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

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat your oven's broiler.

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  • 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

185 calories; protein 13.8g; carbohydrates 1.5g; fat 13.7g; cholesterol 98.5mg; sodium 482.2mg. Full Nutrition
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Reviews (143)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/09/2006
I had 1.25 # ground sirloin. I find it is much less greasy than lamb and comparable flavor. I just finished making a little sample burger and it is delicious. I did add fresh chopped basil, parsley, and 1 tsp. dried italian seasoning. I also crushed 1 clove of garlic, as I love the flavor of garlic with feta. I used both calamata and green olives. I measured everything and even with the 1.25 # of meat, I thought 2 eggs seemed a bit much. This is a rather loose mixture and wanted to make this into kabobs and serve w/a yogurt sauce. The nice thing is that there are a variety of ways in which these can be prepared besides meatballs. Hamburgers on the grill, kabob, etc. I would love to make these on the grill as kabobs this summer; will either cut it down to 1 egg or keep it at 2 and throw in a few tbsp. of dried bread crumb. Give this recipe a try for something new and flavorful! Can substitute any other ground meat. Would be great with ground turkey since that has a tendency to be dry and flavorless by itself. Read More
(73)

Most helpful critical review

Rating: 2 stars
05/25/2010
These were way too dry and tough. Good flavor but next time I will add a lot of breadcrumbs to make them soft. Thanks for the recipe though. Read More
(9)
183 Ratings
  • 5 star values: 122
  • 4 star values: 51
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
06/09/2006
I had 1.25 # ground sirloin. I find it is much less greasy than lamb and comparable flavor. I just finished making a little sample burger and it is delicious. I did add fresh chopped basil, parsley, and 1 tsp. dried italian seasoning. I also crushed 1 clove of garlic, as I love the flavor of garlic with feta. I used both calamata and green olives. I measured everything and even with the 1.25 # of meat, I thought 2 eggs seemed a bit much. This is a rather loose mixture and wanted to make this into kabobs and serve w/a yogurt sauce. The nice thing is that there are a variety of ways in which these can be prepared besides meatballs. Hamburgers on the grill, kabob, etc. I would love to make these on the grill as kabobs this summer; will either cut it down to 1 egg or keep it at 2 and throw in a few tbsp. of dried bread crumb. Give this recipe a try for something new and flavorful! Can substitute any other ground meat. Would be great with ground turkey since that has a tendency to be dry and flavorless by itself. Read More
(73)
Rating: 5 stars
09/18/2005
everyone that eats these loves them. I have used lamb, beef, turkey, and combinations of the above as I have them on hand. All were good. I also used the same recipe to make hamburgers that were to die for, a little lemon-garlic-mayo sauce on top with some sliced onion and lettuce and it's really good. I also second the use of kalamata olives instead of green. Great recipe all around. Read More
(46)
Rating: 5 stars
08/17/2006
I formed some of mine into strips no tthe balls. Then put it in warmed pita, w/ vegies and cucumber ranch salad dressing. It was a great Guyro filler Read More
(40)
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Rating: 5 stars
11/21/2003
Good recipe! I would use kalamata or Greek black olives rather than green olives but that's just an opinion from a Greek girl! Read More
(26)
Rating: 4 stars
11/25/2006
I also made small cocktail meatballs. I replaced green olives with Greek Kalamata olives and organo instead of italian seasoning. I also used 1 egg like many reviewers and the consistency was good. I was curious to see how the meatballs would cook under the broiler and it did not go well. They were burning up and smoking like crazy. My pan was almost ruined. Next time, I will cook these in a large skillet, or in the oven, but not under the broiler. Read More
(24)
Rating: 5 stars
08/17/2006
I first got this recipe from All Recipes a couple of years ago. I fix it frequently, sometimes as meatballs, sometimes as a meat loaf, and sometimes on the grill in pattys. It is always a big hit. Thanks All Recipes Read More
(23)
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Rating: 5 stars
02/18/2004
A friend gave us some ground lamb and this is the only recipe I use for it. I make a mint/yogurt sauce (tzatziki) and fill a pita with meatballs & sauce. So good!! I can't wait for summer to try grilling them. Read More
(16)
Rating: 4 stars
12/23/2010
I like this recipe - I did make three major alterations: lean ground turkey meat, black olives, and sheep's milk feta. (It's what I had on hand.) They still turned out great - a little dry, but not too greasy. Read More
(16)
Rating: 5 stars
10/27/2006
Wowza! In keeping with other suggestions I added 1/2 lb ground sirloin a tsp. of cumin seeds and two cloves of minced garlic. The additional meat took care of the "too much egg" problem and added so much flavor tot hese meatballs. Read More
(14)
Rating: 2 stars
05/25/2010
These were way too dry and tough. Good flavor but next time I will add a lot of breadcrumbs to make them soft. Thanks for the recipe though. Read More
(9)
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