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Baked Greek Meatballs (Keftedes)

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A Greek twist on the Italian classic, your family will love these flavor-packed gluten free meatballs seasoned with oregano, allspice and garlic.

I’m pretty certain my husband would eat anything in meatball form. There is just something about having a platter of meatballs for dinner that puts a smile on his face and I’m happy to oblige.

We typically go the Italian route with Beef and Ricotta and I’m a huge fan of Vietnamese BBQ Pork Meatballs but this time I decided to give them a Greek spin. My husband’s favorite herb is oregano and I couldn’t resist adding a little allspice that I had on hand from creating my Lebanese All-Purpose Spice Blend.

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To cut down on calories and fat, I always bake my meatballs in a 350 degree oven for around 20 minutes or until browned on both sides. Fat is not the enemy but I would much rather brown vermicelli in clarified butter (ghee) or drizzle the finished dish with extra virgin olive oil than waste hundreds of calories simply browning the meatballs.

We used ground bison this time around because it was what we had on hand but feel free to use ground lamb, sirloin or turkey. As an added bonus, these are naturally gluten free.

Your fork is waiting.

Baked Greek Meatballs (Keftedes)

A Greek twist on the Italian classic, your family will love these flavor-packed meatballs seasoned with oregano, allspice and garlic.
4 from 18 votes
Print Pin Rate
Course: Appetiser, Entree
Cuisine: greek
Keyword: baked meatballs, Keftedes, meatballs
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 204kcal
Author: Liz DellaCroce

Ingredients

  • 20 ounces ground bison (or lamb, sirloin, etc.)
  • 1 large egg
  • 1/4 cup fresh parsley minced
  • 2 cloves garlic grated
  • 2 tablespoons tomato paste
  • 2 tablespoons parmesan cheese grated
  • 1 tablespoon dried oregano
  • 1 teaspoon ground allspice
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne

Instructions

  • Pre-heat oven to 350 degrees F and line a baking sheet with foil. Spray foil with cooking spray and set aside.
  • Place ground meat in the bottom of a medium bowl and add all remaining ingredients. Use your hands and mix together ingredients until everything is fully incorporated.
  • Using a small cookie scoop, form mixture into evenly sized meatballs and bake for 20-25 minutes or until cooked through. (Makes 28-30 total meatballs.)
Nutrition Facts
Baked Greek Meatballs (Keftedes)
Amount Per Serving
Calories 204 Calories from Fat 48
% Daily Value*
Total Fat 5.3g 8%
Saturated Fat 2.2g 11%
Trans Fat 0g
Polyunsaturated Fat 3.1g
Cholesterol 138mg 46%
Sodium 758mg 32%
Total Carbohydrates 3.8g 1%
Dietary Fiber 1.1g 4%
Sugars 0.9g
Protein 35g 70%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments


  1. I did love them. Will keep the recipe! I made minis..using ice cream scoop… small. I .DOUBLED the recipe for an event…since you said one batch made 30+. …the double recipe made FORTY. I needed more near 60. And I certainly didnt have time to make any more.. I was extremely disappointed there weren’t enough!! That’s the 3 stars. Five for taste.

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  3. I have to comment!! Thse are not a “Greek twist on an italian classic”!! They are called keftedes. Not everything is Italian. Greek cuisine has been around for over 2000 years.. a bit of research and you would have know about keftedes.

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  4. I would like to serve these tonight as a main course – maybe over egg noodles/no skewers. Any suggestions as to how to go about it? Clarified butter is above my skill level. I do have a small any of left over tzatziki and feta on hand, but it still feels like I need something to moisten the noodles. Maybe a white wine butter sauce? Any ideas? Would I need to season the sauce and if so, how?

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  9. I made these the other night and my only regret is that I should have doubled the recipe!! The boys were looking for more!!

    p.s. On another sort of funny note….the same day that I made the meatballs, I decided to make (again!) your black bean burgers to have on hand for lunch for the rest of the week. Well, they were cooling on the island on a platter and in a haste to run off to an activity, I forgot to put them in the refrigerator. Needless to say, Molly, our goldendoodle counter surfed and scarfed those bad boys down!!!! I was soooooo bummed!!! Bad Molly!!

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  15. We love meatballs and I totally agree with you on cooking them in the oven. The oven is so much easier and healthier! Thanks for posting, Liz. Happy to have a recipe using the fresh oregano from the garden. :)

    Reply

  19. Oh hey there, meatball twin! ;) My husband is the same way — for whatever reason, if it’s in meatball form, he’ll go crazy for it. I’ll have to serve him up (and me, obvs :)) a big serving of these yummy meatballs next!

    Reply

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