Kittencal's Greek Lamb and Feta Meatballs (Keftedakia)

Total Time
24hrs 20mins
Prep 24 hrs
Cook 20 mins

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 :)

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.
Most Helpful

5 5

Simply divine! I also used Kalamata olives instead of green olives and I tossed the finished meatballs with sauteed onions, peppers and tomatoes and served it over couscous. If there had been any leftovers, I'd bet they would be great stuffed in a pita. Quick, rich and elegant! Thank you for this wonderful recipe!

5 5

This is one of those recipes you wish you could give more stars! Nothing changed or added (but of course we used the garlic), just a simple, easy to follow recipe, with things we always have in the pantry or freezer-great thank you!

5 5

OMG! These were DELISH!!!! I LOVE Greek food and had been wanting to make Greek meatballs but couldn't find a recipe that looked like it had the ingredients I wanted and then I came across this one. The biggest disappointment was that I only cooked one batch - LOL! Made just two changes - substituted black olives for the green and added 1 Tbsp. of dill, since I'm not fond of tzatziki sauce. I had to whip up a creative quasi-sauce when I realized I had nothing to "dip" the meatballs in and they were STILL yummy! (amazing what you can do with V-8 juice, BBQ sauce, diced tomatoes, teriyaki marinade, and spices - HA!)

This will be my new "signature" dish I will take to parties and tell everyone it's my *secret recipe*! THANK YOU Kittencalskitchen for posting :-) SOOO YUMMY!!!!