Anti Inflammatory Gluten Free Greek Meatballs (Keftedes)
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground beef (80/20) or ground lamb
- ½ cup gluten free breadcrumbs
- ¼ cup whole milk
Ingredient noteHigher-fat dairy is sometimes limited on an anti-inflammatory diet because saturated fat can be pro-inflammatory for some people, but this recipe uses only about 1 tbsp of whole milk per serving, so the amount is likely fine. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
- 1 large egg
- ½ medium yellow onion, grated
- 3 tbsp fresh mint leaves, finely chopped
- 1 tsp dried oregano
- 1 tsp kosher salt
- ½ tsp black pepper
For frying
- 3 tbsp olive oil, for frying
For serving
- lemon wedges, for serving
- tzatziki, for serving (optional)
Can be omittedtzatziki
Instructions
- 1
In a large mixing bowl, combine the gluten free breadcrumbs and milk. Stir and let stand for 2 minutes until the breadcrumbs absorb the milk and form a soft paste.
- 2
Add the ground beef, egg, grated onion, mint, oregano, salt, and black pepper to the bowl. Mix with your hands until just combined — the mixture should be cohesive but not overworked.
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