These Greek meatballs are made with a mixture of beef and pork and seasoned with fresh herbs. They’re baked on a sheet pan for a easy cleanup. Serve these keftedes with dairy free tzatziki sauce, cucumbers, heirloom tomatoes and couscous for a delicious and healthy meal. Make 36 meatballs.
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 the dairy free, I used Panko breadcrumbs (check the label still!), and I made a dairy free tzatziki sauce with vegan sour cream.
Here’s what you’ll need to make Greek meatballs
- Ground beef
- Ground pork
- Panko breadcrumbs
- Fresh herbs (mint, oregano, parsley)
- Minced onion and garlic
- Measuring spoons
- Mixing bowl
- Baking sheet
- Cookie scoop
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.
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 flatbread
- Cucumbers, tomatoes, red onion
- Feta cheese (or dairy free feta, such as Violife)
Greek Meatballs | This easy keftedes recipe is made with a mixture of beef and pork with mint and oregano. Baked on a sheet pan and served with tzatziki sauce (dairy free with gluten free option) #Greek #meatballs
- 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
- Preheat oven to 400˚F (200˚C) and line a baking sheet with parchment paper,
- Mix the meatball ingredients in a large bowl, using your hands, until evenly combined.
- Scoop mixture and roll into 2 inch meatballs.
- Bake meatballs for 20 minutes, or until they have reached 165˚F.
- Remove from oven and let meatballs for a few minutes before serving.
Keywords: easy, dairy free, baked
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