Keftedes (Greek Meatballs)

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Better for you Greek meatballs made easy!

This traditional Keftedes recipe (Greek meatballs) comes straight from our Women of Today community, @mhinmon. These juicy little meatballs are packed with flavor from garlic, onion, fresh parsley, and warm spices. Traditionally pan-fried, our version is baked in the oven for a lighter, better for you take without sacrificing taste.

Perfect as an appetizer, party bite, or tucked into pita or flatbread (like our 4 Ingredient Yogurt Flatbread) these Greek meatballs are delicious topped with tzatziki and fresh veggies.

Whether you’re serving them for dinner or meal prepping for the week, Keftedes are a simple, protein-rich recipe the whole family will love.

Keftedes (Greek Meatballs)

Servings meatballs

Ingredients

2 large eggs
2 tbsp milk
1 lb ground beef
1 lb ground pork
1 cup panko or GF panko
½ small red onion, grated or finely chopped
6 large garlic cloves, minced
¼ cup fresh parsley
1 tsp dried oregano
1½ tsp Kosher salt
½ tsp black pepper
½ tsp red chili flakes (add a little more if you like spicy)
1 tsp cumin
1 tsp coriander powder
½ tsp cinnamon

Instructions

Preheat oven to 375 degrees F.
In a small bowl, whisk together the eggs and milk. Set aside.
In a large bowl, add all other ingredients, pour the milk and egg mixture on top, and combine.
Incorporate well, but do not over-mix, as this can make your meatballs tough.
Roll the meatballs into small, equal-sized 1 ½” meatballs. This recipe makes about 30 meatballs.
Place rolled meatballs onto a parchment-lined baking sheet, or a baking sheet fitted with a gridded baking rack. Depending on the number of meatballs and their size, you might need to cook two batches.
Bake until golden brown and cooked through, about 35 minutes.
Serve with pita bread, tzatziki, cucumbers, tomatoes, and kalamata olives.