6 oz block feta cheese, cut into small squares (about 3/4″)
Olive oil, for pan frying
1 bunch mint leaves
2 small cucumbers
Fresh lemon juice
Hummus or tzatziki, to serve
For the Meatballs:
1.5 lb ground turkey, beef, or lamb
5 cloves garlic, minced
1/4 cup onion, minced or grated
1/4 cup fresh parsley, chopped
2 teaspoons coriander
2 teaspoons cumin
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon ginger
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
In a large bowl, combine all of the meatball ingredients. Mix well.
Roll the meat mixture into 20 meatballs. One at a time, flatten the meatballs slightly, place the feta on top and press lightly, and then form the meatball again around the feta. Continue until all of the meatballs are stuffed with feta.
Heat 2 tablespoons of olive oil in a large pan over medium heat. When hot, add in the meatballs in batches and cook until browned and cooked through, about 3 minutes per side. Remove from heat and set the meatballs on a paper towel to absorb excess oil.
Using a mandoline, thinly slice the cucumber. Spritz or drizzle with lemon juice.
Place a small mint leaf on top of each meatball and wrap the cucumber slices around the meatballs. Secure with toothpicks.
Serve at room temperature or cold with hummus or tzatziki.