Baked Greek Meatballs (Keftedes)
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
5 servings
-
Calories
437 kcal
-
Course
Main Course
-
Cuisine
European
Baked Greek Meatballs (Keftedes)
Description
This recipe blends ground beef and lamb with aromatic herbs including parsley, oregano, cumin, coriander, and fresh garlic, along with grated onion, panko breadcrumbs, an egg as binder, and crumbled feta cheese for moisture and tang. The combination produces meatballs with a balanced texture and distinctive Greek flavor.
The meatballs are portioned into 20 small balls and baked at 425°F until nicely browned and cooked through in about 10 to 14 minutes. Baking keeps them moist while allowing a slight crust to form on the outside. The feta adds richness and a subtle creaminess.
For serving, warm pita breads are filled with meatballs, sliced tomatoes, and red onions, accompanied by dollops of tzatziki sauce, creating a fresh and flavorful gyro-style dish. These can work well as appetizers or for casual meals.
The meatballs store well refrigerated for several days and freeze effectively both before and after baking. Proper handling, like gentle mixing to prevent toughness, helps maintain their texture. This recipe celebrates lamb’s rich flavor, commonly used in Greek cooking, and is adapted from a cookbook recipe with suggested storage and reheating tips.
Ingredients
Greek Feta Meatballs
- 1/2 lb. ground beef
- 1/2 lb. ground lamb or ground pork
- 1/4 cup panko breadcrumbs
- 2 Tablespoons parsley fresh, flat-leaf, chopped, Italian
- 3 Tablespoons onion grated
- 2 cloves garlic minced
- lemon zest of 1
- 1 egg large
- 1 teaspoon oregano
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon kosher salt coarse
- 1/4 teaspoon black pepper freshly cracked
- 2 ounces feta cheese crumbled
For Serving
- pita bread soft
- Roma tomato sliced or grape tomatoes
- red onion sliced
- tzatziki sauce
Instructions
Meatball preparation
- Preheat oven to 425°F. Line a baking sheet with foil or parchment paper and spray with cooking spray.
- Combine all meatball ingredients in a large mixing bowl. Use your hands to gently mix everything together until the meat is uniformly combined with the other ingredients.
- Use a small cookie scoop to portion out the meatballs or divide the mixture into 4 equal parts. From there, divide each portion of the meatball mixture into 5 meatballs so you end up with 20 equal-sized meatballs. Roll each meatball between your hands to shape it and then arrange them on the prepared baking sheet.
- Bake in the preheated oven from 10-14 minutes, until they are nicely brown and cooked through.
For gyro sandwiches
- To assemble gyros, warm the pitas on a grill or in the oven, just until soft.
- Place a few slices of roma tomato and some sliced red onions onto each pita bread, then top with 4 or 5 meatballs. Add a couple dollops of tzatziki sauce and serve with Greek feta fries.
For a mezze platter
- If you prefer to serve this as a more of a grazing board or appetizer like for a party, I like to arrange the meatballs in a pile on a large platter with a bowl of tzatziki sauce, warmed pita triangles, grape tomatoes, sliced red onion, and a brick of feta cheese drizzled with olive oil. You could also add kalamata olives or cucumber slices to your spread. Serve with toothpicks for spearing the meatballs.
Notes
- Refrigerate baked meatballs for 3-4 days; they make convenient leftovers.
- Freeze meatballs either before or after baking by first hardening individually before transferring to containers.
- Reheat frozen cooked meatballs in the oven or air fryer at 300°F for 20-25 minutes until warmed through.
- Use ground lamb for authentic flavor; keep mixing gentle to avoid tough meatballs.
- The recipe is adapted and appears in "House of Nash Eats Everyday" cookbook on page 184.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437kcal | 22% |
| Carbohydrates | 31g | 10% |
| Protein | 23g | 46% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 694mg | 29% |
| Potassium | 412mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 447IU | 9% |
| Vitamin C | 7mg | 8% |
| Calcium | 141mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
