Lamb Feta Meatballs Recipes

LAMB AND FETA MEATBALLS WITH TOMATO SAUCE

Lamb and Feta Meatballs With Tomato Sauce image

Lamb and feta meatballs with tomato sauce is a simple, Greek inspired, rustic dish. In this recipe the sweetness of the lamb and tomatoes is contrasted beautifully by the salty tanginess of the Greek feta and fresh mint and complemented with crunchy pine nuts. Tip - Try using the feta and meat mixture to stuff small red peppers, then roast them for 45 minutes. Or you can flatten it into burgers and cook on the barbecue - serve with fresh mixed salad leaves.

Provided by English_Rose

Categories Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons extra virgin olive oil
2 garlic cloves, crushed with 1/4 tsp salt
4 large tomatoes, skinned, deseeded and roughly chopped
1 lb ground lamb
1 ounce of fresh mint, leaves picked and chopped, plus extra leaves to serve
1 ounce flat leaf parsley, leaves picked and chopped
1 egg
7 ounces feta
2 ounces pine nuts, lightly toasted
salt and pepper

Steps:

Heat 1 tablespoon of the olive oil in a saucepan over a medium heat and add the garlic. When the garlic sizzles, quickly add the tomatoes and a generous grinding of pepper. Cook over a high heat for about 4 minutes, until the tomatoes collapse.
In a bowl, mix the lamb and herbs together. Add the egg, season, and use your hands to mix together until it forms a paste. Crumble the feta into medium-sized pieces and add half to the mixture. Form into 20 even-sized balls.
Heat the remaining olive oil in a large frying pan - large enough to take the meatballs in one layer - until very hot. Add all the balls at once (or cook in 2 batches) and sear on 1 side; shake the pan to turn them all at once. Fry for a total of 6 minutes on high to brown on all sides. Don't worry if some fall apart. Lower the heat to medium, add the tomato and garlic sauce and stir.
To serve, scatter the remaining feta over the meatballs and garnish with the lightly toasted pine nuts and extra mint leaves.

Nutrition Facts : Calories 702.6, Fat 59.3, SaturatedFat 22, Cholesterol 182.5, Sodium 687.3, Carbohydrate 12.8, Fiber 3.5, Sugar 7.6, Protein 31.9

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

LAMB & FETA MEATBALLS

LAMB & FETA MEATBALLS image

Delicious Greek twist on an old favourite!

Provided by katherine_cooks

Time 45m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Heat the oil in a large pan and add the onion and garlic. Cover and sweat the onions over a medium heat for 4 minutes, until softened. Transfer half the onions to a large mixing bowl.
Add the minced lamb, 100 g of the feta and egg to the onions in the bowl. Season well, then mix together. Shape into 20 meatballs.
Add the peppers and meatballs to the onions in the pan and cook for 4-5 minutes, until the meatballs are lightly browned all over. Stir in the chopped tomatoes and sugar. Season and bring to the boil. Partially cover with a lid and simmer gently for 10 minutes, stirring occasionally.
Meanwhile cook the spaghetti in a large pan of boiling salted water according to pack instructions. Drain well and return to the pan to keep warm.
Stir the basil into the tomato sauce. Divide the spaghetti between 4 pasta bowls and top with the meatballs and sauce. Sprinkle each with the reserved crumbled feta.

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

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Heat 1 tablespoon of the olive oil in a saucepan over a medium heat and add the garlic. When the garlic sizzles, quickly add the tomatoes and a generous grinding of pepper. Cook over a high heat for about 4 minutes, until the tomatoes collapse.
In a bowl, mix the lamb and herbs together. Add the egg, season, and use your hands to mix together until it forms a paste. Crumble the feta into medium-sized pieces and add half to the mixture. Form into 20 even-sized balls.
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