Lamb and Beef Meatballs Stuffed with Feta Cheese over Spaghetti with “Vodka” Sauce

A different twist on spaghetti and meatballs! The feta gives a nice compliment with the lamb and sauce. Also, the presentation is nice when a meatball is cut open to see a white center.
Lamb and Beef Meatballs Stuffed with Feta Cheese over Spaghetti with Vodka Sauce | Dishin' With Darla

This method will ensure the feta stays in the meatball during cooking.

I often use a vodka sauce over a straight tomato sauce. The acidity of the tomato is neutralized just enough.

Substitutions 

  • All Lamb or all beef is good too. But if you can get both, as the recipe suggests.
  • If not a Feta fan, Mix in the meat large shredded mozzarella cheese instead of Feta mixture.
  • Below is a recipe for pasta sauce. If you prefer a good jar sauce, that is fine. Just add the last 4 ingredients to the store bought sauce.

Lamb and Beef Meatballs Stuffed with Feta Cheese over Spaghetti with “Vodka” Sauce

A different twist on spaghetti and meatballs! The feta gives a nice compliment with the lamb and sauce. Also, the presentation is nice when a meatball is cut open to see a white center.
Prep Time1 hr
Cook Time1 hr 30 mins
Total Time2 hrs 30 mins
Course: Main Course
Cuisine: Italian
Servings: 4 people

Ingredients

Meatballs

  • 1 lb ground chuck
  • 1 lb ground lamb
  • ¼ c catsup
  • ½ onion (minced)
  • 2 garlic cloves (minced)
  • 1 t salt
  • 1 t pepper
  • 1 large egg (beaten)
  • ½ c bread crumbs
  • 2 t basil
  • 1 t oregano
  • 3 T olive oil (for the skillet to cook meatballs)

Feta mixture

  • 8 oz crumbled feta
  • 2 T olive oil
  • ½ t salt
  • ½ t pepper

Sauce

  • 48 oz crushed tomatoes
  • 3 T salted butter
  • 2 T sugar
  • 2 t salt
  • 2 t pepper
  • 1 c onion (minced)
  • 1 T olive oil
  • 2 T dried Basil
  • 2 T dried oregano
  • 3 T sour cream (or 2 T heavy cream)
  • 4 cloves garlic (minced)
  • ½ t cayenne pepper
  • c vodka (optional)

Spaghetti

  • 1 lb spaghetti (fresh if possible but dried is fine)
  • 2 c parmesan (freshly grated)
  • 2 T butter
  • 1 t salt
  • 1 t pepper

Instructions

Sauce

  • In a large skillet, add butter, oil and onion and cook until translucent.
  • Add garlic and cook for 45 seconds on medium heat.
  • Add tomatoes, sugar, salt, pepper, basil, cayenne and oregano.
  • Bring to boil for a few minutes, then reduce to low and let it cook uncovered for an hour.

Meatballs

  • Mix the top 11 ingredients together until well blended. Using your hands is the best way. Set aside.
  • In a separate bowl, mix together the feta, oil, salt and pepper with a fork. Set aside.
  • Make meatballs out of meat mixture, about 3 oz. (10 meatballs)
  • Make 10 little balls out of the feta mixture, evenly about 1 oz each.
  • Take a meatball and flatten the ball half as thick as the original ball.
  • Place the feta ball on top.
  • Push up the sides of the meat until the edges of meat cover the feta ball completely.
  • Make the meatball nice and round placing between both palms and rolling it around to tighten the meat and making it smooth. Like you are playing with playdough.
  • After all 10 are finished, in another skillet, brown meatballs until all sides are browned on medium heat so they do not burn.
  • Add meatballs to the sauce and cover them in sauce.
  • Let cook on simmer for another 20 minutes.
  • If the sauce starts to evaporate, add a little water to maintain a thick consistency.
  • Remove meatballs onto a platter.
  • Put sour cream or heavy cream in sauce and whisk to blend.
  • Blend in ½ c parmesan cheese, vodka, and blend.
  • Add back the meatballs.

Pasta

  • Cook pasta as directed.
  • Drain and add remaining parmesan and butter and stir to combine.
  • Season with salt and pepper.
  • Take ¾ c of sauce and pour into pasta, stir to combine.
  • Place pasta on a platter and top with remaining sauce and meatballs and top with more parmesan as desired, or serve individual plates.
  • Enjoy!

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