Best 6 Bettys Greek Lamb And Feta Meatballs Recipes

If you're craving a succulent and savory dish, "Bettys Greek Lamb and Feta Meatballs" is a must-try. Originating from the culinary traditions of Greece, these meatballs blend the delightful flavors of lamb, feta cheese, and a medley of Mediterranean spices. Perfectly charred on the outside and tender on the inside, they offer a harmonious balance of textures that will tantalize your taste buds. Whether you're hosting a dinner party or seeking a comforting meal for your family, this recipe is sure to delight and satisfy.

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EASY GREEK MEATBALLS

Easy Greek meatballs image

Juicy Greek meatballs made with beef, lamb and feta cheese is a delicious, easy recipe perfect for lunch, dinner or as an appetizer served with yogurt.

Provided by Alida Ryder

Categories Dinner

Time 45m

Number Of Ingredients 13

Ingredients

500 g (1lb) ground/minced lamb
500 g (1lb) ground/minced beef
1 cup fresh breadcrumbs
2 large eggs
½ cup feta cheese (crumbled)
1 small red onion (finely minced )
2 garlic cloves (crushed )
zest of 1 lemon
3 tsp dried oregano
2 tsp rosemary (finely chopped)
½ cup parsley (finely chopped)
2 tsp salt
1-2 tsp black pepper

Steps:

Combine all the ingredients and mix until the ingredients are just combined, taking care not to over mix (this can cause the meatballs to be very dense).
To mix the meatballs: With wet hands (this prevents the meat from sticking to your hands), form meatballs of approximately 3cm/1in and place on a chopping board.
To fry the meatballs: pre-heat a non-stick frying pan and add a tablespoon of olive oil. Fry the meatballs in batches until golden brown on both sides and cooked through.
To bake the meatballs: Pre-heat the oven to 220ºC. Line 2 baking sheets with baking/parchment paper and add the meatballs, keeping some space between them. Drizzle the meatballs with 1-2 tbsp olive oil and place in the oven. Allow to bake, turning over halfway, until golden brown and cooked through (approximately 20-30 minutes).
Remove the meatballs from the heat, drizzle with lemon juice (optional) and serve.

Nutrition Facts : Calories 337 kcal, Carbohydrate 10 g, Protein 31 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 134 mg, Sodium 1091 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

GREEK MEATBALLS AND RICE SKILLET

Greek Meatballs and Rice Skillet image

Some of the key flavors of Greek cuisine-mint, parsley, feta, garlic, lemon-infuse this simple skillet meal that delivers big flavors without going overboard on calories. A one-pot meal that cooks up in about an hour, it's made from a base of basic ingredients, like rice, chicken broth, panko bread crumbs and ground beef. And yet, this meal is far from basic. Skillet cooking ensures that the meatballs stay juicy, with the added bonus of extra-flavorful rice. Serving them up with fresh finishing touches like chopped tomatoes, lemon zest and a sprinkle of parsley makes for a delicious escape from routine!

Provided by By Betty Crocker Kitchens

Categories Dinner

Time 1h

Yield 6

Number Of Ingredients 16

Ingredients

1/2 cup Progresso™ plain panko crispy bread crumbs
1/4 cup milk
1 lb ground beef (at least 90% lean)
1/4 cup finely chopped red onion
1 teaspoon finely chopped garlic
3 tablespoons finely chopped fresh Italian (flat-leaf) parsley
2 tablespoons finely chopped fresh mint
1 teaspoon salt
1 egg
2 teaspoons vegetable oil
1 cup uncooked long-grain white rice
2 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
2 teaspoons fresh lemon juice
1 cup halved cherry tomatoes
1/2 cup crumbled feta cheese (2 oz)
1/2 teaspoon finely grated lemon zest

Steps:

In small bowl, mix bread crumbs and milk; let stand 5 minutes. In large bowl, mix beef, bread crumb mixture, onion, garlic, 2 tablespoons of the parsley, the mint, salt and egg. Shape mixture into 18 (1 3/4-inch) meatballs.
In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium heat. Add meatballs; cook 10 to 15 minutes, gently turning occasionally, until well browned on all sides. Transfer to plate, and wipe out skillet.
In same skillet, heat remaining 1 teaspoon oil over medium-high heat. Add rice; stir 1 minute. Add broth and lemon juice; heat to simmering. Add meatballs; reduce heat to medium-low. Cover; cook 14 to 17 minutes or until meatballs are thoroughly cooked and no longer pink in center (165°F) and rice is tender.
Top skillet with tomatoes, feta cheese, lemon zest and remaining 1 tablespoon parsley.

