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. I can’t say I blame him.
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.
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.
How to cut down calories and fat in meatballs:
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 beef this time around because it was what we had on hand but feel free to use ground lamb, bison, or turkey. As an added bonus, these are naturally gluten-free.
Your fork is waiting.
Keftedes: Baked Greek Meatballs
- 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.)