Greek lemon and feta meatballs
Discover the flavors of the Mediterranean with these Greek Lemon and Feta Meatballs. Made with savory lamb mince, zesty lemon, and fresh herbs, these meatballs are a delicious and easy dinner option.
- 19 Aug 2024
- Cook time 15 min
- Prep time 20 min
- 4 Servings
- 8 Ingredients
Greek lemon and feta meatballs are a delicious twist on the classic meatball, offering a burst of Mediterranean flavors in every bite. Made with lamb mince and infused with aromatic herbs and zesty lemon, these meatballs are perfect for any occasion. Whether you're serving them as an appetizer, adding them to a pita, or incorporating them into a main dish, these meatballs are sure to impress.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Mince the garlic cloves.
- Chop the fresh parsley finely.
- Grate the lemon zest if you haven't already.
- In a large mixing bowl, combine the lamb mince, egg, breadcrumbs, minced garlic, dried oregano, chopped parsley, and lemon zest.
- Mix well with your hands or a spoon until all ingredients are evenly distributed.
- Take a small amount of the mixture (about 1-2 tablespoons) and roll it into a ball. Repeat with the remaining mixture until all the meatballs are formed.
- Place the meatballs on a baking sheet lined with parchment paper or lightly greased to prevent sticking.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the meatballs in batches, making sure not to overcrowd the pan. Brown them on all sides. This should take about 5-7 minutes per batch.
- After browning, transfer the meatballs to a baking sheet.
- Place the baking sheet with the browned meatballs in the preheated oven.
- Bake for 15-20 minutes or until cooked through. The internal temperature should reach 160°F (71°C).
- Remove the meatballs from the oven and let them rest for a few minutes.
- Serve hot, garnished with extra fresh parsley and a squeeze of lemon juice if desired.
Tips:
- Use fresh ingredients whenever possible.: Fresh parsley and freshly grated lemon zest will enhance the flavor and aroma of the meatballs.
- Do not overmix the meat mixture.: Overmixing can make the meatballs tough. Mix just until the ingredients are combined.
- Preheat your oven or skillet.: Ensuring your cooking surface is hot will help sear the meatballs, locking in juices and flavor.
- Form meatballs with lightly oiled hands.: Using a bit of olive oil on your hands will make it easier to shape the meatballs and prevent sticking.
- Cook meatballs in batches if necessary.: Avoid overcrowding the pan to ensure even cooking and a nice crust on each meatball.
These Greek lemon and feta meatballs are a delightful combination of flavors that bring a touch of the Mediterranean to your table. Serve them with a side of tzatziki or a fresh Greek salad for a complete meal. The bright lemon zest and the savory lamb make these meatballs a standout dish that your family and friends will love. Enjoy!
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 390kcal | 16% |
| Protein | |
| Protein 22g | 15% |
| Carbohydrates | |
| Carbohydrates 10g | 3% |
| Fiber 1.33g | 3% |
| Sugar 0.85g | 1% |
| Fat | |
| Fat 36g | 41% |
| Saturated 13g | 44% |
| Cholesterol 130mg | - |
| Vitamins | |
| Vitamin A 54ug | 6% |
| Choline 120mg | 22% |
| Vitamin B1 0.25mg | 21% |
| Vitamin B2 0.35mg | 27% |
| Vitamin B3 8mg | 48% |
| Vitamin B6 0.21mg | 12% |
| Vitamin B9 54ug | 14% |
| Vitamin B12 2.78ug | 116% |
| Vitamin C 10mg | 11% |
| Vitamin E 0.65mg | 4% |
| Vitamin K 140ug | 113% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.17mg | 0% |
| Iron, Fe 3.46mg | 31% |
| Magnesium, Mg 36mg | 9% |
| Phosphorus, P 230mg | 18% |
| Potassium, K 350mg | 10% |
| Selenium, Se 27ug | 51% |
| Sodium, Na 170mg | 11% |
| Zinc, Zn 4.31mg | 39% |
| Water | |
| Water 81g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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