Looking for an appetizer that will get your guests talking? These Feta Stuffed Olives are wrapped in a delicious meatball mixture made with crunchy pine nuts and bright fresh herbs for a surprising savory bite. Enjoy it with a tangy yogurt dipping sauce!


Makes 6 Servings 1x 2x 4x
  • Party Meatballs
  • 1 lb ground beef
  • 1 lb ground pork
  • 1/2 cup finely diced red onion
  • 1 cup panko breadcrumbs
  • 1 garlic clove finely grated
  • 1/2 cup toasted pine nuts
  • 2 tablespoons chopped dill
  • 1 egg beaten
  • Salt and pepper to taste
  • 24 Feta Cheese Stuffed Olives
  • Tangy Yogurt Sauce
  • 2 cups Greek yogurt
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh dill
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon honey
  • Salt and pepper to taste


  1. Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper.
  2. Make the meatballs: Add the ground beef, ground pork, diced red onion, panko breadcrumbs, pine nuts, garlic cloves, dill, egg and salt and pepper to a large bowl and mix together until fully combined. 
  3. Take 2 tablespoons of the meatball mixture and place a Mezzetta® Feta Cheese Stuffed Olive in the center. Form the meat mixture around the olive and roll together with your hands until smooth. Place on the parchment paper lined baking sheet and repeat with the remaining meat mixture and olives.
  4. Brush the meatballs with the olive oil and transfer to the oven to bake for 25-30 minutes.
  5. Make the tangy yogurt sauce: Add all the ingredients to a medium bowl and whisk together to combine. Set aside.
  6. Transfer the meatballs to a large platter, skewer with toothpicks for serving and serve the tangy yogurt sauce on the side. 
  7. Enjoy!