Experience authentic Greek flavours with this Keftedes recipe. Served in high-protein wholemeal pitas with a fresh salad and zesty green beans, it’s a healthy, simple, and delicious Australian family winner. By swapping the traditional potato side for garlic-lemon green beans, we’ve created a light yet incredibly satiating meal that’s perfect for active families who don't want to compromise on authentic taste.
The Greek Keftedes Ingredients:
- 500g Premium Beef Mince
- 250g Pork Mince
- 1 cup Panko Breadcrumbs
- 2 Garlic cloves, minced
- 1 Egg, large - lightly beaten
- 1/2 cup Flour (white)
- 1/2 cup Parsley, fresh - finely chopped
- 6-10 Mint Leaves, fresh - finely chopped
- 1 tsp Oregano, dried
- 1 tbsp Salt
- 1 tbsp Black Pepper
- 1 tbsp Extra Virgin Olive Oil (EVOO)
- Olive oil, for frying
For the Power Pita & Salad:
- 500g Baby Potatoes
- 5 Wholemeal pitas (high-protein/fibre)
- 2.5 cups High-protein Greek yoghurt
- 1.5 Lebanese cucumbers, grated and squeezed dry
- 3 Tomatoes, diced
- 1/2 Red Onion, thinly sliced
- 125g Feta Cheese, Rreduced-fat - crumbled
- Lemon Wedges, fresh - to serve
Side Dish: Lemon & Garlic Green Beans:
- 650g Fresh green beans, trimmed
- 1.5 tsp Garlic, minced
- 1.5 tbsp Olive oil
- Squeeze of lemon juice
Method:
Make the Keftedes:
-
Grate the onion straight into a large bowl, then add remaining Meatball ingredients. Use your hands to mix well for a few minutes until the mixture is quite smooth and very well combined.
Optional: Refrigerate for 1 hour – makes them easier to roll + retains round shape when cooking.
- Measure out heaped tablespoons and dollop onto a work surface – should make around 32 – 35. Then roll into balls.
- Heat most of the oil in a large skillet over medium high heat (medium if you have a strong gas stove). Use enough oil to cover the surface of the skillet.
-
Fry in 2 to 3 Batches: Dredge meatballs lightly in flour, shaking off excess, then place in the skillet. Roll them around and cook for 5 – 6 minutes, until nicely browned all over. Remove onto plate, cover to keep warm and repeat with remaining meatballs.
- Baking: Alternatively, spray generously with oil (preferably olive oil) then bake at 180c for 20 minutes or until browned. The pan frying method is the traditional way and the meatballs are slightly juicier.
Prep the High-Protein Tzatziki:
In a medium bowl, combine the high-protein Greek yoghurt, the grated and squeezed cucumber, and the minced garlic. Season with a pinch of salt and pepper. Stir well and set aside in the fridge to let the flavours meld.
Cook the Beans:
Bring a pot of salted water to the boil. Blanch the green beans for 3 minutes until tender-crisp, then drain. In a large pan, heat the olive oil over medium-high heat. Add the garlic and sauté for 30 seconds until fragrant, then toss in the beans. Cook for a further 2 minutes, finishing with a generous squeeze of lemon juice.
Prepare the Salad:
Toss the diced tomatoes, thinly sliced red onion, and crumbled feta together in a small bowl.
Heat & Assemble:
Lightly toast the wholemeal pitas in a dry pan or sandwich press until soft and warm. Spread a thick layer of the high-protein yoghurt sauce inside each pita and top with the fresh salad mix. Serve the hot garlic green beans on the side.
Makes 8 Servings
Approximate Macros Per Serve:
640kcal
Protein: 60g
Fat: 42g
Carbs: 52g
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