Greek Meatballs (Biftekia)
These Greek Meatballs (Biftekia) are my own spin on a classic Greek BBQ recipe. They’re juicy, flavorful, and make an amazing appetizer!
Ingredients
Greek Meatballs (Biftekia)
- 1 red onion grated
- 1 lbs (500 g) pork mince can use chicken, beef or lamb if you like!
- 2 garlic cloves
- 1/4 cup (50 g) breadcrumbs traditional or panko
- 1 tbsp oregano dried
- 1 tsp dill dried
- 1 egg
- 3 tbsp parsley finely chopped
- 1/2 tsp salt
- Black pepper to taste
Instructions
Greek Meatballs (Biftekia)
- Preheat a fan forced oven to 180C / 355F. Line a baking tray with baking paper. Set aside.
- Grate your red onion into a large mixing bowl. Add the remaining ingredients. Mix using your hands or a wooden spoon until well combined.
- Roll out balls about 2 tbsp each and roll into balls. Chilling the mince in the fridge for an hour before rolling makes them easier to roll.
- Space out evenly on a baking tray and bake for 15 minutes. Once baked serve with Tzatziki, Greek Salad and some Pita Bread!
Notes
Storage - These can be stored in an airtight container for up to three days.
Nutrition - is based on per serving, about 12 meatballs each. 8 people if serving as an appetizer with plenty of other yummy foods.
A note on measurements - all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales.
Nutrition
Calories:358kcal | Carbohydrates:9g | Protein:22g | Fat:26g | Saturated Fat:9g | Polyunsaturated Fat:3g | Monounsaturated Fat:11g | Trans Fat:0.01g | Cholesterol:123mg | Sodium:423mg | Potassium:433mg | Fiber:1g | Sugar:2g | Vitamin A:344IU | Vitamin C:7mg | Calcium:68mg | Iron:2mg
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