How to Make Greek Meatballs

These meatballs are made with a blend of ground pork and ground lamb: the pork makes them more keto, and the lamb gives them a signature Greek flavor. I use a high-heat oven for meatballs with a crispy exterior and a tender, moist interior. Adding a little water or an ingredient that releases moisture helps the fat bind into the meatballs, which also keeps them moist. Mushrooms are a great choice: not only do they release water, but they also have a special umami flavor that creates very tasty meatballs.