Crowd pleasing, child pleasing, Mediterranean traditional, gluten-free and Paleo friendly, these Greek meatballs (Keftedes) have a hint of mint and pair so nicely with the flavorful Romesco sauce and milder Tzatziki. Romesco sauce is a robust-flavored blend of roasted red peppers and tomatoes that I first discovered travelling in the Greek Islands. Tzatziki, of course, is the Greek garlicky blend of yogurt, cucumbers, and mint.
Leave these on the counter when hungry children arrive home from school—they won’t last long and won’t give the “sugar buzz”; bring to parties, potucks— always a favorite based on special requests to make these.
I love introducing friends old and new to tasty food; especially remade into healthy with prep time under 30 minutes including baking time.
Serves 6-10
Meatballs
1 pound 100% grass-fed ground beef or lamb
1 egg
2 cloves garlic minced
3 tablespoons fresh mint, chopped or 1 tablespoon dried
¼ cup chopped fresh parsley
½ cup almond flour/meal or ¼ cup coconut flour (if tree nut allergies this usually is fine)
¼ cup tomato paste (½ of 6 oz can)
salt and pepper to taste
Romesco Sauce
½ cup almonds (whole or sliced)
1 8 oz jar roasted red peppers, drained (or 3 fresh roasted)
1 clove garlic roughly chopped
2 Tablespoons apple cider vinegar
2 Tablespoons chopped fresh parsley
¼ cup tomato paste (½ of 6 oz can)
⅛ teaspoon cayenne pepper
salt and pepper to taste
½ to ¾ cup extra virgin olive oil
Mint Tzatziki
1 Lebanese cucumber, grated, excess liquid squeezed out (yes, you can peel and use a regular cucumber)
1-2 cloves garlic, minced or grated
good pinch salt
1 cup nut-milk yogurt (click for crockpot recipe or kefir grain recipe) or use Greek yogurt (if you tolerate dairy)
1 Tablespoon fresh lemon juice
2 teaspoons extra virgin olive oil
chopped fresh mint to taste (start with 1 Tablespoon, add as you wish)
Preparation
- Combine all meatball ingredients in a large bowl. Mix together using hands.
- Using a tablespoon measure, measure equal spoonfuls of the mixture, form into balls, and place on a parchment covered baking sheet. Note: these can be refrigerated for up to 2 days before baking.
- Bake at 375 for 17-20 minutes, or until cooked through and browned on top.
- Romesco: Meanwhile, add almonds to a food processor and pulse until chopped.
- Add remaining ingredients except for olive oil to food processor and turn on to combine.
- While food processor is running, add olive oil until desired consistency is reached. IF you are using a Ninja or Magic Bullet, add the lower amount of olive oil, process, then add more in small increments—you cannot remove it.
- Tsatziki: Mix salt and garlic together in a bowl, mashing to a paste with the back of a spoon.
- Add drained cucumber and yogurt and mix together.
- Add lemon juice and olive oil and mix through.
- Add mint to your desired intensity.
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