Greek Meatballs (Keftedes) with Lemon Herb Butter Sauce
These savory Greek meatballs (Keftedes) are stuffed with feta cheese and baked with the bold flavors of fresh herbs in a lemon butter sauce.
Servings: 24 meatballs
Ingredients
- 1½ lbs ground beef
- 1 large egg
- ½ cup milk
- 1 cup panko bread crumbs
- ½ large onion, finely diced
- 2 cloves garlic
- 1 teaspoon granulated garlic (this is optional, I just love garlic)
- 2 tablespoon fresh parsley, finely diced
- 2 teaspoon dried oregano
- 2 teaspoon sea salt flakes
- fresh ground pepper
- 1 cup feta cheese, crumbled
Lemon Herb Butter Sauce
- 8 tablespoon butter. melted
- ½ large lemon, juiced
- 2 teaspoon fresh oregano use half this amount if you are using dried oregano*
- ¾ teaspoon granulated garlic
Instructions
- Preheat oven to 375℉.
- In a large bowl combine ground beef, egg, milk, panko bread crumbs, garlic, granulated garlic, fresh parsley, sea salt flakes, pepper, and dried oregano.
- Once all the ingredients are well distributed add in the feta (I like adding this last to keep the crumbles from getting too blended so they are still somewhat chunky).
- Roll out evenly sized portions of the meat mixture and place them in a glass baking dish or cast iron pan.
- In a separate bowl, combine lemon juice, oregano, and garlic with melted butter. Stir and pour over the top of the meatballs. Brush or roll the meatballs in the butter sauce so that they are fully coated.
- Bake for 30 minutes then switch to broil on high for 2-3 minutes to nicely brown the tops.
- Serve with pita, MORE feta, tzatziki and rice.
Nutrition
Serving: 1meatball