Greek · Dinner
Crispy Meatballs with Herbs
Baked Greek-style beef meatballs seasoned with oregano, mint and garlic, lightly coated in breadcrumbs and oven-crisped with minimal oil instead of deep frying. Served with cooling Greek yogurt and lemon wedge for a lighter, high-protein take on keftedes.
$4
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
336Calories
30.1gProtein
17.9gFat
13.8gCarbs
3.1gSugar
1.4gFiber
725mgSodium
200mgChol
6.1gSat Fat
560mgPotassium
90mgCalcium
3.4mgIron
2.3mcgVitamin B12
6mgVitamin C
Goes well with
Greek Lager or Pilsner
local
Greek Coffee (Elliniko)
international
low-calorie
low-carb
low-calorie
Instructions
1
Preheat the oven to 425°F (220°C) and line a small baking tray with foil, brush it lightly with olive oil.
2
Grate the garlic and onion, chop the fresh mint, then combine beef, egg, breadcrumbs, garlic, mint, oregano, onion, vinegar, salt and pepper.
3
Cover and chill the mixture in the fridge for 10 minutes to help the meatballs hold their shape.
4
Roll the mixture into 5–6 walnut-sized meatballs and arrange them spaced apart on the prepared tray.
5
Roast at 425°F for 16–18 minutes, turning once halfway, until golden brown and a skewer shows no pink inside.
6
Transfer the meatballs to a plate, add Greek yogurt and lemon wedge alongside, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g lean ground beef
- 22 small eggs, beaten
- 1 oz30g dried breadcrumbs
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fresh mint
- 2 tsp2 tsp dried oregano
- 11 small onion
- 2 tsp2 tsp red wine vinegar
- 2 tsp2 tsp olive oil, for the tray
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 4 tbsp60g Greek yogurt, for serving
- 22 lemon wedge, for serving
