Can I use another type of meat for these baked Greek Meatballs?

Yes! Instead of beef I would recommend 93% ground turkey.

How do I keep meatballs from sticking to my hands when rolling them?

Either lightly spray them with avocado oil or lightly wet your hands. I've also used disposable food-grade latex gloves during the rolling process for easy clean-up.

How do I make meatballs which are the same size?

I prefer to use a cookie scoop but you can also weigh them. I recommend making them 1-2 ounces per meatball.

Baked Greek Meatballs with Tahini Sauce : Eat Beautifully

Baked Greek Meatballs with Tahini Sauce

Three baked Greek meatballs nestled into herbed cauliflower rice. Dish is garnished with olives, lemons, cucumber salad, parsley and mint.

Print Recipe

Inspired by Greek keftedes, these meatballs are full of Mediterranean-inspired flavors. Instead of lamb, this baked Greek meatball recipe is made with grass-fed lean beef, garlic, onion, fresh herbs and spices and served with a yogurt-tahini sauce.

Author: Jeannine

Ingredients

Scale

Greek Meatballs:

1 pound grass-fed 93% lean ground beef
1 cup of fresh breadcrumbs (see notes)
1/3 cup of cow’s milk or unsweetened, plain dairy-free milk (like almond or cashew)
3 cloves garlic, minced
1 egg
1 shallot or 1/4 cup onion, minced
1/4 cup chopped parsley
2 tablespoons fresh mint, chopped
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoons fine sea salt

Yogurt Tahini Sauce:

1/2 cup Green non-fat yogurt
1/4 cup tahini
2 tablespoons lemon juice
1/2 teaspoon sea salt

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Instructions

Preheat oven to 425 degrees.
Beat the egg in a separate dish. Chop the herbs, garlic, onion and pre-measure the spices.
Add the ground beef, fresh herbs, spices, egg, salt, and pepper to a large mixing bowl. Use your hands to mix everything until well combined.
Scoop the meat mixture using cookie dough scoop to form the meatballs and then roll them in between the palm of your hands. Place them on a sheet pan that has been lined with parchment paper.
After all of the meatballs have been rolled and placed on the sheet pan, bake them at 425 degrees for 15-20 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
While the meatballs are cooking, make the tahini sauce. Combine the yogurt, tahini, lemon juice and garlic and stir well.
When the meatballs are done, let them cool slightly and then serve with yogurt-tahini sauce.
Serve with a tomato/cucumber salad, Greek salad or herbed cauliflower rice pilaf.

Notes

Buy fresh breadcrumbs in the bakery aisle. Or use 2 day old bread and place them in a food processor to make fresh breadcrumbs.

Find it online: https://eatbeautifullyblog.com/baked-greek-meatballs-with-tahini-sauce/