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Keftethakia- Lamb Meatballs

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Ingredients

Adjust Servings:
2 eggs
4 - 5 slices stale white bread
1 large onion, grated
1 lemons, juice of or 1 tablespoon ouzo
2 tablespoons chopped parsley
2 teaspoons chopped mint
2 tablespoons grated parmesan cheese
2 teaspoons salt
black pepper
2 lbs ground lamb
flour (for coating)
oil (for frying)

Nutritional information

64.5
Calories
42 g
Calories From Fat
4.8 g
Total Fat
2 g
Saturated Fat
22.8 mg
Cholesterol
128.6 mg
Sodium
1.5 g
Carbs
0.1 g
Dietary Fiber
0.3 g
Sugars
3.7 g
Protein
1344g
Serving Size

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Keftethakia- Lamb Meatballs

Features:
    Cuisine:

    My DH doesn't really like lamb unless it's done by Greeks, and preferably, the whole beast on a spit. However, he declared these a hit, although he still prefers beef based meatballs. I added some cumin. While I was mixing the meat into the other ingredients, DH looked at the recipe and noticed there was no garlic. I was ordered to stop mixing while he pureed 3 cloves. Next time, we'll add more mint and cumin. We think these would be great inside some flatbread with tzatziki, tomatoes and lettuce.

    • 70 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Keftethakia-Lamb Meatballs, I got this recipe from a Greek boyfiends mother many years ago Prep time doesn’t include refrigeration of the raw mixture , My DH doesn’t really like lamb unless it’s done by Greeks, and preferably, the whole beast on a spit However, he declared these a hit, although he still prefers beef based meatballs I added some cumin While I was mixing the meat into the other ingredients, DH looked at the recipe and noticed there was no garlic I was ordered to stop mixing while he pureed 3 cloves Next time, we’ll add more mint and cumin We think these would be great inside some flatbread with tzatziki, tomatoes and lettuce , Super! I love lamb but never used ground lamb before I had 1 lb of ground lamb so I halved the recipe I added 2 cloves of pressed garlic used a tbsp of lemon juice and for the pepper just 1/4 tsp Some orzo and cut up some tomatoes with cucumbers for an Israeli type of salad and you have a delicious meal This would be nice with a tzatziki type of sauce as well I will make this again! Thank you!


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    Steps

    1
    Done

    Beat the Eggs Lightly in a Large Mixing Bowl.

    2
    Done

    Remove and Discard the Crusts from the Bread.

    3
    Done

    Soak Bread in Cold Water and Squeeze Dry.

    4
    Done

    Crumble Into Eggs and Add Onion, Lemon Juice, Herbs, Cheese and Seasonings.

    5
    Done

    Add the Meat and Blend Lightly but Thoroughly (use My Hands).

    6
    Done

    Refrigerate For 1 Hour.

    7
    Done

    Wet Your Hands and Shape Into Balls About the Size of a Walnut.

    8
    Done

    Roll in Flour.

    9
    Done

    Shallow Fry Until Nicely Brown.

    10
    Done

    Lift Out and Drain.

    11
    Done

    Serve Hot or Cold as an Appetiser Garnished With Lemon Wedges.

    12
    Done

    If You Plan to Serve Them Cold, They Are Yummy Stored in the Fridge With Cut Lemons Over Them and Then Covered With Cling Wrap.

    Avatar Of Jordane Butler

    Jordane Butler

    Meat maestro known for his perfectly cooked and seasoned dishes. Specializing in Trini and West Indian cuisine. Caters in lower Manhattan.

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