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 :)

• Ready In: 24 hrs 20 mins
• Yields: 16 meatballs

Ingredients

• 1  lb ground lamb
• 1⁄2 teaspoon seasoning salt or 1⁄2 teaspoon  white salt
• 1⁄2 teaspoon fresh ground black pepper (or to taste)
• 1 -2  tablespoon  fresh minced garlic
• 1⁄3 cup  fresh minced parsley (can use a little more)
• 1  pinch dried oregano (rubbed between fingers to release the flavors)
• 1  small onion, finely chopped
• 1⁄2 cup  crumbled feta cheese
• 1⁄2 cup  chopped pitted green olives
• 2  eggs, slightly beaten
• 1  teaspoon white vinegar
• 1  tablespoon olive oil

Directions

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.