Mediterranean Lamb & Feta Keftedakia
These Mediterranean Lamb & Feta Keftedakia are a delightful twist on classic meatballs, elevating any meal with their rich flavors. Made with tender ground lamb and a medley of fresh ingredients like parsley, garlic, and zesty green olives, these meatballs are perfect for serving at gatherings or as a comforting weeknight dinner. The added creaminess of crumbled feta cheese adds a unique salty touch that pairs beautifully with the warm spices. Be sure to plan ahead, as letting the mixture chill for 24 hours allows the flavors to meld and intensify, resulting in a taste that will have everyone asking for the recipe!
16
Servings
50
Calories
12
Ingredients
Ingredients
ground lamb
1 lb (raw)
seasoning salt or white salt
1/2 teaspoon (to taste)
fresh ground black pepper
1/2 teaspoon (to taste)
fresh minced garlic
1-2 tablespoons (minced)
fresh minced parsley
1/3 cup (chopped)
dried oregano
1 pinch (rubbed between fingers)
small onion
1 (finely chopped)
crumbled feta cheese
1/2 cup (crumbled)
chopped pitted green olives
1/2 cup (chopped)
eggs
2 (slightly beaten)
white vinegar
1 teaspoon (none)
olive oil
1 tablespoon (for mixing)
Instructions
1
In a large mixing bowl, combine the ground lamb, seasoning salt, fresh ground black pepper, minced garlic, chopped parsley, dried oregano, finely chopped onion, crumbled feta cheese, chopped green olives, beaten eggs, and white vinegar.
2
Drizzle in the olive oil and mix all the ingredients thoroughly until well combined. The mixture should be cohesive yet slightly sticky.
3
Cover the bowl with plastic wrap and refrigerate for 24 hours (up to 48 hours is acceptable) to allow the flavors to develop.
4
After chilling, preheat your oven to 350 degrees F (175 degrees C).
5
Using your hands, shape the mixture into 16 equally sized meatballs and arrange them on a baking sheet lined with parchment paper for easier cleanup.
6
Bake in the preheated oven for 20-25 minutes or until the meatballs are fully cooked and have reached an internal temperature of at least 160 degrees F (70 degrees C).
7
Serve warm with your favorite dipping sauce or over a bed of couscous or rice for a complete meal.
Nutrition Information
3.75g
Fat
0.75g
Carbs
3.5g
Protein
0.12g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are Mediterranean Lamb & Feta Keftedakia?
They are a delightful twist on classic Greek meatballs made with ground lamb, feta cheese, and Mediterranean spices.
What type of meat is used in this recipe?
This recipe uses 1 lb of raw ground lamb.
How many servings does this recipe make?
This recipe makes 16 meatballs, which counts as 16 servings.
How long should I chill the meatball mixture?
The mixture should be refrigerated for at least 24 hours, though up to 48 hours is acceptable for flavor development.
What is the recommended oven temperature?
The oven should be preheated to 350 degrees F (175 degrees C).
How long do the meatballs need to bake?
Bake the meatballs for 20-25 minutes until fully cooked.
What is the safe internal temperature for these lamb meatballs?
The meatballs should reach an internal temperature of at least 160 degrees F (70 degrees C).
What kind of cheese is included?
The recipe calls for 1/2 cup of crumbled feta cheese.
What type of olives are used?
The recipe uses 1/2 cup of chopped pitted green olives.
How many eggs are needed for the mixture?
You will need 2 slightly beaten eggs.
What are the nutritional facts for one meatball?
Each meatball contains approximately 50 calories, 3.75g of fat, 0.75g of carbohydrates, and 3.5g of protein.
How much garlic is recommended?
You should use 1-2 tablespoons of fresh minced garlic.
Can I use white salt instead of seasoning salt?
Yes, the recipe allows for either seasoning salt or white salt to taste.
What is the purpose of adding white vinegar?
White vinegar is included in the mixture to help balance the rich flavors of the lamb and feta.
What is the best way to prepare the dried oregano?
The recipe suggests rubbing the pinch of dried oregano between your fingers before adding it to the bowl.
Should the onion be finely chopped?
Yes, one small onion should be finely chopped for even distribution.
How much parsley is required?
The recipe requires 1/3 cup of fresh minced parsley.
What should the texture of the raw mixture be like?
The mixture should be cohesive yet slightly sticky.
What is the best way to prevent the meatballs from sticking to the pan?
Arrange the meatballs on a baking sheet lined with parchment paper for easier cleanup and to prevent sticking.
What can I serve with Keftedakia?
They are excellent served with a dipping sauce or over a bed of couscous or rice.
How much olive oil is used?
One tablespoon of olive oil is drizzled into the mixture during preparation.
Is there any fiber in these meatballs?
Yes, there is approximately 0.12g of fiber per serving.
What are the main tags for this recipe?
Tags include lamb, meatballs, Greek, Mediterranean, feta cheese, and easy dinner.
Is this recipe considered a healthy option?
Yes, it is tagged under healthy recipes and features fresh ingredients.
How many ingredients are in this recipe?
There are 12 total ingredients used in this recipe.
Can I make the meatballs larger or smaller?
The recipe is designed to create 16 equally sized meatballs, but you can adjust, though baking times may vary.
Is fresh or dried parsley better?
The recipe specifically calls for fresh minced parsley for the best flavor.
What is the carbohydrate count?
These meatballs are very low in carbs, with only 0.75g per serving.
Can I prepare the mixture 48 hours in advance?
Yes, chilling the mixture for up to 48 hours is acceptable and helps develop the flavors.
Why is ground lamb used instead of beef?
Lamb provides a rich, traditional Mediterranean flavor profile that pairs specifically well with feta and olives.