Baked Keftedes Stuffed with Feta Cheese

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This is a very easy recipe for baked Greek meatballs stuffed with feta cheese. These keftedes are on the lighter side as they are baked in the oven rather than fried.

Prep Time20

Cook Time20

Total Time45

Course: Main Course

Cuisine: Greek, Keto, Meatballs, Turkey

Servings: Servings

Calories: 330kcal

Author: Mike Nadelman

Ingredients

Meatballs:

1 lb. ground lean turkey
1/2 small yellow onion finely chopped
1 large egg
4 cloves garlic minced
4 tbsp. chopped fresh parsley
4 tbsp. chopped fresh dill
4 tbsp. chopped fresh or dried mint
Freshly ground black pepper
1 cup feta cut into 1/2 inch cubes
Extra-virgin olive oil for greasing

Lemon Yogurt Sauce:

1/2 c. Greek yogurt preferably full-fat
Juice of 1/2 lemon
Kosher salt
Freshly ground black pepper

Garnish:

Lemon wedges and chopped fresh dill and parsley

Instructions

Meatballs
Preheat oven to 400° and line a rimmed baking sheet with parchment paper. In a large bowl or food processor, combine onion, garlic, parsley, dill, mint, a good cracks of black pepper.
Working with your hands, add the mixture to your ground turkey with an egg. Don't over work the mixuture.
Form into meatballs using an ice cream scoup(about 2 tablespoons each) and place on the parchment paper.
Flatten each meatball individually by hand and add the feta cheese cube. Cover the cheese with the meatball mixture and place back on the tray. Repeat for all the meatballs.
Bake until golden and cooked through, 18 to 20 minutes.

Lemon Yogurt Sauce:

In a medium bowl, combine yogurt and lemon juice; season with salt and pepper.
Spread yogurt on a plate and top with meatballs. Top with dill and parsley and serve with lemon wedges alongside.

Video

Notes

Try adding chopped fresh spinach to the meatballs and add some cucumber to the sauce to make it like Greek Tzatziki sauce

Nutrition