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Feta Stuffed Goat Meatballs

Prep Time

    •    Prep time: 45 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 4


    •   1 ½ pounds ground goatmeat
    •   ½ onion, finely chopped
    •   2 cloves garlic, crushed
    •   1 teaspoon ground cumin
    •   ½ teaspoon ground coriander
    •   ¼ teaspoon ground cardamom
    •   ¼ cup chopped flat leaf parsley
    •   1 teaspoon finely grated lemon rind
    •   salt and cracked black pepper
    •   4 ounces Greek feta, chopped into ¾ inch cubes
    •   Tzatziki, tabouli and pita bread, to serve


  1. Place the ground goat in a large bowl with the onion, garlic, spices, parsley, lemon rind, salt and pepper. Mix until fully combined.
  2. Take enough mixture to roll into a ball just larger than the size of a golf ball. Make an indent in the centre of the ball and place a cube of feta. Fold the mixture around the feta to ensure the cheese is fully enclosed. Repeat with remaining mince mixture and feta. Place on a tray and refrigerate 15 minutes.
  3. Preheat oven to 350°F.
  4. Heat a couple of tablespoons of oil in a large non stick frying pan. Fry the meatballs over medium heat in batches until golden and sealed then place on a baking tray lined with baking paper. Transfer to the oven and cook for another 8-10 minutes.
  5. Serve meatballs with tzatziki, tabouli and pita bread.

This great family recipe is thanks to True-Aussie-Beef-and-Lamb Recipes at


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