Mediterranean Grilled Meatballs with Feta and Tomato bring the warmth of late summer into cozy fall evenings. Wrapped in foil and cooked until tender, each bite is smoky, creamy, and full of that rustic, home-cooked charm that makes autumn meals so special.
Ingredients
- 1 ¾ lb ground beef (or a mix of beef and pork)
- 3 medium onions, divided
- 1 lb ripe tomatoes, sliced
- 5 oz feta cheese, crumbled
- 5 oz sour cream
- 1 clove garlic, minced
- ½ cup plain yogurt
- 1 large egg
- 1 tsp Mediterranean or gyro seasoning
- 1 tbsp olive oil
- ½ bunch fresh thyme (or 1 tsp dried)
- Salt and black pepper, to taste
Instructions:
Finely chop one onion and the garlic. In a large bowl, combine them with the ground meat, yogurt, egg, salt, pepper, and seasoning. Mix well and shape into 6 meatballs.
Slice the remaining onions and tomatoes into rings. Mix feta with sour cream and thyme. Cut 6 pieces of aluminum foil.
On each foil sheet, layer tomato and onion slices, drizzle lightly with olive oil, and season with salt and pepper. Place one meatball on top, then spoon over the feta–sour cream mixture.
Seal the foil packets and grill over medium heat for about 15 minutes, turning occasionally, until the meatballs are fully cooked and the cheese mixture is bubbly.
Open the foil carefully, sprinkle with a bit more thyme, and enjoy warm — straight from the foil or plated with crusty bread.
These foil packets can also be baked in the oven at 400°F for about 20 minutes — perfect for an easy weeknight dinner with Mediterranean flair.
