SERVING SUGGESTIONS:
- tzatziki
- hummus
- Greek lemon rice
- Greek orzo pasta salad
- In a pita
- With TikTok Feta Pasta
- Greek pasta salad
- In Mediterranean rice bowl
- 1/2 small red onion
- 2 eggs
- 1 cup panko breadcrumbs
- 2 tablespoons milk
- 1 tablespoon lemon juice
- 1 tablespoon balsamic vinegar
- 6 cloves garlic, minced
- 1 tablespoon minced fresh dill
- 1 tablespoon minced fresh mint
- 2 tablespoons minced fresh parsley (or 2 teaspoons dried)
- 1 tablespoon minced fresh oregano (OR 1 teaspoon dried)
- 1 ½ teaspoons salt
- 1 tsp EACH ground coriander, paprika, ground cumin
- 1/2 tsp EACH pepper, red pepper flakes
Add last:
- 1 pound ground lamb or pork (may sub beef)
- 1 pound lean ground beef
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Grate the onion on the largest holes of the grater straight into a large bowl (we want all the juices!), then whisk in the eggs. Add the remaining Meatball ingredients up to the beef/lamb and mix well. Add the beef and lamb and mix with your hands just to combine (don’t over-mix or your meatballs will be tough).
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Line a baking sheet with foil (even if cooking the meatballs on the stove for easy cleanup) and lightly spray with cooking spray. Scoop the meat mixture using a 1 ½ tablespoon cookie dough scoop (or a heaping 1 tablespoon), then gently roll them a couple times in between the palms of your hands, but don’t compact too much or the meatballs will be dense. Place the meatballs onto the prepared baking sheet without touching.
TO BAKE
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Generously spray the meatballs on the baking sheet with cooking spray OR for the ultimate crazy tender meatballs, drizzle them with 3-4 tablespoons melted butter mixed with 1 tablespoon lemon juice (AMAZING!).
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Transfer the baking sheet to the oven and bake at 400 degrees F for 20-25 minutes, or until the meatballs are cooked through (reach 160 degrees F).
TO COOK IN A SKILLET
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Add enough olive oil to a large nonstick skillet (my favorite pan!) to lightly cover the surface of the skillet. Heat over medium heat (medium-low if your skillet runs hot).
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Working in batches, add the meatballs to the skillet in a single layer without touching and cook until nicely browned all over and cooked through (160 degrees F), about 5 – 6 minutes. Remove to a paper towel lined plate and tent with foil to keep warm. Repeat with remaining meatballs.
TO REHEAT:
- To reheat in the oven: transfer meatballs to a baking dish and cover. Bake at 325 degrees for 10 minutes or until warmed through.
- To reheat in the crockpot: transfer keftedes to a lightly greased crockpot. Reheat over LOW for 1-2 hours, or until completely warmed through, stirring 1-2 times. You may want to drizzle with olive oil or with some melted butter while reheating for extra juicy meatballs.
Carlsbad Cravings