Betty's Greek Lamb and Feta Meatballs

Betty's Greek Lamb And Feta Meatballs Recipe

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Betty Bramanis


Baked in the oven lamb meatballs filled with salty feta cheese and olives. Serve with creamy Tzatziki dip, Greek style baked potatoes and a simple salad. I never have left overs. Easy enough to make mid week, delicious enough to serve for guests.


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15 Min
20 Min


How to Make Betty's Greek Lamb and Feta Meatballs


  1. Pre-heat your oven to 400oF (200oC) and line a LARGE baking sheet (you might need 2).
  2. Chop your feta cheese into small-ish dice (I aim for about a small fingernail size). Chop your olives, I chop mine in quarters, but smaller would be fine too.
  3. In a bowl combine your minced lamb, olives and cheese. Mix with your hands. Form meatballs the size of a golf ball.
  4. Place the meatballs as you make them on the baking trays. Pop into the preheated oven and bake for 20 minutes.
  5. That's it! Serve and enjoy.

Printable Recipe Card

About Betty's Greek Lamb and Feta Meatballs

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: Greek

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