Kittencal's Greek Lamb and Feta Meatballs (Keftedakia)

READY IN: 24hrs 20mins
Recipe by Kittencalrecipezazz

These are a huge favorite with my family, there a wonderful change from regular beef meatballs, plan ahead the mixture needs to chill for 24 hours before shaping into balls :)

Top Review by Lise S.

These were very good and liked by those who ate. I let the mixture sit in the refrigerator for 48 hours. They held together while the cheese and lamb fat melted. They were a bit salty for my taste so I wouldn't add the salt. The cheese and olives lend enough on their own. I served with corkscrew pasta in a olive oil, butter, garlic and cilantro sauce. A wine from Southern Italy such as Aglianico del Ventura goes well!

Ingredients Nutrition


  1. In a large bowl, mix together, all ingredients including the 1 tablespoon of olive oil.
  2. Cover and refrigerate for 24 hours or up to 48 hours.
  3. Shape into 16 meatballs, and place on a baking sheet.
  4. Set oven to 350 degrees F.
  5. Bake for about for 20-25 minutes or until meat is cooked.

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