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Græsk Inspirerede Lammefrikadeller med Feta

Greek Inspired Lamb Meatballs with Feta

Lamb and feta are typical ingredients in Greek cuisine - and they are incredibly good together!

This recipe combines the two classic ingredients in a wonderful meatball with garlic and herbs! They work super well with a dish of Danish creamed potatoes in winter as an alternative to the regular Danish meatballs. They can also be served in the summer with a delicious, fresh Greek salad and a good potato salad! This is not a traditional Greek recipe, but it is a way to get the wonderful Greek flavors onto the Danish dinner tables. We just want to inspire you to get more Greek into your everyday life, no one will be bored!

These Greek-inspired meatballs can also be made with minced beef, but lamb is preferable to hit just the right taste. Potassium appetite!


  • 400g minced lamb (or beef)
  • A block of delicious feta cheese
  • Dried thyme, rosemary or oregano (whatever you have in the cupboard)
  • 2 eggs
  • A tbsp. wheat flour
  • 2-3 large cloves of garlic (don't skimp here!)
  • Salt and pepper
  • Olive oil for frying ( for example this one from GAEA )
  • A tsp. butter to taste

Course of action:

  1. In a bowl, mix the meat together with the eggs, herbs, flour and salt and pepper to taste. The garlic is also pressed in, and the feta is crumbled in with your fingers into small pieces. They should not be so small that they disappear, but also not so big that they fall out of the meatballs.

  2. The stuffing is kneaded well with the hands so that the flavors are well incorporated and the whole thing becomes coherent and malleable.

  3. Heat a generous amount of olive oil well in a large pan. It is therefore important to use an olive oil intended for cooking, as it can otherwise start to taste rancid.

  4. With a tablespoon, form small, beautiful, preferably slightly oval meatballs in the palm of your hand and place them individually in the hot oil. Use as large a pan as possible, as it is important that there is air around each meatball. In this way, the best frying crust is obtained, which is the one that gives the wonderful fried taste!

  5. When all the stuffing is like nice meatballs on the pan, the butter is added and the wonderful little flavor bombs are turned as they are ready.

  6. When the meatballs are ready, they are served on a plate with the desired side dish, preferably use tzatziki instead of sauce. Bon appetite!

PS It is allowed to grab a handful 😊

The warmest Greek food greetings, Maria from

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