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Feta and Olive Meatballs
SUBMITTED BY:
Andrea
PHOTO BY:
Karol
"These baked, ground lamb meatballs are flavored with feta and green olives."
RECIPE RATING:
Read Reviews
(59)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
10 Min
READY IN
20 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 pound ground lamb
1/2 cup chopped fresh parsley
2 tablespoons finely chopped onion
1/2 cup crumbled feta cheese
1/2 cup chopped green olives
2 eggs
1 teaspoon Italian seasoning
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DIRECTIONS
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.
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REVIEWS
Reviewed on Jun. 9, 2006 by
TUNISIANSWIFE
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TUNISIANSWIFE
Jun. 9, 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.
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12 users found this review helpful
I had 1.25 # ground sirloin. I find it is much less greasy than lamb and comparable flavor. ...
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Reviewed on Aug. 17, 2006 by
Pokerman11
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Pokerman11
Aug. 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
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11 users found this review helpful
I formed some of mine into strips no tthe balls. Then put it in warmed pita, w/ vegies and...
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Reviewed on Sep. 18, 2005 by
JYHICKS
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JYHICKS
Sep. 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.
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10 users found this review helpful
everyone that eats these loves them. I have used lamb, beef, turkey, and combinations of the...
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Reviewed on Aug. 17, 2006 by KATY HUFNAGLE
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KATY HUFNAGLE
Aug. 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
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9 users found this review helpful
I first got this recipe from All Recipes a couple of years ago. I fix it frequently,...
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Reviewed on Feb. 18, 2004 by SAERLAITH
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SAERLAITH
Feb. 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.
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8 users found this review helpful
A friend gave us some ground lamb, and this is the only recipe I use for it. I make a...
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Reviewed on Nov. 21, 2003 by
KIKIHASARA
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KIKIHASARA
Nov. 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!
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8 users found this review helpful
Good recipe! I would use kalamata or Greek black olives rather than green olives, but that's...
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Reviewed on Nov. 25, 2006 by
Stephanie M.
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Stephanie M.
Nov. 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.
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5 users found this review helpful
I also made small cocktail meatballs. I replaced green olives with Greek Kalamata olives and...
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Reviewed on Oct. 27, 2006 by
QAEDON
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QAEDON
Oct. 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.
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5 users found this review helpful
Wowza! In keeping with other suggestions, I added 1/2 lb ground sirloin, a tsp. of cumin...
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Reviewed on Jul. 17, 2006 by lucyporter
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lucyporter
Jul. 17, 2006
Really enjoyed these. 2nd portions all round (my husband 3rd). Would do again. I stuck to the recipe and it seems right to me.
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5 users found this review helpful
Really enjoyed these. 2nd portions all round (my husband 3rd). Would do again. I stuck to the...
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Reviewed on Dec. 22, 2005 by
Lupin Pooter
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Lupin Pooter
Dec. 22, 2005
Quick, easy and delicious. Made mini versions for a party the day before and they stayed beautifully moist overnight. Will definitely make again!
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5 users found this review helpful
Quick, easy and delicious. Made mini versions for a party the day before and they stayed...
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