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Juicy Roasted Greek Meatballs – Keftedakia

Bite-size meatballs seasoned with Greek aromatic herbs, make the perfect appetizer.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 50 mins
Servings: 20 meatballs
Course: Main Course , Appetizer
Cuisine: Mediterranean , Greek

Ingredients

  • 1 pound (450 g) ground beef *not extra lean otherwise the meatballs will be dry
  • 1 large onion finely chopped (I use a food processor)
  • 1/3 cup chopped fresh mint
  • 1 egg
  • ¼ cup (60 ml) olive oil
  • ½ teaspoon salt
  • pepper
  • ½ teaspoon cumin
  • 1 tablespoon ouzo
  • 2 tablespoon red wine vinegar
  • 2 tablespoons breadcrumbs (I use from barley rusks)
  • all purpose flour

Instructions

    Cup of Yum
  1. In a large bowl add the beef and the rest of the ingredients, except the flour and only 2 tablespoons of olive oil.
  2. Mix well. Traditionally here in Greece we knead the beef until all the ingredients are well combined, about 5-10 minutes.
  3. Cover the bowl and let it sit in the refrigerator for at least an hour. This will make a difference in the taste.
  4. Preheat the oven at 350 degrees Fahrenheit (180 Celsius).
  5. Brush a pan with olive oil.
  6. Roll into meatballs, about 1-1 ½ inch in diameter. Roll in flour and place on pan.
  7. Add a small amount of olive oil on each meatball. I recently bought a bottle that sprays olive oil using an air pump, which worked beautifully for this.
  8. Bake for about 30 minutes, turning over half way. You can check with a food thermometer to make sure the meat is done (should be 160 degrees Fahrenheit).
  9. Put under broiler for 5 minutes to get the meatballs crunchy.

Notes

  • *If you will frying, then follow the first 6 steps and then fry in olive oil.