Juicy Roasted Greek Meatballs – Keftedakia

These succulent meatballs combine juicy ground meat with aromatic herbs and spices, capturing the essence of Greek cuisine in every bite.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Greek

Calories: 150

Ingredients Method Notes

Ingredients

Main ingredients

1 pound Ground beef or lamb (or a mix) Feel free to use turkey or chicken for a lighter option.
1 cup Breadcrumbs Use gluten-free breadcrumbs if needed.
1 large Onion, finely chopped Adds sweetness and depth of flavor.
2 cloves Garlic, minced Garlic makes everything better.
1 large Egg Helps hold everything together.
¼ cup Fresh parsley, chopped Embodies the essence of Greek cooking.
¼ cup Fresh mint, chopped Embodies the essence of Greek cooking.
1 teaspoon Dried oregano Adds warmth and dimension.
Salt and pepper, to taste For seasoning.
Olive oil For drizzling and roasting.

Method

Preparation

Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the ground meat, breadcrumbs, chopped onion, garlic, egg, fresh herbs, and spices.
With wet hands, roll the mixture into small balls, about 1 to 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper.
Drizzle the formed meatballs with olive oil.

Cooking

Place the meatballs in the oven and roast for about 20 minutes, or until they are cooked through and golden brown.
After removing from the oven, let them rest for a few minutes before serving.

Notes

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. To freeze, allow them to cool completely, then place in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag for up to 3 months.