Name: Greek Meatballs (Keftedes)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Greek
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

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Why I 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.

greek meatballs with hummus, couscous and vegan tzatziki sauce

Here’s what you’ll need to make them

How to make Greek meatballs

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.

FAQs and tips for making keftedes

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.

What to serve with Greek meatballs

I like to serve my keftedes as a bowl style meal with Israeli couscous, but you could also use them to fill pitas for a gyro sandwich or wrap. Whatever you prefer.

Tzatziki sauce (or vegan tzatziki)
Pita or garlic naan
Cucumbers, tomatoes, red onion
Couscous
Feta cheese (or dairy free feta, such as Violife)
Hummus

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