4 Reviews of Keftethakia-Lamb Meatballs

From: Bergy

On Feb 21, 2003

JanS you have never let me down with any of your recipes but this one had me worried! When I mixed everything together, chilled it for an hour and started to make the meatballs I really thought that the mixture was too moist, but ,said I, Jan knows what she's doing so I persevered, rolled them in flour and put them back in the fridge til cooking time - they came out perfect! I do caution others be sure to really squeeze the bread. I only cooked a dozen, froze the others separately, then put them in a zip lock and into the freezer for future use. I had them as the meat course and served them with Greek Potatoes Greek potatoes, baby steamed carrots and steamed (crisp) sugar peas. Thanks Jan for a great meal

From: Marietta Mary Lou

On May 26, 2004

This is different and delicious. A little time-consuming to make but not difficult. My husband, of the spoiled palate, said "Do NOT lose that recipe!" He suggested perhaps deep-frying the meatballs next time.

From: OliveLover

On Apr 29, 2009

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.

From: Oolala

On Sep 3, 2008

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. I 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!