betty's greek lamb and feta meatballs
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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prep time
15 Min
cook time
20 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- - 2 lb (1 kilo) minced lamb
- - 1 lb feta cheese - crumbly greek style
- - 20-40 olives, diced smallish
How To Make betty's greek lamb and feta meatballs
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Step 1Pre-heat your oven to 400oF (200oC) and line a LARGE baking sheet (you might need 2).
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Step 2Chop 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.
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Step 3In a bowl combine your minced lamb, olives and cheese. Mix with your hands. Form meatballs the size of a golf ball.
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Step 4Place the meatballs as you make them on the baking trays. Pop into the preheated oven and bake for 20 minutes.
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Step 5That's it! Serve and enjoy.
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