Keftethes Greek Lamb and Beef Meatballs with Butternut Squash
I recently updated the method on this recipe to mince the vegetables in a food processor before adding to the meats, which yields a nicer texture.
These Keftedes, or Greek meatballs, are one of the most traditional dishes we make in Greek cuisine. Made from both lamb and beef, a lot of onion and garlic, and the addition of butternut squash, not only adds more nutrients, but keeps the lean meats moist and flavorful. Paleo Powder seasoning is the closest I’ve found to a Mediterranean all-in-one seasoning, takes me back to the gatherings my parents would have, serving these as “Mezethes”. You can substitute a combination of dried oregano, dill and parsley. To keep these appetizer size, I used a purple handle portion scoop, which is 1 ounce portions, to make small meatballs, (you can buy portion scoops on amazon or any restaurant supply)
I like to make a big batch, since they can be a bit time consuming. (It’s the prep cook in me, why do it twice?) They’re great to serve as an an entree as well, over zucchini or butternut squash noodles, or cassava orzo, or try the Turmeric Cauliflower Rice Pilaf.
The sauce can be your preferred Marinara or Tomato Basil. (Check the ingredients if you’re doing Whole30. ) Be sure you’re using a nightshade-free sauce for AIP, and omit the egg, because they will hold together just fine with the squash and almond flour as a binder.
Keftethes Lamb and Beef Meatballs with Butternut Squash
Ingredients
- 1 medium sweet onion, chopped
- 2 large garlic cloves, peeled
- 5 ounces frozen butternut or kombucha squash cubes, defrosted
- 1 pound grass fed ground beef
- 1 pound grass fed ground lamb
- 2 to 3 Tablespoons Paleo Powder seasoning
- 1 cup almond flour
- Generous seasoning of salt and pepper
Method
- Preheat oven to 350ºF.
- In the bowl of a food processor, place the onions and garlic, process until minced. Add the butternut squash. Whir it up until it is pureed with no longer any large chunks of squash.
- Place the lamb and beef into a mixing bowl large enough to accommodate all of the ingredients. Add the butternut squash mixture, almond flour and seasonings and herbs.
- Mix by hand until all is completely combined.
- Using a 1 ounce portion scoop, portion and shape meatballs. Place onto a sheet pan lined with parchment paper. (About 30 meatballs)
- Bake for 15-18 minutes, until no longer pink inside.
- Serve as is or with preferred sauce as a mezetha (appetizer). I love serving them with dairy-free tzatziki. Or serve as an entree with lightly steamed zucchini noodles, cauliflower rice or cassava orzo pasta. These freeze nicely also, and can be frozen before or after baking.
