Gluten-Free Holiday Greek Meatballs (Keftedes)

Day #9 of the Twelve Days of Christmas Meze! How about tasty Greek meatballs, but a gluten-free friendly version? These are so aromatic and tasty!

These Greek keftedes are the perfect addition to your holiday table! Pair them with a festive red-and-green dipping platter featuring tzatziki, roasted red pepper dip, and a sprinkle of pomegranate seeds for a touch of Christmas magic. They’re not just a dish—they’re a little taste of Greece, bringing warmth and tradition to your winter celebration. Christmas is just around the corner, and we have 3 days left of The Twelve Days of Christmas Meze. Can you guess what will be next up?

Gluten-Free Keftedes- (Greek Meatballs) Recipe

Servings: 20-25 medium-sized meatballs

Ingredients:

• 3 garlic cloves, whole
• 1 white onion, cut in half
• One bunch of fresh mint
• One bunch of fresh dill
• Once a bunch of fresh parsley
• 1 teaspoon of paprika
• 1/4 cup of toasted fennel seeds (see notes)
• 1 pound of beef or pork ( you can mix the two if you like)
• 1 egg
• 1/4 cup of Fage yogurt (plain)
• Salt & pepper to taste
• 2 tablespoons of extra virgin olive oil- and more for frying
• 1 cup of oat flour (see notes)
• Equipment: 20-25 toothpicks
• Optional: Fresh parsley, lemon juice, and tzatziki dip to serve

Method:

1. Add the garlic, onion, mint, dill, and parsley to the food processor. Blend until everything is finely chopped.
2. Add the meat to a large bowl and then add the mixture from the food processor. Add the paprika, toasted fennel seeds, egg, yogurt, salt, and pepper. Mix to combine.
3. Prepare a saucepan, with olive oil over medium heat. Roll the mixture into 1  1/2-inch balls and place the balls into a plate with the oat flour. Coat each meatball with flour and then dust it off slightly. Repeat the process until all the meat mixture is gone.
4. When the saucepan is hot, add 4-5 meatballs to the pan, and cook for about 10 minutes or until golden brown.
5. Drain on a paper towel when the meatballs are done. Once meatballs are cooled down, insert a toothpick in the center of the meatball. Repeat with all the meatballs. Serve with Tzatziki dip, lemon juice, and fresh parsley.

Kali Orexi!

Notes:

Why do I make my keftedes gluten-free? Well, I wish I didn’t sometimes because I miss my gluten but I have been gluten-free for almost a year due to health issues. In saying that, I do provide an option for Greek meatballs with gluten below.

Keftedes with flour: You can use any flour you love but if you want a really good texture to these meatballs then I highly suggest adding 1 cup of panko breadcrumbs in the mix. The best tip is to soak the breadcrumbs inside 1/2 cup of milk. Then roll the meatballs in all-purpose flour.

The more herbs the better! I love adding toasted fennel seeds to the mix for a kick of extra flavor, but you can add anything you like. Toast fennel seeds for about 1 minute on high heat, and make sure you do not burn them. Cool down before you add to the meatball mixture.

Why yogurt? Yogurt makes the texture of these so moist!