Low Iodine Gluten Free Greek Meatballs (Keftedes)
Total time1 hr 10 min
Prep time20 min
Cook time20 min
5.0(22)
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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
Chef's tipUse the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness. - 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 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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