Lemon Feta Meatballs
These Lemon Feta Meatballs are a bright, Mediterranean-inspired twist on traditional Greek keftedes, featuring fresh citrus notes and creamy feta for a light and tender texture.
Instructions
- Preheat your oven to 400°F and line a large baking sheet with parchment paper.
- In a large mixing bowl, gently combine the ground meat with the crumbled feta.
- Add the egg, Greek yogurt, lemon zest, and lemon juice, then mix everything together with your hands.
- Sprinkle in the almond flour, fresh dill, parsley, minced garlic, salt, and pepper. Mix until just combined.
- Form the mixture into 20-24 meatballs, each about 1½ inches in diameter, and place them on the prepared baking sheet.
- Brush the tops lightly with olive oil, then bake for 18-20 minutes until golden brown and cooked through.
- Let the meatballs rest for 5 minutes before serving.
Notes
These meatballs can be made ahead of time and stored in the refrigerator for up to 4 days or frozen for up to 3 months. For best results, do not overmix the meat and use fresh lemon zest.