'atar Feta Meatballs
Ingredients
For the Meatballs
- 1 pound ground beef, or ground lamb
- 1/2 cup breadcrumbs
- 1 egg yolk
- 1/4 cup fresh parsley, finely chopped
- 1/2 cup feta cheese, crumbled
- 1 tablespoon za'atar spice blend
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Broth
- 2 tablespoons olive oil
- 3 garlic, cloves, minced
- 6 cups chicken broth, or vegetable broth
- 1/2 cup small pasta, such as ditalini or macaroni
- 2 eggs, large
For Garnish
- 2 tablespoons fresh dill, chopped
- 1 teaspoon za'atar spice blend
- 1/4 cup feta cheese, crumbled
Instructions
- 1
In a large bowl, combine the ground meat, breadcrumbs, egg yolk, fresh chopped parsley, 1/2 cup crumbled feta cheese, 1 tablespoon za'atar spice blend, salt, and black pepper. Use a spoon to initially mix the ingredients, then use your hands to thoroughly combine everything until well incorporated.
⏱️ 10 min
- 2
Line a baking sheet with parchment paper. Use a small ice cream scoop (about 1 1/2 tablespoons) or your hands to portion out the meatball mixture. Roll the portions into small, uniform meatballs. Place the formed meatballs on the prepared baking sheet.
⏱️ 10 min
- 3
Heat olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Be careful not to burn the garlic.
⏱️ 2 min
- 4
Carefully add the prepared meatballs to the pot. Brown the meatballs on all sides, working in batches if necessary to avoid overcrowding the pot. This should take about 5-7 minutes.
⏱️ 7 min
- 5
Pour the chicken or vegetable broth into the pot, ensuring the meatballs are mostly submerged. Add the small pasta. Bring the mixture to a simmer, then reduce heat to medium-low and cook until the pasta is al dente and the meatballs are cooked through, about 8-10 minutes. Stir occasionally to prevent pasta from sticking.
⏱️ 10 min
- 6
While the pasta cooks, whisk together the 2 large eggs in a separate small bowl.
⏱️ 1 min
- 7
Once the pasta is al dente, carefully ladle about 1/2 cup of the hot broth from the pot into the whisked egg mixture, whisking constantly. This tempering step prevents the eggs from scrambling when added to the hot liquid.
⏱️ 2 min
- 8
Slowly pour the tempered egg mixture back into the pot with the meatballs and pasta, stirring continuously to incorporate it into the broth. Cook for another 1-2 minutes, stirring gently, until the broth slightly thickens and becomes creamy.
⏱️ 2 min
- 9
Remove the pot from the heat. Stir in the fresh chopped dill and the remaining 1 teaspoon of za'atar spice blend.
⏱️ 1 min
- 10
Ladle the brothy za’atar feta meatballs and pasta into serving bowls. Garnish each serving with additional crumbled feta cheese and a sprinkle of za’atar.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Brothy Za'atar Feta Meatballs
For the Meatballs
- 1 pound ground beef, or ground lamb
- 1/2 cup breadcrumbs
- 1 egg yolk
- 1/4 cup fresh parsley, finely chopped
- 1/2 cup feta cheese, crumbled
- 1 tablespoon za'atar spice blend
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Broth
- 2 tablespoons olive oil
- 3 garlic, cloves, minced
- 6 cups chicken broth, or vegetable broth
- 1/2 cup small pasta, such as ditalini or macaroni
- 2 eggs, large
For Garnish
- 2 tablespoons fresh dill, chopped
- 1 teaspoon za'atar spice blend
- 1/4 cup feta cheese, crumbled
Instructions
- 1
In a large bowl, combine the ground meat, breadcrumbs, egg yolk, fresh chopped parsley, 1/2 cup crumbled feta cheese, 1 tablespoon za'atar spice blend, salt, and black pepper. Use a spoon to initially mix the ingredients, then use your hands to thoroughly combine everything until well incorporated.
⏱️ 10 min - 2
Line a baking sheet with parchment paper. Use a small ice cream scoop (about 1 1/2 tablespoons) or your hands to portion out the meatball mixture. Roll the portions into small, uniform meatballs. Place the formed meatballs on the prepared baking sheet.
⏱️ 10 min - 3
Heat olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Be careful not to burn the garlic.
⏱️ 2 min - 4
Carefully add the prepared meatballs to the pot. Brown the meatballs on all sides, working in batches if necessary to avoid overcrowding the pot. This should take about 5-7 minutes.
⏱️ 7 min - 5
Pour the chicken or vegetable broth into the pot, ensuring the meatballs are mostly submerged. Add the small pasta. Bring the mixture to a simmer, then reduce heat to medium-low and cook until the pasta is al dente and the meatballs are cooked through, about 8-10 minutes. Stir occasionally to prevent pasta from sticking.
⏱️ 10 min - 6
While the pasta cooks, whisk together the 2 large eggs in a separate small bowl.
⏱️ 1 min - 7
Once the pasta is al dente, carefully ladle about 1/2 cup of the hot broth from the pot into the whisked egg mixture, whisking constantly. This tempering step prevents the eggs from scrambling when added to the hot liquid.
⏱️ 2 min - 8
Slowly pour the tempered egg mixture back into the pot with the meatballs and pasta, stirring continuously to incorporate it into the broth. Cook for another 1-2 minutes, stirring gently, until the broth slightly thickens and becomes creamy.
⏱️ 2 min - 9
Remove the pot from the heat. Stir in the fresh chopped dill and the remaining 1 teaspoon of za'atar spice blend.
⏱️ 1 min - 10
Ladle the brothy za’atar feta meatballs and pasta into serving bowls. Garnish each serving with additional crumbled feta cheese and a sprinkle of za’atar.
⏱️ 2 min