Keftethakia Lamb Meatballs
Transport your taste buds to the Mediterranean with these succulent Keftethakia Lamb Meatballs, a classic Greek-inspired dish bursting with flavor. Made with tender ground lamb, vibrant herbs like parsley and mint, and warm spices including cumin and cinnamon, these bite-sized delicacies are both aromatic and deeply satisfying. The addition of fresh breadcrumbs and a hint of garlic ensures a juicy, melt-in-your-mouth texture, while a quick pan-fry in olive oil gives them a perfectly golden exterior. Served alongside a squeeze of fresh lemon, these savory meatballs make an irresistible appetizer or a delightful main course with a side of pita and tzatziki. Simple to prepare in just 40 minutes, this recipe combines authentic taste with culinary ease, perfect for family dinners or casual entertaining.
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Recipe Information
Ingredients
- 500 grams ground lamb
- 1 small, finely grated red onion
- 3 minced garlic cloves
- 3 tablespoons, finely chopped fresh parsley
- 2 tablespoons, finely chopped fresh mint
- 1 teaspoon ground cumin
- 0.5 teaspoons ground cinnamon
- 1 teaspoon dried oregano
- 75 grams fresh breadcrumbs
- 1 large egg
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 for serving lemon wedges
Instructions
In a large mixing bowl, combine the ground lamb, grated red onion, minced garlic, parsley, mint, ground cumin, ground cinnamon, dried oregano, breadcrumbs, egg, salt, and pepper.
Using clean hands or a spoon, mix the ingredients thoroughly until well combined.
Form the mixture into small, walnut-sized meatballs, about 1 to 1.5 inches in diameter. You should have around 18-20 meatballs.
Heat the olive oil in a large skillet over medium heat.
Carefully place the meatballs into the skillet in batches, ensuring not to overcrowd them.
Cook the meatballs for approximately 3-4 minutes on each side, turning them gently with tongs, until they are golden brown and fully cooked through.
Once cooked, transfer the meatballs to a plate lined with paper towels to drain any excess oil.
Serve the keftethakia lamb meatballs warm with lemon wedges on the side for squeezing.
Nutrition Facts
Calories |
2117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.8 g | 177% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 11.6 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 4979 mg | 216% | |
| Total Carbohydrate | 74.9 g | 27% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 9.7 g | ||
| Protein | 143.0 g | 286% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 422 mg | 32% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 2424 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
