Keftedes (Greek Meatballs) with Dill Yogurt

A delicious blend of Mediterranean flavors and savory Creekstone Farms beef make these hand-rolled meatballs perfect as appetizers, a light dinner or turning a traditional meatball sandwich into a gourmet treat. Just mix the ingredients, bake, then brown and serve.


• 1 pound Creekstone Farms Ground Beef
• 1 small yellow onion – minced
• 2 garlic cloves – minced
• 10-12 mint leaves – chopped
• 2 teaspoons dried oregano
• 1 teaspoon white wine vinegar
• 1 egg – beaten
• 1/4 cup bread crumbs
• 1/4 teaspoon ground nutmeg
• S alt & black pepper to taste

Dill Yogurt Sauce
• 1 cup plain Greek yogurt
• Juice from half a lemon
• 4 sprigs of dill – chopped finely


For sauce: Combine all ingredients and mix to incorporate. Serve with the keftedes. 


For meatballs: Combine all ingredients in a large mixing bowl and mix with your hands until well incorporated. Form meatballs just a little smaller than a golf ball and set aside. Once all meatballs are rolled, heat a large skillet with about a 1/4 cup vegetable oil over medium-high heat. Dust the meatballs lightly in flour and add to the skillet in small batches and pan fry leaving enough room to roll the balls around and brown on all sides. It’s important to leave room in the pan so, depending upon your pan, you may have to do a few batches. When meatballs are browned and cooked almost all the way through, transfer them to a large tray or plate lined with a kitchen towel (or paper towels).

Serves 4