greek baked chicken meatballs (keftedes)
Meatballs are one of those foods that nearly every culture has in some form: tsukune in Japan, albondigas in Spain, bò viên in Vietnam, köttbullar in Sweden. But my small mind used to think of them as primarily Italian Food until I spent some time camped out on the Greek island of Rhodes a few summers back. I stayed at a secluded resort where I ate them almost every day for lunch by the pool, typically alongside a cast iron dish of baked feta and a sweaty peppercorn gin and tonic, pretending to “write a book” but really just contemplating the nuclear existential meltdown of my life that brought me to the middle of the Mediterranean sea alone.
The world of Greek meatball nomenclature is vast and highly entertaining to pronounce. There are three basic kinds; the base is Keftedes, like this recipe, which are meal-sized, baked, and served dry, and then two sub-variations: Keftedakia, which is a smaller appetizer-sized pan-fried version, and soutzoukakia, like the meatballs I had in Greece, which are stewed in a spiced tomato sauce.
Whichever meat you’re balling, they are a lot like Italian meatballs in that you can make them a couple of ways and all of those ways are correct. Lamb is common, and so is beef, but the ones I had on that trip happened to be chicken. Nearly all of them include the Greek trifecta of lemon, garlic, and oregano; dill often makes an appearance, along with cumin and coriander.
They are also exceptionally easy to make: mix ingredients, roll into balls, coat in oil, blast in very hot oven. The list of ingredients only sounds long because 90% of it is spices, none of which I measure typically outside of the carefully-proportioned trial I did to write this down. It’s the kind of thing where you could make just one batch for one night, but while you’re at it, why not just make two and have lunch ready for the week? I basically lived on this and the lamb version all last summer (marked for a future post), paired with the sheep feta and tangles of greens spritzed with lemon and the only Assyrtiko white wine I could find at the liquor store.
My fingers are crossed for a long alfresco season ahead. These will be on repeat again as soon as that day comes.
RECIPE
Inspired by the rich meatball culture of the Greek Isles (don’t tell me it’s not a thing), these simple, light, herby Greek meatballs are baked rather than fried and served with a garlicky yogurt sauce. Perfect with green salad, couscous, or as a snack all on their own showered in feta cheese for a briny, creamy tang.
Effortful time: 20 minutes
Total time: 55 minutes
Makes 24 balls, or 4-6 servings
YOU NEED
For the balls
1 1/2 lb. ground chicken
1/2 cup panko
1 egg
3/4 tsp. dried oregano
1 tsp. dried parsley
1 tsp. chopped fresh dill
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. cumin
1/2 tsp. salt
Freshly cracked black pepper
For the yogurt sauce
1/2 cup greek yogurt
1/2 tsp. dried dill or 1 tsp. fresh dill
Pinch of salt
Juice of 1/2 lemon
Lemon wedges
MAKE IT
Prep your equipment. Preheat the oven to 425°. Oil up a large baking sheet with the oil.
Make your meatballs. In a big bowl, combine everything else on the list EXCEPT FOR the chicken (and the oil you just used), using a fork to whisk the egg into the seasonings and panko. Once that’s done, add the meat and break up with your hands to thoroughly mix. Don’t overdo it or they’ll be dense and flat inside. Ask me how I know.
Roll your balls. Pinch off 1” pieces and roll into balls; place on the baking sheet.
Oil your balls. Before you put them in the oven, gently remove each ball from the baking sheet and rub over with the oil on the sheet. This is so the entire thing gets nice and crispy.
Cook your balls. Bake for 10 minutes, then turn the balls over and bake 10 minutes more. Check for temperature; they should be at 165. If not, let them go for 5 minutes longer.
Make your sauce. While they’re baking, combine the greek yogurt, dill, parsley, and lemon in a small bowl. Slice lemons.
Serve your balls. Scatter meatballs with optional crumbled feta and spritz with lemon. Serve alongside a simple dressed salad or lemon couscous, with yogurt sauce and extra lemon wedges on the side.