Feta-Stuffed Meatball Mediterranean Bowl

Stella Star Ingredient: Spiced Chickpeas


  • Feta-stuffed meatballs:
  • 1 1/2 pounds lean ground beef
  • 3 green onions, thinly sliced
  • 1 large egg
  • 2 tablespoons chopped mint
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper
  • 3-ounce block of feta, cut into 1/2-inch cubes
  • Spiced chickpeas (Stella Star Ingredient):
  • 3 tablespoons extra-virgin olive oil
  • 6 cloves garlic, sliced
  • 1 shallot, sliced
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • Pinch of red chili flakes
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1/4 cup cilantro leaves
  • Kosher salt and freshly ground black pepper
  • Zucchini noodles:
  • 4 spiralized zucchinis
  • 2 tablespoons olive oil
  • Juice of half a lemon
  • Pinch kosher salt
  • To assemble:
  • Grated carrots
  • Grape tomatoes, sliced
  • Persian cucumbers, sliced


  1. For the meatballs:
  2. Heat oven to 425 degrees F. Line a sheet tray with parchment paper.
  3. Combine beef, green onions, garlic, egg, mint, cumin, salt and pepper in a large bowl. Roll golfball-sized meatballs with your hands and pop a cube of feta inside. Bake for 15 to 20 minutes.
  4. For the chickpeas:Add olive oil to a large sauté pan over medium-high heat. Once hot, add garlic and shallot and sauté until softened, about 4 minutes. Sprinkle with smoked paprika, cumin and chili flakes. Stir until fragrant, about 1 minute. Season with a pinch of salt and pepper. Stir in chickpeas and cook for 5 minutes. Taste for seasoning and adjust. Turn off heat and stir in cilantro leaves.
  5. For the zucchini noodles: Add zucchini to a bowl and drizzle with olive oil, lemon juice and salt. Toss with hands. Let soften for 5 to 10 minutes at room temperature.
  6. To assemble bowl: Add zucchini noodles to the bottom of the bowl, top with meatballs, spiced chickpeas, feta, grated carrots, sliced grape tomatoes and sliced Persian cucumbers.