Greek Meatballs (Keftedes)

greek meatballs with vegan tzatziki sauce

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Greek Meatballs (Keftedes)

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.

Prep Time20

Cook Time20

Total Time40

Course: Mains

Cuisine: Greek

Keyword: baked, dairy free, easy, greek meatballs

Servings: meatballs

Calories: 76kcal

Author: Melissa Belanger

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