Best 6 Greek Feta And Olive Meatballs Recipes

"Greek feta and olive meatballs" is a delectable and appetizing dish that combines the Mediterranean flavors of tangy feta cheese and savory Kalamata olives. These meatballs are perfect for a main course or as an appetizer and can be served with various accompaniments like pasta, rice, or a refreshing side salad. The combination of herbs, spices, and fresh ingredients creates a flavorful and aromatic dish that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

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

FETA AND OLIVE MEATBALLS

Feta and Olive Meatballs image

These baked, ground lamb meatballs are flavored with feta and green olives.

Provided by Andrea

Categories Meat and Poultry Recipes Lamb Ground

Time 20m

Yield 8

Number Of Ingredients 7

Ingredients

1 pound ground lamb
½ cup chopped fresh parsley
2 tablespoons finely chopped onion
½ cup crumbled feta cheese
½ cup chopped green olives
2 eggs
1 teaspoon Italian seasoning

Steps:

Preheat your oven's broiler.
In a large bowl, mix together ground lamb with parsley, onion, feta cheese, green olives, eggs, and Italian seasoning. Shape into 16 meatballs, and place 2 inches apart on a baking sheet.
Broil about 3 inches away from the heat until browned on top. Turn over, and broil on the other side.

Nutrition Facts : Calories 185.4 calories, Carbohydrate 1.5 g, Cholesterol 98.5 mg, Fat 13.7 g, Fiber 0.4 g, Protein 13.8 g, SaturatedFat 6.1 g, Sodium 482.2 mg, Sugar 0.9 g

GREEK FETA AND OLIVE MEATBALLS

Greek Feta and Olive Meatballs image

This quick and easy recipe--prepares in less than 10 minutes and cooks in about 5--is so full of flavor. Ground lamb, feta, green olives and fresh herbs make a culinary explosion in you month. Place them on top jasmine rice.

Provided by drbellflower

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb ground lamb
1/2 cup chopped fresh parsley
2 tablespoons finely chopped onions
1/2 cup crumbled feta cheese
1/2 cup chopped green olives
1/4 cup chopped black olives
2 eggs
1 1/2 teaspoons italian seasoning

Steps:

Preheat oven's broiler.
Mix all the ingredients in large bowl.
Shape into medium sized meatballs--no bigger then a golf ball.
Place the meatballs two inches apart on a baking sheet.
Broil about 3 inches away from heat until they are golden brown on the top, about 3 to 4 minutes depending on the size of the meatball.
Turn the ball over and broil the other side.
Best served on Mediterranean jasmine rice or with cheese crackers and wine, a nice merlot.

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

GREEK FETA AND OLIVE SPREAD

Greek Feta And Olive Spread image

Feta cheese, sun-dried tomatoes and black olives come together as one in this full-flavored Greek dip. Serve it on toasted triangles of pita bread.

Provided by KILLERGREEN

Categories Appetizers and Snacks Vegetable Olives

Time 10m

Yield 12

Number Of Ingredients 7

Ingredients

1 (6 ounce) package feta cheese, crumbled
2 tablespoons olive oil
1 teaspoon lemon juice
½ teaspoon minced garlic
2 ounces sun-dried tomatoes, softened
½ teaspoon dried oregano
1 tablespoon chopped black olives, drained

Steps:

In a food processor, place the feta cheese, olive oil, lemon juice, garlic, sun-dried tomatoes and oregano. Using the pulse setting, blend the mixture until smooth. Transfer to a medium bowl. Blend in the olives by hand or with a spoon. Refrigerate until serving.

Nutrition Facts : Calories 70.2 calories, Carbohydrate 3.3 g, Cholesterol 12.5 mg, Fat 5.4 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 2.4 g, Sodium 260.2 mg, Sugar 2.3 g

GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA

Grilled Greek Chicken Breasts with Whipped Feta image

I'm showing you my favorite marinade and grilling technique for boneless, skinless chicken breasts, which can be a challenge, since they're often so dry and bland, but not with this method. Plus, I'm showing you how to make my new favorite thing to eat, which is whipped feta. Serve with grilled red onion and red bell pepper if you like, and garnish with Greek olives.

Provided by Allrecipes

Categories BBQ & Grilled Chicken Breasts

Time 2h35m

Yield 4

Number Of Ingredients 18

Ingredients

4 (8 ounce) boneless, skinless chicken breasts
¼ cup red wine vinegar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon garlic powder
¼ cup olive oil
1 drizzle olive oil, or as needed
2 tablespoons chopped Italian parsley
2 tablespoons chopped fresh mint
1 cup full-fat Greek yogurt
8 ounces feta cheese
1 teaspoon finely crushed garlic, or to taste
1 tablespoon chopped fresh mint
1 teaspoon lemon zest

Steps:

Cut chicken breasts in half lengthwise.
Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
Preheat a charcoal grill until coals are white and very hot.
Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.

Nutrition Facts : Calories 606 calories, Carbohydrate 6.9 g, Cholesterol 193.5 mg, Fat 34.8 g, Fiber 0.5 g, Protein 63.8 g, SaturatedFat 13.8 g, Sodium 1775 mg

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your meatballs.
Don't overmix the meatball mixture. Overmixing can make the meatballs tough.
Use a light touch when forming the meatballs. This will help prevent them from becoming dense.
Brown the meatballs in a hot skillet before baking them. This will help to seal in the juices and give the meatballs a nice crust.
Bake the meatballs at a high temperature. This will help to ensure that they are cooked through.
Serve the meatballs with your favorite sauce. Marinara sauce, tzatziki sauce, or a simple lemon-herb sauce are all good options.

Conclusion:

Greek feta and olive meatballs are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks, and they can also be served as a quick and easy weeknight meal. With a few simple tips, you can make sure that your Greek feta and olive meatballs are perfect every time.