Keftedakia #SundaySupper

I know I’ve posted Keftedakia before…But this week’s Sunday Supper theme is “Meatballs,” and I thought they’d be perfect to make again (and it gives me a chance to re-shoot the photos!). Plus, they’re one of the few dishes I know the bambino will devour!


I think lamb more than beef when I think of Greek cuisine, and since I know Jay and the bambino both like lamb, that’s what I used this time. You can use ground beef instead, though, if that’s your preference (it’s mine–I’m not really a big fan of lamb). Plus, beef (at least here in Brookings) is a LOT cheaper than lamb. But if cost isn’t a factor, by all means, go the more authentic route and try them with lamb.


I know I’ve mentioned before that the recipe is the first one I made from a cookbook the bambino got me for my birthday when he was a toddler. I remember Jay apologizing because it was a used cookbook off Amazon, but when he’d been looking for gifts for me himself, the bambino saw this particular cookbook, and said, “Daddy, that one!” So of course, I love it. And Keftedakia was the first thing I made from it.


The recipe itself suggests serving it with tomato sauce and rice, which is how I’ve served it in the past. I made a simple sauce from canned tomatoes and tomato sauce, but I imagine you can use whatever tomato sauce you like. If I liked lamb more, I bet these would also be good stuffed in a warm pita and topped with tzatziki.


Yield: 24-36

Keftedakia #SundaySupper

Keftedakia #SundaySupper
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • cooking spray
  • 1 lb. ground lamb
  • 1/2 C whole-wheat panko
  • 1/4 C fresh parsley, very finely chopped
  • 1/4 C milk
  • 1 large egg
  • 1 Tbsp. onion powder
  • 1 clove garlic, finely minced
  • 1 Tbsp. fresh mint, very finely chopped
  • 3/4 tsp. salt
  • 1/4 tsp. ground black pepper


Preheat the oven to 350 degrees F. Line a large baking sheet with foil and spray with cooking spray. Set aside.

In a large mixing bowl, combine the remaining ingredients. With clean hands, mix well, but be careful not to over-mix. Shape the mixture into balls approximately 1-inch in size. Place on the prepared baking sheet.

Bake 25 minutes or until lightly browned.


*Number of meatballs will depend on how large/small you shape thembr]
Recipe source: [Betty Crocker's International Cookbook

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Thanks to Sue at Palatable Pastime for hosting this week’s event. If lamb’s not up your alley, check out the other contributions from the rest of the Sunday Supper crew:

Meatball Appetizers:

Meatball Soups:

Main Dish Meatballs:

Meatball Desserts:

Plus Buffalo Chicken Meatballs and More Amazing Meatball Recipes  from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

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  18. Thank you Rachel for sharing the heartwarming history of how this delectable Greek wonder came to be…It’s always nice to know that the meals we cook are children / family approved =)

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