Nutrition Facts : Calories 340, Carbohydrate 37 g, Cholesterol 90 mg, Fat 1/2, Fiber 1 g, Protein 21 g, SaturatedFat 4 1/2 g, ServingSize 1 Cup, Sodium 710 mg, Sugar 3 g, TransFat 0 g

GREEK PORK MEATBALLS

Greek Pork Meatballs image

Studded with feta cheese and seasoned with lemon pepper seasoning and oregano, these oven-baked meatballs are zesty and quick to make. For a perfect appetizer, serve with easy tzatziki dipping sauce, or try stuffing them into pita bread for an outstanding weeknight meal.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

1 lb ground pork
1 egg
1/2 cup Progresso™ plain panko bread crumbs
1/3 cup crumbled feta cheese
2 tablespoons chopped red onion
1 1/2 teaspoons lemon pepper seasoning
1 1/2 teaspoons dried oregano leaves
1 cup Mountain High™ whole milk plain yoghurt
1/3 cup grated fresh cucumber
1 tablespoon chopped fresh dill weed
1 tablespoon lemon juice
1/8 teaspoon salt

Steps:

Heat oven to 400°F. Line 15x10x1-inch pan with foil. Spray with cooking spray.
In large bowl, mix Meatball ingredients until well combined. Using rounded tablespoon measure, shape 20 (1 1/2-inch) meatballs; place in pan. Bake 15 to 18 minutes or until no longer pink in center (at least 165°F).
Meanwhile, add yoghurt to small bowl. Place cucumber in center of paper towel, and gently squeeze to remove water. Add cucumber, dill weed, lemon juice and salt to yoghurt; stir to combine. Refrigerate sauce until ready to serve with meatballs.

Nutrition Facts : Calories 390, Carbohydrate 16 g, Cholesterol 140 mg, Fat 1/2, Fiber 0 g, Protein 28 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 5 g, TransFat 0 g

GREEK LAMB & FETA MEATBALLS

Greek Lamb & Feta Meatballs image

A recipe from one of my husband's colleagues. She said she usually just uses 1 lb of meat, since that's the typical pkg size and has substituted dried oregano, basil, parsley, and mint for the fresh herbs. It was a big hit at the party. Number of meatballs depends on how big you make each one; would work as an appetizer or part of a main dish.

Provided by winkki

Categories Lamb/Sheep

Time 20m

Yield 2 dozen (approx)

Number Of Ingredients 6

Ingredients

1 1/2 lbs ground lamb
4 ounces crumbled feta
3 tablespoons chopped fresh parsley
1 tablespoon chopped of fresh mint
1/2 cup breadcrumbs
2 -4 cloves garlic (depending on how much you like garlic!)

Steps:

Combine all ingredients.
Shape into balls.
Broil for 15 min at 400 degrees.
Serve with rice, tabbouleh, hummus, pita, etc or with tahini dip& enjoy!

Nutrition Facts : Calories 1232.5, Fat 93.9, SaturatedFat 44, Cholesterol 301.8, Sodium 1073.7, Carbohydrate 23.5, Fiber 1.7, Sugar 4.2, Protein 68.9

GREEK LAMB MEATBALLS

Greek lamb meatballs image

Prep these comforting Greek lamb meatballs with chargrilled veg and potatoes in just five minutes. A guaranteed family favourite, perfect for busy weeknights

Provided by Esther Clark

Categories Main course

Time 40m

Number Of Ingredients 11

Ingredients

2 tbsp olive oil
500g lamb meatballs
300g baby new potatoes, thickly sliced
2 large garlic cloves, crushed
185g chargrilled vegetables, drained if in oil
2 x 400g cans chopped tomatoes with herbs
2 tsp light brown soft sugar
100g black olives
40g feta, crumbled
½ small bunch mint, finely shredded
1 lemon, zested

Steps:

Heat 1 tbsp of the oil in a large shallow flameproof casserole or frying pan over a medium heat. Add the meatballs and fry for 5 mins or until golden brown. Set aside on a plate.
Heat the remaining oil in the same pan and fry the potatoes over a medium heat for 5 mins, or until they're starting to turn golden brown.
Add the garlic to the pan and fry for 1 min. Stir through the chargrilled veg, tomatoes and sugar, as well as the olives. Season. Add the meatballs back to the pan, cover and cook over a medium-low heat for 30-35 mins, stirring occasionally. Remove the lid halfway through, the potatoes should be just cooked through with the liquid slightly reduced.
Remove the pan from the heat and serve at the table with the feta, mint and lemon zest scattered over.

Nutrition Facts : Calories 555 calories, Fat 31 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 31 grams protein, Sodium 1 milligram of sodium

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

Tips:

Make the most of your feta by crumbling it yourself. Pre-crumbled feta often contains fillers and additives, while freshly crumbled feta has a cleaner, more authentic taste.
Don't skip the egg yolk. It helps bind the meatballs together and gives them a tender, juicy texture.
Use a combination of ground lamb and ground beef. This will give the meatballs a more complex flavor and prevent them from being too dry.
Don't overmix the meatball mixture. Overmixing can make the meatballs tough.
Form the meatballs into small, 1-inch balls. This will help them cook evenly.
Brown the meatballs in a skillet before baking them. This will give them a nice crust and help to keep them moist.
Bake the meatballs in a tomato sauce. This will add flavor and help to keep them moist.
Serve the meatballs over rice, pasta, or mashed potatoes.

Conclusion:

These Greek lamb and feta meatballs are a delicious and easy-to-make dish that is perfect for any occasion. They are packed with flavor and can be served with a variety of sides. Whether you are looking for a main course or an appetizer, these meatballs are sure to please everyone at your table.