Why you’ll love these Greek meatballs
When I started my meatball mission, I didn’t think I would get around to making these Greek meatballs – mostly because I was hesitant about not being about to use feta cheese. But, the more I felt like I was being held back by the no dairy thing, the more I felt compelled to make them.
And, now I’m so glad I did. They’re super flavorful and remind me so much of a Greek gyros, which were one of my favorite late night meals in college. They’re also a little bit like the kebabs with sauce blanc we ate regularly our first year in France.
To make them dairy free, I used Panko breadcrumbs (always check the label though), and I made a dairy free tzatziki sauce with vegan sour cream or yogurt.
→ If you like this recipe, you should try these: baked Italian meatballs / giant meatballs baked in tomato sauce / Thai chicken meatball curry
Ingredient notes:
- Breadcrumbs – Most panko breadcrumbs are dairy-free, but it’s always a good idea to read the label just in case. Some brands may sneak in milk-based additives.
- Egg – The egg is essential for binding the meatballs since you’re not using cheese or any dairy-heavy fillers. It keeps everything moist and helps the meatballs hold their shape.
Making changes to a recipe can result in recipe failure. Any substitutions listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s tips & tricks
- Keep your Greek meatballs cold to prevent breaking down right away in the oven. This helps retain moisture in your meatballs.
- To avoid tough meatballs, don’t over mix or squeeze your meatballs too tight.
- Wet your hands to prevent the meatballs from sticking to you when you’re shaping them.
Greek Meatballs (Keftedes)
Ingredients
- 1 pound ground pork
- 1 pound ground beef
- 1 cup panko breadcrumbs
- 1 egg
- 1 1/2 tablespoons dried minced onion
- 2 teaspoons minced garlic
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh oregano
- 2 tablespoons dried parsley
- 1 teaspoon red wine vinegar
- 1 teaspoon coarse salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
Instructions
- Prep. Preheat oven to 400˚F (200˚C) and line a baking sheet with parchment paper.
- Combine the meatball ingredients. In a large bowl, mix the ingredients together, using your hands (or a fork), until they're evenly combined. Be careful not to overwork the meat or you'll end up with tough meatballs.
- Shape the meatballs. Roll the meat into 2-inch meatballs. Use a cookie scoop to ensure your meatballs are uniform in size. Place them on a parchment lined baking sheet.
- Bake the meatballs. Bake your keftedes in a 400˚F oven for about 20 minutes. The internal temperature should reach 165˚F and the outside of the meatballs should be golden brown.Remove from oven and let the meatballs rest for a few minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Did you mean 2 TBS each of Mint & Oregano?
Yes! Thanks for catching that!
It says there is a gluten free option, but I don’t see any recommendation on a substitute for the breadcrumbs.
You can substitute any gluten free breadcrumb. It will depend on what options are available at your local grocery store.