Greek Meatballs (Keftedes)

Greek Meatballs, or keftedes, are loaded with bold flavors, juicy insides, and crispy outsides. Stuff them in warm pita with fresh veggies and tzatziki for an unbeatable meal!

Prep Time40

Cook Time20

Total Time1

Course: Dinner

Cuisine: Greek, Healthy

Keyword: greek meatball pitas, greek meatballs, keftedes

Servings: servings

Cost: $13.79

Equipment

Dark-colored rimmed sheet pan

Ingredients

Cooking spray

Meatballs

1/3 cup all-purpose flour
1 large red onion divided, see note 1
1 pound ground beef 80/20
1/2 cup panko breadcrumbs
1/4 cup flat-leaf Italian parsley finely chopped
1 tablespoon fresh mint finely chopped, optional
1 large egg
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon beef bouillon powder
1-1/2 teaspoons minced garlic 2 cloves
1 tablespoon olive oil
3/4 teaspoon salt
1/4 teaspoon pepper

Optional Serving Suggestions

6 pitas
Tzatziki sauce homemade or store-bought, see note 2
Other serving suggestions see note 3

US - Metric

Instructions

Preheat oven to 400°F. Generously grease a dark-colored rimmed sheet pan with cooking spray and set aside. Add the flour to a small bowl and set aside.
Peel the onion and cut in half. If desired, make pickled red onions with one half (see note 1) or save for another recipe. Grate the other half on the large holes of a grater until you have a completely filled 1/2 cup of grated onion. Add onion to a large bowl. Add remaining meatball ingredients (except for the flour). Season with the salt and pepper. Gently knead the ingredients until they are integrated, careful not to overwork the meat.
Use a tablespoon measuring spoon to scoop a heaping tablespoon of the meat mixture and roll it into an evenly-sized ball. Repeat with the remaining meat mixture to make around 24–27 meatballs. (I find it helpful to lightly grease my hands with cooking spray to make rolling the balls easier.) Working with one meatball at a time, roll to lightly coat in the flour, shaking off the excess. Arrange the meatballs, spaced apart, on the sheet pan.
Generously spray the meatballs with cooking spray. Bake for 15 minutes; then use a metal spatula and your fingers (careful, they’re hot!) to gently flip the meatballs over. Bake for another 5–8 minutes, or until nicely golden brown/charred on each side and baked through.
Meanwhile, prepare optional tzatziki (see note 2).
Lightly toast the pita (see note 4). Spread 2 tablespoons of plain Greek yogurt inside each pita and sprinkle with salt to taste. Layer in lettuce, cucumber slices and, if desired, add in pickled red onions (see note 1). Add 4–5 meatballs on top and drizzle lots of sauce over the pitas and enjoy promptly.

Video

Notes

Note 1: I love pickled red onions on these; here’s my super-simple version: Very thinly slice half the red onion and place it in a bowl. Top with 2 tbsp red wine vinegar, 1/2 tsp salt, and 1-1/2 tsp sugar. Stir to dissolve sugar. Toss every 5–10 minutes until softened (~30 mins). I usually start these first and stir throughout the process.

Note 2:

This homemade sauce is perfect with meatballs and can be made a day ahead!

To make: Grate an unpeeled Persian or English cucumber (large grater holes) to get 1/2 cup. Place the grated cucumber in a paper towel or clean kitchen towel and squeeze out as much moisture as possible. Combine it in a bowl with 1/2 cup plain Greek yogurt, 1 tsp minced garlic, 1/2 tsp lemon zest, 1 tbsp lemon juice, 1 1/2 tbsp olive oil, 1 1/2 tsp red wine vinegar, 1/4 tsp salt, and 1/8 tsp pepper. Stir well and refrigerate until ready to serve.

Note 3: Serving suggestions: 12 tbsp whole milk Greek yogurt, 4 Persian cucumbers (sliced thinly lengthwise), 6 pieces green leaf lettuce, diced cherry tomatoes, and pickled red onions.

Note 4: To toast the pita, spray both sides of the pita with cooking spray and char directly over the gas flames (at medium to medium-low heat) for a few seconds. Use tongs to flip until pitas are lightly charred.

Nutrition Note: Nutrition information is calculated for 4 meatballs, without pita or tzatziki.

Storage: Store leftover Greek meatballs (without sauce) in an airtight container in the fridge for 4–5 days. To freeze, cook and cool the meatballs, place on a parchment-lined sheet pan, and freeze uncovered for an hour or until solid. Transfer to a freezer-safe container and store for up to 3 months.

Nutrition