Famous Baked Greek Meatballs (Keftedes) #greekmeatballs #Keftedes

A Greek twist on the Italian classic, your family will love these flavor-packed gluten free meatballs seasoned with oregano, allspice and garlic.

To cut down on calories and fat, I always bake my meatballs in a 350 degree oven for around 20 minutes or until browned on both sides. Fat is not the enemy but I would much rather brown vermicelli in clarified butter (ghee) or drizzle the finished dish with extra virgin olive oil than waste hundreds of calories simply browning the meatballs.


  • 20 ounces ground bison (or lamb, sirloin, etc.)
  • 1 large egg
  • 1/4 cup fresh parsley minced
  • 2 cloves garlic grated
  • 2 tablespoons tomato paste
  • 2 tablespoons parmesan cheese grated
  • 1 tablespoon dried oregano
  • 1 teaspoon ground allspice
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne


  1. Pre-heat oven to 350 degrees F and line a baking sheet with foil. Spray foil with cooking spray and set aside.
  2. Place ground meat in the bottom of a medium bowl and add all remaining ingredients. Use your hands and mix together ingredients until everything is fully incorporated.
  3. Using a small cookie scoop, form mixture into evenly sized meatballs and bake for 20-25 minutes or until cooked through. (Makes 28-30 total meatballs.)