If you love a well-balanced, rich, and pastoral meat dish, lamb is a go-to entrée to add to your list of menu items. In fact, try this highly-rated recipe for Greek-inspired Lemon and Feta Meatballs, which are made with fresh mint, ground lamb, and a succulent tomato-based sauce. If lamb is not your thing, you can swap out lamb for ground turkey or ground chicken!

Greek-Style Lemon and Feta Meatballs Recipe

Traditional Greek meatballs are called Keftedes. These delicious Grecian crudites are compatible with many pairings. If you want to stick with Greek cuisine, serve your meatballs with sides like Mediterranean salad, lemon orzo, fusilli pasta, toasted pita, hummus, tabbouleh, baba ghanoush, tomato and cucumber salad, french fries, and tzatziki sauce.

This modern take on the classic keftedes recipe will yield around 36 two-inch meatballs. You can store them in the refrigerator for up to 4 days.

What You Will Need to Make the Meatballs:

❏ 2 Pounds Ground Lamb
❏ 3 Tablespoons of Water
❏ 1 Large Egg
❏ 1 1/4 Cup Breadcrumbs
❏ 1/2 Cup Crumbled Feta Cheese
❏ 3/4 Teaspoons of Table Salt
❏ 2 Garlic Cloves – Minced
❏ 3 Tablespoons of Chopped Parsley
❏ 2 Tablespoons of Tomato Paste
❏ 2 Tablespoons Olive Oil
❏ Pinch of Red Pepper Flakes
❏ 1/2 of a Lemon for Zest

What You’ll Need to Make the Sauce:

❏ 1 Medium Yellow Onion – Finely Chopped
❏ 1 Garlic Clove – Minced
❏ 1/2 cup of Red Wine or Dry Vermouth (optional)
❏ 1 Can of Crushed Tomatoes – 28 Oz.
❏ 1 Teaspoon of Dried Oregano
❏ 1 Teaspoon Table Salt
❏ 1/3 Cup of Kalamata Olives – Pitted and Chopped
❏ Pinch of Red Pepper Flakes
❏ 1/2 of a Lemon for Zest
❏ Juice of 1 Lemon
❏ 1 Tablespoon Thinly Sliced Mint Leaves – Plus Additional for Garnish
❏ 2 Tablespoons Roughly Chopped Parsley – Plus Additional for Garnish
❏ 1/4 Cup Crumbled Feta for Garnish

Cooking Directions

Start by preparing the meatballs. With the exception of the oil, combine all ingredients into a large mixing bowl.

Wet your hands and begin forming 2-inch meatballs. Place them on a flat surface covered in wax or parchment paper.

Preheat your skillet to medium heat. Add in olive oil and then place your meatballs in the pan. Brown each side for a couple of minutes. Do not worry about cooking them all the way through.

Note: It is normal for meatballs to stick to the pan. This is fine, and in fact, enhances the flavor of the sauce you will be preparing soon!

Once browned on all sides, drain your meatballs on a plate lined with paper towels.

Directions for Sauce

Drain the fat from the skillet, leaving in at least 1 teaspoon for further cooking. Then set your skillet to medium heat.

Once hot, add in your garlic and onion and allow them to cook down for a few minutes.

Note: Now is the time to add in your wine or vermouth if you like. Use this liquid to scrape up the bits of meat stuck to the pan.

Next, add in the tomatoes, salt, oregano, pepper flakes, olives, lemon zest, mint, and parsley. Bring everything to a simmer.

Once simmering, add the meatballs to your pan and cover it with a lid. Cook on a low simmer for 20 to 25 minutes.

Garnish with the juice of 1 full lemon, thinly sliced mint leaves, roughly chopped parsley, and crumbled feta.

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