Food 10


We fell in love with these. YUM! The Greek name is Keftethes (keh-FTEH-thes). The traditional recipe calls for frying the meatballs, but we found that this baked version is quite good and a bit healthier. For the tastiest meatballs, prepare the ground meat mixture earlier in the day and allow it to sit in the refrigerator for at least an hour. This allows the flavors to really meld.

However, first of all, notice how the baking pan is going to need scrubbing. There is no need to use parchment paper, potentially toxic aluminum foil or lots of oil. Instead, use a silicone baking mat and the food just slides off with a little soap and water. Plus the meat cooks uniformly.

PREP TIME: 1 hour

COOK TIME: 40 minutes

YIELD: About 10 meatballs


1 lb. ground beef

1 small onion, finely chopped

2 cloves garlic, minced (less if you want, but we love garlic)

1/4 cup chopped fresh parsley

1 tbsp. dried mint

1/2 cup breadcrumbs

3 tbsp. grated cheddar cheese

1/4 cup milk

1 egg, lightly beaten

Salt and freshly ground black pepper to taste



In a large mixing bowl, combine all the ingredients and mix well. Cover with plastic wrap and allow mixture to sit in the refrigerator for about an hour.

Preheat oven to 375 degrees. Roll the meat mixture into balls about the size of a golf ball. Place them on the baking mat, about a half inch apart.

Bake for about 40 minutes, turning after the meatballs midway through the cooking time.

We served them with roasted garlic hummus and salad.

Hope you enjoy. We would love your comments.

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