Feta and Olive Meatballs

Feta and Olive Meatballs

Andrea 0

"These baked, ground lamb meatballs are flavored with feta and green olives."

Ingredients 20 m {{adjustedServings}} servings 185 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 1.5g
  • < 1%
  • Protein:
  • 13.8 g
  • 28%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 482 mg
  • 19%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat your oven's broiler.
  2. 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.
  3. Broil about 3 inches away from the heat until browned on top. Turn over, and broil on the other side.
Tips & Tricks
Algerian Kefta (Meatballs)

See how to make ground beef meatballs in a garlicky tomato sauce.

Easy Slow Cooker Meatballs

See how to make amazing meatballs in the slow cooker.

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Reviews 99

  1. 123 Ratings


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.


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.


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