My neighbour brought these meatballs to a potluck three years ago and I spent the rest of the evening trying to figure out what was in them. The feta worked through the beef in a way I hadn’t expected, holding moisture while adding that sharp, briny edge. She finally shared the recipe, and I’ve made it more times than I can count since. The rye flatbread is not an afterthought: it has a proper chew and a nutty flavour that plays against the cumin and sumac in the meatballs. Serve with the cool yogurt-cucumber sauce and dinner is sorted.
How to Make Beef and Feta Meatballs with Rye Flatbread
Getting the meatballs right
Use beef with a decent fat content; lean mince produces dry meatballs. Crumble the feta into the mix rather than cutting it, so you get pockets of it throughout rather than one big chunk in the middle.
Rolling and resting the flatbread
The dough needs that 10-minute rest in the fridge so it relaxes and rolls thin without springing back. Roll each piece as thin as you can manage. Thick flatbread steams instead of crisping in the dry pan. 
The yogurt sauce
Salt it and let it sit for a few minutes before serving. The salt draws out the cucumber’s water and loosens the yogurt slightly, giving it a better texture to spoon over everything.
Beef and Feta Meatballs with Rye flatbread
- Total Time: 55 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Flavorful feta and sesame meatballs nestled in homemade rye flatbread. Served with a refreshing yogurt sauce.
Ingredients
- 1 lbs (454 g) premium minced (ground) beef
- 1 tbsp ground Cumin
- 1 tsp sumac
- 1 cups (237 ml) Japanese panko crumbs or 1 cups (237 ml) fresh crumbs
- 1 egg
- 1 lbs (454 g) Danish feta
- 1/4 tsp salt
- 1/4 cups (60 ml) sesame seeds
- 3 tbsp olive oil
- 1 cups (237 ml) Greek Yoghurt
- 1/2 small Lebanese cucumber chopped into small pieces
- 1/2 cups (118 ml) mint
- 1/4 tsp salt
- 1 lbs (550 g) Rye flour
- 5 fl oz (150 ml) water
- 4 tbsp (80 ml) olive oil
- 1/4 tsp salt
- 1/4 cups (60 ml) soaked Kialla 7 seeds
- 1/2 cups (118 ml) of 1/2’d cherry tomatoes
- 1 cups (237 ml) Hummus
- 1/2 bunch picked coriander
Instructions
- Combine flour, salt, olive oil, and all but 2 tablespoons of water in a food processor. Process until a ball forms; add remaining water if needed.
- Turn dough out onto a surface, add seed mix (if using), and gently knead until no dry flour remains. Wrap and refrigerate for 10 minutes.
- Cut dough into 6 pieces. Roll each piece thinly on a lightly floured surface.
- Heat a large skillet over medium-high heat (approximately 375°F/190°C). Cook each flatbread for about 30 seconds per side, or until lightly golden. Set aside on a clean tea towel.
- Combine all meatball ingredients in a bowl; mix well with your hands until smooth. Roll into balls and coat with sesame seeds.
- Heat a skillet over medium heat (approximately 350°F/177°C). Add olive oil and brown meatballs on all sides. Transfer to a 375°F (190°C) oven for 12-15 minutes, or cook on the stovetop over low heat to prevent drying out.
- Whisk together all yoghurt sauce ingredients.
- Serve with fresh coriander.
Notes
- For richer flavor, use high-quality ground beef with a higher fat content.
- If you don’t have panko, use breadcrumbs; fresh breadcrumbs will result in a slightly denser meatball.
- To make ahead, prepare the flatbreads and meatballs separately and store them in airtight containers in the refrigerator for up to 2 days. Reheat before serving.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 meatballs, 1 flatbread
- Calories: 600
- Sugar: 5
- Sodium: 600
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 40
- Cholesterol: 150
Frequently Asked Questions
Can I use a different cheese instead of Danish feta?
You can use regular feta or even halloumi cut into small cubes. Danish feta is creamier and melts more smoothly inside the meatballs, so it’s the best option if you can find it.
What does sumac taste like and where can I find it?
Sumac has a tangy, citrusy flavor similar to lemon zest. It’s common in Middle Eastern grocery stores and most well-stocked spice aisles. If you can’t find it, substitute a bit of lemon zest and a pinch of salt.
Can I make the flatbread dough ahead of time?
Yes. Wrap the dough tightly and refrigerate for up to 24 hours. Let it sit at room temperature for about 10 minutes before rolling so it’s easier to work with.
