Mint-Flavored Meatballs: Keftedakia

It still kind of amazes me just how I can go from having a terrible, horrible, no-good, very bad day to being calm and serene the moment I get into my kitchen and start in on something. Today for example, I spent the bulk of the day in what I suspect was a Hashimoto’s-induced rage/depressed-funk. I suspect my synthetic thyroid replacement isn’t as high of a dose as I probably need, although I’ve only been on my new dose for not quite 3 weeks now. Same with the Vitamin D I’m taking. I should give it a little while longer before complaining to the doctor. But as soon as we got home, I got to work making some Keftedakia–Mint-Flavored Meatballs.



I first made these a couple years ago, after I’d gotten this cookbook for my birthday:

BC International Cookbook
The bambino had picked it out, and was SO proud of himself. The Keftedakia was one of the first (if not the first) recipe I made from it. I remember asking Jay if he’d be willing to try them, and him being skeptical that they’d be good. He’d never heard of mixing mint and beef together. I never had either, but the recipe says you can make it with beef or lamb. The one time I did make it with lamb, Jay and the bambino devoured ALL of the meatballs. I tried one, didn’t care for it, and gave it to Jay.

I chose to use the suggested side and topping–Rice and tomato sauce.

Keftedakia 2
Normally when I make this, I simply heat up a jar of Amy’s Family Marinara. It is my all-time favorite jarred pasta sauce. But since I didn’t have any Amy’s, I used my other favorite jarred tomato product:

Jovial Diced Tomatoes

Jovial Tomatoes. These are SO good. What tomatoes should taste like. I left them pretty much as-is…I seasoned them with a tiny bit of sugar, and some salt and pepper.

Keftedakia 3
It worked. It worked very well.

Yield: 4

Mint-Flavored Meatballs: Keftedakia

Mint-Flavored Meatballs: Keftedakia
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 1 lb. ground beef
  • 1/2 C panko
  • 1/2 tsp. dried parsley
  • 1/4 C milk
  • 1 egg
  • 1 tsp. onion powder
  • 1 clove garlic, minced
  • 1/2 tsp. dried crushed mint
  • 1 tsp. salt
  • 1/2 tsp. dried oregano
  • 1/4 tsp. pepper


Preheat the oven to 350 degrees F.

Mix together all the ingredients in a medium mixing bowl. Shape the mixture into 1-inch balls.

Place the balls on a large rimmed baking sheet.

Cook, uncovered, for 20-25 minutes, or until light brown and cooked through.

Serve with cooked rice and tomato sauce.

Did you make this recipe?

Tag it on Instagram using #tramplingroserecipes

And the bambino polished off all the remaining meatballs, before Jay had a chance to. Good thing I got my leftovers for lunch tomorrow beforehand!

Sharing is caring!

Leave a Reply

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.