Description
Hey kitchen friend! Harper here, wooden spoon in hand and a grin on my face because today we’re making Keftedes—the juicy, herb-packed meatballs of your Greek dreams. Picture bites bursting with oregano, mint, and a hint of cumin, perfect for dipping in cool tzatziki, stuffing into pita, or served over a bright Greek salad. These are inspired by a sunlit taverna on Crete, where Yia-Yia’s cooking taught me the secret to heartfelt flavor. Ready to bring that seaside magic home? Let’s go!
Ingredients
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1 lb ground lamb (or swap half for beef)
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¼ cup grated onion (no chunks—add moisture)
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3 tsp minced garlic
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½ tsp salt + ¼ tsp black pepper
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2 tsp dried oregano (rub between fingers!)
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½ tsp ground cumin + ¼ tsp coriander
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1 tsp Italian seasoning
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1 egg
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½ cup breadcrumbs (panko or plain; GF oats/rice crackers ok)
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¼ cup chopped parsley + 1 tbsp fresh mint
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Olive oil, for baking or frying
Instructions
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Preheat Oven to 400°F (200°C) and line a baking sheet with parchment.
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Combine Ingredients: In a mixing bowl, gently blend all ingredients using your hands—just until combined, about 45 seconds. (Over-mixing = tough meatballs!)
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Form Meatballs: Moisten palms. Scoop 1½ tbsp of mixture, roll into golf-ball size. Place on sheet—no crowding!
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Bake: Brush or spray lightly with olive oil. Bake for 15–18 minutes until golden and at 160°F. Let rest 5 minutes before serving.
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Or Fry: Heat 2 tbsp oil in skillet, cook 10–12 minutes (turn often) for crisp edges.
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Notes
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Don’t overmix—keeps them tender
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Fresh mint is key for authentic flavor
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Freeze after baking for quick meals later
- Prep Time: 15 mins
- Cook Time: 18 mins
Nutrition
- Calories: 280 kcal per serving
- Sugar: 1 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 20 g