Whether it’s a weeknight meal or a family Sunday dinner, meatballs are always a good idea because you can make them in batches and any quantities you like so they’re perfect for feeding a crowd or a large family!
How to Make Greek Meatballs
Ground beef and pork are mixed together with delicious Greek flavors of mint, oregano, cumin along with onion, garlic, egg and breadcrumbs. What’s the most popular type of meatball we all know and love? Why, Italian, of course! I love my easy chicken meatballs (picture below) and sometimes my pork and ricotta, which are both Italian. The Greek’s wanted to get in on the meatball action too, they just serve them differently, which are a delicious departure from the norm.
How to serve Greek Meatballs/Keftedes
You can serve these traditional Greek meatballs in tomato sauce, but I’m a traditionalist and want to stay true to the history of food in cultures. Plus, I want to enjoy them the way the Greeks do, with a yogurt sauce (tzatziki) with lemon and mint. Such a refreshing flavor combination! As an alternative to the typical mix of ground beef and pork, lamb is also a flavorful option served in Greece. When it comes to side dish ideas, that’s an easy one. You can serve them with a simple orzo or rice. Another way I love to enjoy them (especially during the summer months) is on a bed of lettuce with cucumber, tomato and red onion, just like a salad. This recipe yields 16 dinner size meatballs. You can also make them smaller and serve as a mini-meatball appetizer for entertaining or your favorite game day. These keftedes are pan fried, which speeds up the cooking process. This can be messy and not so healthy, so if you don’t want to fry them, you can bake them. Just spread them in an even layer on a large baking sheet and bake at 400°F/200°C drizzled with a little oil to help brown for 15 minutes until browned. If you’ve made these Greek Style Meatballs – Keftedes or have a question regarding the recipe, leave it in the comment are below. I love to hear from my readers.
