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

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!

Mercy May 08, 2004

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!

JustJanS January 10, 2004

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!!!!

Flyinirish33 March 27, 2011