Description
Juicy, savory, and tangy, these meatballs are a little bite of sunshine from the Mediterranean. Fresh herbs, creamy feta, and perfectly seasoned beef make them ideal for bowls, pitas, or high-protein snacks. Quick to prep and packed with flavor!
Ingredients
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1 lb ground beef (85/15 or 90/10)
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½ onion, finely chopped
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2 tbsp fresh parsley, chopped
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1 tbsp fresh dill, chopped (or substitute fresh mint)
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¼ cup crumbled feta cheese
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½ tsp ground cumin
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½ tsp dried oregano
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¼ tsp ground coriander
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½ tsp garlic powder
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¾ tsp kosher salt & ¼ tsp black pepper (adjust after cooking)
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1–2 tbsp olive oil, for pan-frying
Optional Twists:
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Sun-dried tomatoes & spinach
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Red pepper flakes or harissa for spice
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Lamb-beef blend or turkey for leaner meatballs
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Gluten-free binder: 2–3 tbsp almond flour or GF breadcrumbs
Instructions
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Mix the Meatball Ingredients:
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In a large bowl, combine beef, onion, parsley, dill, feta, cumin, oregano, coriander, garlic powder, salt, and pepper.
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Gently mix by hand until just combined—don’t overwork.
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Portion & Roll:
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Lightly dampen hands. Scoop about 1½-inch portions and roll into balls. Place on a plate or baking sheet.
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Pan-Fry to Golden Perfection:
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Heat olive oil in a large skillet over medium heat. Add meatballs in a single layer without crowding.
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Cook 3–4 minutes per side until browned; turn to brown all sides. Total cooking time: 10–12 minutes.
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Check doneness: internal temperature should be 160°F (or cut one open—no pink).
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Rest & Serve:
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Transfer to a plate and rest 2–3 minutes. Juices redistribute, keeping meatballs moist.
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Notes
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Lamb & Beef Blend: Richer flavor, classic keftedes style.
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Turkey Twist: Leaner meat with added zucchini or olive oil for moisture.
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Sun-Dried Tomato & Spinach: Adds sweetness and depth.
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Spicy Kick: Red pepper flakes or harissa paste for heat.
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Oven-Bake Option: 400°F for 15–20 min, turning halfway—less crust but still tasty.