Kittencals Greek Lamb And Feta Meatballs Keftedakia Recipes

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 KEFTEDAKIA (MEATBALLS)

Greek Keftedakia (Meatballs) image

Provided by My Food and Family

Categories Home

Time 1h

Number Of Ingredients 5

Ingredients

1 pound lean ground beef
2 tablespoons Spice Islands Greek Seasoning
2/3 cup bread crumbs
1/2 cup dry white wine or water
1 egg, lightly beaten

Steps:

Preheat oven to 350ºF. Mix ground beef, seasoning, bread crumbs, wine and egg together in a large bowl until well blended.
Shape into 12 large balls; place on baking sheet.
Bake for 40 to 50 minutes or until no longer pink in center. Serve with pilaf.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

KEFTEDAKIA (GREEK MEATBALLS)

Keftedakia (Greek Meatballs) image

These are so tasty! The raw meatball mixture is quite 'loose' and needs a gentle touch, but it will hold together (trust me). In Greece, these are considered top-notch picnic fare. Leftovers make a good second meal (so make more meatballs!) the next day added to a tomato sauce and used to top rice, or mashed potatoes, or pasta, or............Please note there's a minimum of 1 hour refrigeration of the meat mixture prior to frying.

Provided by evelynathens

Categories Meat

Time 40m

Yield 24-30 meatballs

Number Of Ingredients 14

Ingredients

1 lb ground beef
1/2 lb ground pork
1 large onion, minced
2 garlic cloves, minced
salt and pepper
1/2 teaspoon dried oregano
1 1/2 teaspoons dried mint, rubbed
2 slices white bread, crusts removed (from dense sourdough or artisan loaf)
1/4 cup milk
1 tablespoon red wine vinegar
1 egg
1 ounce ouzo liqueur (optional)
flour (for dredging)
oil (for frying)

Steps:

Mix meats, onion, garlic, salt, pepper, oregano and mint.
Remove crusts from bread slices, process into crumbs (I use my mini food processor) and moisten in milk.
Add bread and egg to meat (you can add a shot glass full of ouzo for flavouring at this point, if you like).
Knead mixture so that everything is incorporated evenly. This probably means more handling of the meat than you're usually used to, but it's ok in this particular recipe. The milk does not need to be squeezed out of the bread. It will all come together after kneading into a kind of meat paste.
Refrigerate for at least 1 hour before using (I often make this an evening earlier to use the next day).
Shape into walnut-sized balls, dredge in flour, and saute in hot oil until meatballs are cooked and browned on all sides. (I use olive oil because I have an endless source, but a good vegetable oil, or a combination of vegetable and olive oil would be fine).
Good hot or at room temperature.
Note: To freeze (after cooking) Flash freeze separately. When frozen you can pop them into freezer bag.
Note2: You can also bake these in the oven (you do not need to dredge in flour if you do). They are very good this way, too. Obviously, frying provides a lot of flavour, but sometimes, cutting some calories is also a good thing. ;-).
To heat: Thaw and use as per directions above.

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Kittencals Greek Lamb And Feta Meatballs Keftedakia Recipes

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 :)

GREEK KEFTEDAKIA (MEATBALLS)

KEFTEDAKIA (GREEK MEATBALLS)

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