Feta and olive meatballs

Feta and olive meatballs


124 people made this

About this recipe: These baked lamb meatballs are flavoured with feta and green olives.


Serves: 8 

  • 450g (1 lb) minced lamb
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons finely chopped onion
  • 125g (4 1/4 oz) crumbled feta cheese
  • 90g (3 1/2 oz) chopped green olives
  • 2 eggs
  • 1 teaspoon dried Italian herbs

Prep:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Preheat your oven's grill.
  2. In a large bowl, mix together minced lamb with parsley, onion, feta cheese, green olives, eggs and Italian herbs. Shape into 16 meatballs and place 5cm apart on a baking tray.
  3. Grill about 7 to 8cm away from the heat until browned on top. Turn over and grill on the other side.

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Reviews (2)


Used different ingredients. These are lovely but I decided to give them a more Greek/Cypriot flavour. So I changed the Feta to Halloumi, With this change I though that the sweetness of black olives were better to counter the sharpness of the cheese. And used oregano instead of the Italian herbs. When seasoning only add pepper due to the saltiness of the Halloumi. And in true Cypriot style when eating squeeze lemons over the meatballs - Yummy - 22 Dec 2010


Loved this, will be serving it as a lite starter with 3 small balls on a lightly dressed salad leaves for xmas. Just cook day before and reheat! - 22 Dec 2010

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