Greek Meatballs (Keftedes)
Delicious Greek Meatballs seasoned with garlic and herbs then baked until tender, juicy and a bit crispy on the outside. These Greek Meatballs can be served as an appetizer with Tzatziki sauce or as a main dish for dinner.
Servings 6 servings
- 1 pound ground beef
- 1/2 pound ground pork
- 1 medium red onion, grated (about 1 cup)
- 2 garlic cloves, minced
- 1 cup Panko bread crumbs
- 1 egg
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon extra virgin olive oil
- 2 teaspoons fresh mint, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper (or to taste)
Preheat the oven to 350 degrees Fahrenheit.
Line a baking sheet with aluminum foil and spray with cooking spray or brush lightly with olive oil.
Place all the ingredients into a large mixing bowl and combine by hand until well incorporated. Form into meatballs (about 1-inch in diameter). This process is easier and the meatballs more uniform if you use an ice cream scoop.
Place the meatballs on the baking sheet and bake for 18 -20 minutes or until golden brown and cooked through.
Remove from the oven and serve!
- If time permits after shaping the meatballs, you can refrigerate them for one hour. This optional step will help in keeping their perfect shape when baking and will also allow for the meat flavors to meld together.
- If you prefer to fry the meatballs, cook them in batches until nicely brown and cooked through.
- Baked meatballs can be stored in the refrigerator in an airtight container for 2-3 days.
- Unbaked and baked meatballs freeze well. Make sure they are stored in a freezer container or freezer bag to prevent freezer burn. They keep in the freezer for up to 2 months.
- This recipe was adapted from My Greek Dish.
Calories: 366kcal | Carbohydrates: 8g | Protein: 21g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 108mg | Sodium: 545mg | Potassium: 356mg | Vitamin A: 250IU | Vitamin C: 3.9mg | Calcium: 52mg | Iron: 2.8mg