Kittencal's Greek Lamb and Feta Meatballs (Keftedakia)

Kittencal's Greek Lamb and Feta Meatballs (Keftedakia) created by Jonathan Melendez

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:
24hrs 20mins
Yields:
Units:

ingredients

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.
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RECIPE MADE WITH LOVE BY

"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 :)"
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  1. Jonathan Melendez
    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.
    Reply
  2. Jonathan Melendez
    Kittencal's Greek Lamb and Feta Meatballs (Keftedakia) Created by Jonathan Melendez
    Reply
  3. Jonathan Melendez
    Kittencal's Greek Lamb and Feta Meatballs (Keftedakia) Created by Jonathan Melendez
    Reply
  4. Jonathan Melendez
    Kittencal's Greek Lamb and Feta Meatballs (Keftedakia) Created by Jonathan Melendez
    Reply
  5. 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!
    Reply
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