Gluten Free Greek Meatballs (Keftedes)

These pan-fried Greek meatballs are crispy on the outside, tender in the middle, and packed with the kind of herby, savory flavor that makes you want to eat them straight out of the skillet. Fresh mint and dried oregano do a lot of heavy lifting here, giving every bite that unmistakable Mediterranean character alongside the richness of ground beef or lamb. The trick to keeping them gluten-free without sacrificing texture is soaking gluten-free breadcrumbs in whole milk before mixing — it creates a soft paste that binds everything together and keeps the meatballs moist all the way through. Grated onion melts right into the mixture, adding subtle sweetness without any chunky bits, and a 30-minute rest in the fridge helps the flavors develop and the meatballs hold their shape beautifully in the pan. Frying in olive oil over medium-high heat gives you that golden, slightly crisp crust that's honestly the best part. Serve them hot with lemon wedges and a generous scoop of tzatziki, and this dish is just as at home on a weeknight dinner table as it is at a party spread. Four servings of pure comfort food, no gluten required.

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