Greek Lamb Feta Meatballs Recipes

GREEK LAMB & FETA MEATBALLS

Greek Lamb & Feta Meatballs image

A recipe from one of my husband's colleagues. She said she usually just uses 1 lb of meat, since that's the typical pkg size and has substituted dried oregano, basil, parsley, and mint for the fresh herbs. It was a big hit at the party. Number of meatballs depends on how big you make each one; would work as an appetizer or part of a main dish.

Provided by winkki

Categories Lamb/Sheep

Time 20m

Yield 2 dozen (approx)

Number Of Ingredients 6

Ingredients

1 1/2 lbs ground lamb
4 ounces crumbled feta
3 tablespoons chopped fresh parsley
1 tablespoon chopped of fresh mint
1/2 cup breadcrumbs
2 -4 cloves garlic (depending on how much you like garlic!)

Steps:

Combine all ingredients.
Shape into balls.
Broil for 15 min at 400 degrees.
Serve with rice, tabbouleh, hummus, pita, etc or with tahini dip& enjoy!

Nutrition Facts : Calories 1232.5, Fat 93.9, SaturatedFat 44, Cholesterol 301.8, Sodium 1073.7, Carbohydrate 23.5, Fiber 1.7, Sugar 4.2, Protein 68.9

KITTENCAL'S GREEK LAMB AND FETA MEATBALLS (KEFTEDAKIA)

Kittencal's Greek Lamb and Feta Meatballs (Keftedakia) image

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 :)

Provided by Kittencalrecipezazz

Categories Lamb/Sheep

Time P1DT20m

Yield 16 meatballs

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 118.2, Fat 9.8, SaturatedFat 4, Cholesterol 48.1, Sodium 144.3, Carbohydrate 1.1, Fiber 0.3, Sugar 0.4, Protein 6.3

GREEK LAMB MEATBALLS

Greek lamb meatballs image

Prep these comforting Greek lamb meatballs with chargrilled veg and potatoes in just five minutes. A guaranteed family favourite, perfect for busy weeknights

Provided by Esther Clark

Categories Main course

Time 40m

Number Of Ingredients 11

Ingredients

2 tbsp olive oil
500g lamb meatballs
300g baby new potatoes, thickly sliced
2 large garlic cloves, crushed
185g chargrilled vegetables, drained if in oil
2 x 400g cans chopped tomatoes with herbs
2 tsp light brown soft sugar
100g black olives
40g feta, crumbled
½ small bunch mint, finely shredded
1 lemon, zested

Steps:

Heat 1 tbsp of the oil in a large shallow flameproof casserole or frying pan over a medium heat. Add the meatballs and fry for 5 mins or until golden brown. Set aside on a plate.
Heat the remaining oil in the same pan and fry the potatoes over a medium heat for 5 mins, or until they're starting to turn golden brown.
Add the garlic to the pan and fry for 1 min. Stir through the chargrilled veg, tomatoes and sugar, as well as the olives. Season. Add the meatballs back to the pan, cover and cook over a medium-low heat for 30-35 mins, stirring occasionally. Remove the lid halfway through, the potatoes should be just cooked through with the liquid slightly reduced.
Remove the pan from the heat and serve at the table with the feta, mint and lemon zest scattered over.

Nutrition Facts : Calories 555 calories, Fat 31 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 31 grams protein, Sodium 1 milligram of sodium

GREEK LAMB MEATBALLS

Greek Lamb Meatballs image

Made when I wanted lamb meatballs to freeze for lunches, but couldn't find a recipe that used what I had on hand.

Provided by IngridH

Categories Meatballs

Time 25m

Yield 20 meatballs, 4 serving(s)

Number Of Ingredients 5

Ingredients

1 lb ground lamb
1 tablespoon Cavenders All Purpose Greek Seasoning (or whatever Greek seasoning you prefer)
1 tablespoon dried dill weed
kosher salt
fresh ground pepper

Steps:

Combine lamb, Greek Seasoning, and dill.
Roll meat mixture into 20 meatballs.
Sprinkle balls with salt and pepper to taste.
Preheat oven to 350°F.
Heat a non-stick skillet over medium heat.
Add half of the meatballs, and cook, turning the balls to brown on all sides.
When meatballs are brown, transfer to a baking sheet coated with cooking spray.
When all meatballs are browned, place the sheet in the oven and cook for 10- 12 minutes, or until the balls are cooked through.
Place balls on a cooling rack covered with paper towels to drain excess grease.
At this point, I cool, freeze, and reheat later. I like to serve with tzatziki sauce and Greek salad, or use as a lunchbox filler. Feel free to sauce however you wish.

Nutrition Facts : Calories 322.3, Fat 26.6, SaturatedFat 11.6, Cholesterol 82.9, Sodium 68.6, Carbohydrate 0.4, Fiber 0.1, Protein 19

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