Best Bettys Greek Lamb And Feta Meatballs Recipes
GREEK LAMB & FETA MEATBALLS
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
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
EASY GREEK MEATBALLS
Juicy Greek meatballs made with beef, lamb and feta cheese is a delicious, easy recipe perfect for lunch, dinner or as an appetizer served with yogurt.
Provided by Alida Ryder
Categories Dinner
Time 45m
Number Of Ingredients 13
Steps:
- Combine all the ingredients and mix until the ingredients are just combined, taking care not to over mix (this can cause the meatballs to be very dense).
- To mix the meatballs: With wet hands (this prevents the meat from sticking to your hands), form meatballs of approximately 3cm/1in and place on a chopping board.
- To fry the meatballs: pre-heat a non-stick frying pan and add a tablespoon of olive oil. Fry the meatballs in batches until golden brown on both sides and cooked through.
- To bake the meatballs: Pre-heat the oven to 220ºC. Line 2 baking sheets with baking/parchment paper and add the meatballs, keeping some space between them. Drizzle the meatballs with 1-2 tbsp olive oil and place in the oven. Allow to bake, turning over halfway, until golden brown and cooked through (approximately 20-30 minutes).
- Remove the meatballs from the heat, drizzle with lemon juice (optional) and serve.
Nutrition Facts : Calories 337 kcal, Carbohydrate 10 g, Protein 31 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 134 mg, Sodium 1091 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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 :)
Provided by Kittencalrecipezazz
Categories Lamb/Sheep
Time P1DT20m
Yield 16 meatballs
Number Of Ingredients 12
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
LAMB AND FETA MEATBALLS WITH TOMATO SAUCE
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
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
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