These baked greek meatballs keftedes use beef, onion, egg and herbs, cooked in the oven rather than fried. They suit a [Mediterranean](https://recipesdiet.com/diet/mediterranean/) pattern built on herbs and lemon. Find more [recipes](https://recipesdiet.com/recipes/) here.
Table of Contents
Why this recipe works
- Baking replaces frying, so the meatballs need only a teaspoon of oil per tray and produce no hot oil splatter.
- The meatballs brown evenly on the sheet, so they reach the same doneness without constant turning.
- Breadcrumbs and grated onion keep the centre moist, which is the usual failure of baked meatballs.
- They are easy to portion and freeze, so one batch covers several meals.
Ingredients
Makes 4 servings.
Equipment
How to make it
- Heat the oven. Set the oven to 400°F (200°C). Brush a rimmed sheet with half the olive oil and line it with parchment for easy cleanup.
- Combine the mixture. In a large bowl, mix the beef, grated onion, egg, breadcrumbs, parsley, oregano, garlic and salt until just combined. Overworking the beef makes the meatballs dense.
- Rest the mixture. Cover and refrigerate for 10 minutes. The breadcrumbs absorb the liquid and the meatballs hold their shape better.
- Shape and arrange. Roll the mixture into 16 balls about the size of a walnut. Space them on the sheet with about 1 inch between them so they brown rather than steam.
- Bake and check. Brush the tops with the remaining oil and bake 18 to 20 minutes, turning once halfway, until browned and the centre reaches 160°F (71°C). Serve hot with lemon wedges.
Practical cooking tips
- Grate the onion rather than chopping it. Grated onion releases juice that keeps the beef moist.
- Wet your hands before shaping. The mixture is sticky, and damp hands prevent it from clinging.
- Use 85% lean beef. Leaner beef dries out in the oven.
- Space the meatballs apart. Crowded meatballs steam and do not brown.
Troubleshooting tips
- The meatballs fall apart. The mixture needed more binding. Let it rest longer, or add a tablespoon more breadcrumbs.
- The centres are dry. They were overbaked. Stop at 160°F (71°C) and check the thickest meatball first.
- They taste bland. Not enough salt or herbs. Taste a small cooked piece before shaping the rest next time.
- The bottoms are pale. The sheet was not preheated or was crowded. Use two sheets if needed and bake on the lower-middle rack.
Swaps and variations
- Use ground lamb for a traditional flavour. Lamb has more fat, so check the thermometer as usual and drain the tray.
- Replace the breadcrumbs with rolled oats for a gluten-free option. Check the oats are certified gluten-free.
- Use half ground pork and half beef for a softer texture. The fat and protein change slightly, so recalculate for your own totals.
Serving ideas
- Serve with warm pita, sliced tomatoes and cucumber for a classic plate.
- Pair with a spoon of plain Greek yogurt and lemon as a dip.
- Add to a Mediterranean grain bowl with roasted vegetables and a little feta.
Storage and meal prep
Cool the meatballs within two hours and refrigerate in airtight containers for up to 3 days. Reheat in a 350°F (175°C) oven for about 8 minutes, until steaming in the centre. Freeze cooked meatballs in a single layer on a tray, then bag them for up to 2 months. Thaw in the fridge overnight before reheating.
Nutrition per serving
Values are calculated from the ingredients above using USDA FoodData Central records; the publishing notes list the FDC IDs.
| Nutrient | Per serving |
|---|---|
| Calories | 330 kcal |
| Protein | 24 g |
| Fat | 22 g |
| Total carbs | 8 g |
| Fiber | 1 g |
| Net carbs | 7 g |
Nutrition is an estimate and varies with brands and exact portion sizes.
Frequently asked questions
Are baked greek meatballs keftedes as good as fried?
They are different. Frying gives a deeper crust, while baking gives a softer exterior and less oil. Many cooks find the baked version easier and less greasy. This is a set of greek meatballs baked in the oven, the baked meatballs without frying that many cooks want, a greek beef meatballs keftedes recipe, or simply an oven baked greek meatballs dish.
Can I make the mixture ahead?
Yes. Mix and shape up to 24 hours ahead, cover and refrigerate. Bake straight from the fridge, adding 2 minutes.
Why are there breadcrumbs in the mixture?
The breadcrumbs absorb moisture from the onion and the egg, which helps the meatballs hold together and stay tender.
Is this a Mediterranean diet recipe?
It uses a Greek-style flavour profile with olive oil, herbs and lemon. Mediterranean describes a dietary pattern, not a medical treatment.
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