Greek Meatballs
Greek meatballs, also known as keftedes, are a delightful fusion of flavors, combining the zest of lemon with aromatic spices and fresh herbs. These juicy, tender bites are perfect for any occasion, whether served as appetizers or a hearty main dish. With their mouthwatering aroma and satisfying taste, these Greek meatballs will transport you straight to the Mediterranean with every bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 15 meatballs (5 servings) 1x
- Category: Main Course
- Method: Baking and Searing
- Cuisine: Greek
Ingredients
Scale
- 1 lb ground lamb or beef
- 1/4 cup fresh parsley, chopped
- 1 small onion, finely grated
- 3 cloves garlic, minced
- 1/2 cup feta cheese, crumbled
- 1/2 cup panko breadcrumbs
- 1 large egg
- Zest of 1 lemon
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix ground lamb or beef with grated onion, minced garlic, parsley, crumbled feta, panko breadcrumbs, egg, lemon zest, cumin, oregano, salt, and pepper until just combined.
- Shape the mixture into golf ball-sized meatballs.
- Heat olive oil in a skillet over medium heat and sear the meatballs until browned on all sides (about 8-10 minutes).
- Transfer browned meatballs to a baking dish and bake for an additional 15-20 minutes until cooked through (internal temperature should reach 160°F/70°C).
- Serve warm with tzatziki sauce or in pita bread with fresh veggies.
Nutrition
- Serving Size: 3 meatballs (150g)
- Calories: 292
- Sugar: 0g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 85mg