Kittencal's Greek Lamb and Feta Meatballs (Keftedakia)

"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 :)"
 
Download
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Mercy photo by Mercy
Ready In:
24hrs 20mins
Ingredients:
12
Yields:
16 meatballs
Advertisement

ingredients

Advertisement

directions

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

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. These meatballs are packed with so much flavor, and they all blend so well together. They're delicious! I served them with pita, hummus and a simple cucumber and tomato salad. The perfect weeknight supper or weekend lunch. I loved it.
     
  2. 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!
     
  3. 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!
     
  4. 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. 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!)<br/><br/>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!!!!
     
Advertisement

Tweaks

  1. These are delicious. The only changes I made were using cilantro instead of parsley and I chilled it for only 1 hour -- not the 24 indicated. After 20 minutes, the meatballs were cooked but not at all browned. I served them with a greek salad and the meal was really great -- great flavor. So if you didn't plan ahead, I would try this recipe anyway.
     
  2. 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!
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes