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

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