Keftedes Greek Meatballs

Keftedes are juicy, pan-fried traditional Greek meatballs commonly made with a mixture of lamb and beef, and we’ve got a tasty recipe from Ooni’s own Social Media Consultant, Bella, who also happens to be a gourmand and former food photographer. These meatballs are packed with herbs and spices and typically served as a mezze (a Mediterranean appetiser) accompanied by tzatziki (a creamy sauce of yogurt, garlic and cucumber), Greek salad and pita. They can also be used as a filling meal with a side of basmati rice if you’re looking for something heartier, and are great the next day for sandwiches or thrown into a bowl of spaghetti. Or, let's be honest, simply eaten as is!


Though delicious all year round, keftedes make for a perfect appetizer to celebrate Greek Orthodox Easter – just make sure you have a lot on hand. In an Ooni oven, they’ll be ready in just 6 minutes, and the smell that will come from your oven as they cook is way better than any kebab shop you’ve ever set foot in.

Difficulty

Servings

20 meatballs

Prep Time

1 hour, 15 minutes

Cook Time

6 minutes

By Bella Castillo

Keftedes Greek Meatballs

Note

Any bread will do for this recipe, but a stale or crusty white variety works especially well. If ground lamb is not accessible, ground pork may be substituted. There are a few varieties of oregano that are widely available: Greek oregano is more peppery and earthy than Mexican oregano, which has a brighter flavour akin to citrus and anise. Greek oregano is preferred here, but anything labeled “Italian oregano,” “Mediterranean oregano,” or simply “oregano,” will be just as tasty.

1. Place bread in a small bowl and pour enough milk over to wet each piece.

Let soak for 5 minutes. Using your hands, gently wring out the excess liquid and place the bread into the bowl of a food processor.

2. Add beef mince, lamb mince, onion, garlic, egg yolk, herbs and spices to the food processor.

Add the zest of one lemon and the juice of half a lemon. Pulse the mixture on low until combined and slightly fluffy in texture.

3. Transfer the meatball mixture to a bowl, cover with a towel and let rest in the fridge for about an hour.

4. Heat up your oven for 15 to 20 minutes with the flames on high to allow the baking stone to get hot, aiming for around 300 °C.

You can check this quickly, accurately and from a safe distance with an infrared thermometer.

5. Remove the meatball mixture from the fridge and form into 2.

5-centimetre balls. If the mixture is sticky, dampen your hands with water. Place meatballs on a baking sheet or plate.

6. Preheat a cast-iron skillet in your Ooni on high heat for 3 minutes.

Carefully remove the skillet from the oven with gloves on, then reduce the flames to low (aim for around 288 °C).

7. If the skillet is smoking, allow it to cool down a moment, then coat the bottom of the pan with a thin layer of neutral oil.

Using tongs, arrange the meatballs in the cast iron skillet in an even layer.

8. Return the skillet to the oven and cook for 3 minutes.

Remove the skillet from the oven and rotate the meatballs for even browning using tongs. Rotate the skillet 180 degrees and return to the oven for an additional 3 minutes or until meatballs are browned on at least two sides. Drain meatballs on a paper towel.

9. Serve and enjoy with a side of tzatziki sauce, or use them on a Greek Mezze Pizza.

Serve and enjoy with a side of tzatziki sauce, or use them on a Greek Mezze Pizza

Bella Castillo

Bella is an Austin-based, self-taught cook, an exceptional restaurant-recommender and a former food photographer. She was a Food Network fanatic at age 11, and requested canapés with gravlax and crème fraîche to be served at her sweet 16. Today, she spends her time creating social media content for Ooni, prepping elaborate weeknight meals and budgeting for the good tinned fish.

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