Biftekia (Greek Meatballs)
Get ready to savor the deliciousness of Biftekia, Greece's answer to juicy meatballs! These flavorful patties are packed with ground beef, fresh herbs, and a hint of garlic, making them a must-try for your next family dinner. Cook them to perfection on the grill or in a skillet, and watch your taste buds dance with joy!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- fresh cucumberoptional
- garlic
- fresh lemonoptional
- mint
- onion
- parsley
🥩Meat & Seafood(1)
- a mix of pork and beef mince
🫙Pantry Staples(1)
- breadcrumbs
🧂Spices & Seasonings(1)
- oregano
📦Other(1)
- tzatzikioptional
👨🍳 Instructions
- 1
Mix the pork and beef mince with onion, garlic, parsley, oregano, and mint.
- 2
Soak the breadcrumbs in grated onion to enhance juiciness.
- 3
Shape into meatballs and bake in the oven, using the grill function at the end for caramelization.
- 4
Serve with homemade tzatziki, fresh cucumber, and lemon.
💡 Pro Tips
- ✓Grate the onion on a fine box grater rather than dicing it so its juice (roughly 2-3 tablespoons per medium onion) hydrates the breadcrumbs into a panade, which coats meat proteins and prevents them from binding into a dense, rubbery texture.ingredient2-3 tbsp onion juice per onion
- ✓Use a 70/30 lean-to-fat ratio when combining pork and beef mince, since fat renders during baking and bastes the meat internally, keeping biftekia moist despite the higher, drier heat of oven cooking versus pan-frying.ingredient70/30 lean-to-fat ratio
- ✓Let the mixed meat mixture rest in the refrigerator for at least 30 minutes before shaping so the salt has time to dissolve myosin proteins, creating a tackier bind that holds the meatballs together without needing egg.timing30 minutes
- ✓Bake at 400°F for 20-25 minutes to reach an internal temperature of 160°F, then switch to the grill/broiler for the final 2-3 minutes only, since broilers can spike surface temps past 500°F and burn the exterior if left too long.temperature400°F bake, 160°F internal, 2-3 min broil
- ✓Salt the tzatziki's grated cucumber and let it drain in a sieve for 15 minutes before mixing, since cucumber is roughly 95% water and will otherwise dilute the yogurt sauce and make it runny.technique15 minutes drain, 95% water content
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Biftekia (Greek Meatballs)
Get ready to savor the deliciousness of Biftekia, Greece's answer to juicy meatballs! These flavorful patties are packed with ground beef, fresh herbs, and a hint of garlic, making them a must-try for your next family dinner. Cook them to perfection on the grill or in a skillet, and watch your taste buds dance with joy!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- fresh cucumberoptional
- garlic
- fresh lemonoptional
- mint
- onion
- parsley
🥩Meat & Seafood(1)
- a mix of pork and beef mince
🫙Pantry Staples(1)
- breadcrumbs
🧂Spices & Seasonings(1)
- oregano
📦Other(1)
- tzatzikioptional
👨🍳 Instructions
- 1
Mix the pork and beef mince with onion, garlic, parsley, oregano, and mint.
- 2
Soak the breadcrumbs in grated onion to enhance juiciness.
- 3
Shape into meatballs and bake in the oven, using the grill function at the end for caramelization.
- 4
Serve with homemade tzatziki, fresh cucumber, and lemon.
💡 Pro Tips
- ✓Grate the onion on a fine box grater rather than dicing it so its juice (roughly 2-3 tablespoons per medium onion) hydrates the breadcrumbs into a panade, which coats meat proteins and prevents them from binding into a dense, rubbery texture.ingredient2-3 tbsp onion juice per onion
- ✓Use a 70/30 lean-to-fat ratio when combining pork and beef mince, since fat renders during baking and bastes the meat internally, keeping biftekia moist despite the higher, drier heat of oven cooking versus pan-frying.ingredient70/30 lean-to-fat ratio
- ✓Let the mixed meat mixture rest in the refrigerator for at least 30 minutes before shaping so the salt has time to dissolve myosin proteins, creating a tackier bind that holds the meatballs together without needing egg.timing30 minutes
- ✓Bake at 400°F for 20-25 minutes to reach an internal temperature of 160°F, then switch to the grill/broiler for the final 2-3 minutes only, since broilers can spike surface temps past 500°F and burn the exterior if left too long.temperature400°F bake, 160°F internal, 2-3 min broil
- ✓Salt the tzatziki's grated cucumber and let it drain in a sieve for 15 minutes before mixing, since cucumber is roughly 95% water and will otherwise dilute the yogurt sauce and make it runny.technique15 minutes drain, 95% water content