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Greek Herbal Meatballs – Keftedakia
Can't pass these up at any party, bake these and freeze to save money and be prepared for any occasion.
Course
Appetizers, Main Dish
Cuisine
Greek
Keyword
Greek, Herbal, kefthedakia, meatballs
Author
Mary Papoulias-Platis
Ingredients
1
pound
lamb or ground beef
1/2
cup
grated onion, or finely chopped
1
tablespoon
minced garlic
1/4
teaspoon
pepper
1/2
teaspoon
dried oregano
1/2
cup
fresh parsley, finely chopped
1/4
cup
fresh mint, finely chopped
1/2
cup
bread crumbs
1/2
cup
white wine
1
egg, slightly beaten
1/4
cup
Greek Mizithra or Parmesan cheese
When I use cheese, I do not salt the meatballs. Use salt if omitting cheese
Instructions
Place bread crumbs in a small bowl and add wine.(chicken broth or milk)
Mix meat, onions, garlic, pepper, spices, cheese, and egg in a large bowl.
Add breadcrumbs. Knead until well blended.
Note: Roll and freeze at this point.
Pre-heat oven to 425 degrees.
Place foil in a baking sheet with or without a rack. Spray the pan and rack with cooking spray.
Roll the meatballs into 1 -inch balls, and space them 1/2 inch apart for even baking.
Bake in the middle of the oven for 30 minutes. Let Cool.
Serve these meatballs on a platter, or place two skewered meatballs in a plastic cup or Chinese take-out box, add Greek Tzatziki sauce.
Yields 2-3 dozen meatballs.