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Greek meatballs

Greek meatballs (keftedes) is a classic and popular meze dish so there are many different recipes. These meatballs are made of lamb and they are gluten and milk free. You can serve them with a traditional tzatziki sauce & pita or with a salad. On this occasion I served them with Feta, yoghurt and pine nuts. Keftedes are ideal for parties, picnics, quick lunches or, of course, as part of a meze.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Greek
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g minced lamb
  • 1 small onion grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 Tbsp chopped mint
  • Salt and pepper
  • 1 Tbsp olive oil
  • To serve optional:
  • 4 pita bread
  • 200 g Greek yogurt
  • 100 g Feta cheese
  • 1 Tbsp pine nuts
  • 2 Tbsp chopped mint leaves

Method
 

  1. Mix the minced meat well with the onion, spices and chopped mint. Season to taste.
  2. Form little balls the size of walnuts with your hands.
  3. Heat your grill. Brush the meatballs with little oil, put them on a grill rack and grill for 10 minutes turning them a few times.
  4. Dry fry the pine nuts in a frying pan.
  5. Grill the pita breads for 1-2 minutes.
  6. Drizzle the meatballs with yogurt, scatter some feta, pine nuts and mint leaves on top. Serve either inside or with the pita.