Keftethakia – Lamb Meatballs Recipe
🕒 Cook Time: 10 minutes
🕒 Prep Time: 40 minutes
🕒 Total Time: 50 minutes
Description:
I got this recipe from a Greek boyfriend’s mother many years ago. Prep time doesn’t include refrigeration of the raw mixture.
Recipe Category:
Lamb/Sheep
Keywords:
Meat, Greek, European, < 60 Mins, Stove Top
Nutrition Facts (per serving):
- Calories: 64.5
- Fat Content: 4.8g
- Saturated Fat Content: 2g
- Cholesterol Content: 22.8mg
- Sodium Content: 128.6mg
- Carbohydrate Content: 1.5g
- Fiber Content: 0.1g
- Sugar Content: 0.3g
- Protein Content: 3.7g
Yield:
48 meatballs
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | eggs |
| 4 – 5 | onion |
| 1 | bunch parsley |
| 1 | bunch mint |
| 2 | cups parmesan cheese |
| 2 | teaspoons salt |
| 2 | teaspoons black pepper |
| 2 | pounds ground lamb |
| flour |
Instructions:
-
Beat the eggs lightly in a large mixing bowl.
-
Remove and discard the crusts from the bread.
-
Soak bread in cold water and squeeze dry.
-
Crumble into eggs and add onion, lemon juice, herbs, cheese, and seasonings.
-
Add the ground lamb and blend lightly but thoroughly (using your hands works best).
-
Refrigerate the mixture for 1 hour to let the flavors meld.
-
Wet your hands and shape the mixture into balls about the size of a walnut.
-
Roll each ball in flour to coat evenly.
-
Shallow fry the meatballs until they are nicely browned on all sides.
-
Lift out and let them drain on paper towels.
-
Serve hot or cold as an appetizer garnished with lemon wedges.
-
Tip: If you plan to serve them cold, they are delicious stored in the fridge with cut lemons over them and then covered with cling wrap.
Enjoy these flavorful Keftethakia – Lamb Meatballs, passed down from generation to generation in a Greek household. Perfect for gatherings or as a savory snack any time of the day!
