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 appetizer) 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, 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.


Chef's hat icon Difficulty

People icon Servings

20 meatballs

Time icon Prep Time

1 hour, 15 minutes

Fuel type icon Cook Time

6 minutes

By Bella Castillo

Keftedes Greek Meatballs
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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 flavor 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.

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.