Greek-Spiced Beef Keftedes with Cucumber-Dill Yogurt

These Greek-spiced keftedes are proof that a quick weeknight dinner can still feel special. Lean ground beef is mixed with garlic, oregano, mint and a little grated onion, then pan-seared in just a touch of olive oil until deeply browned outside and juicy within. No breadcrumbs or filler here, so the patties stay low-carb while packing in a generous dose of protein per serving. Alongside, a cucumber-dill yogurt sauce (tzatziki-style, made simply) brings a cooling, tangy contrast that keeps the plate light rather than heavy or greasy. Fresh herbs, lemon and garlic do the flavour work instead of cream or butter, so the whole dish stays bright and easy on the stomach. It's a small, satisfying plate with brothy-fresh vegetables on the side if you like, perfect for a modest, comfortable dinner. With one bowl, one pan and under 30 minutes start to finish, this is a fuss-free way to get a high-protein, Greek-inspired dinner on the table any night of the week.</long_description> <parameter name="meta_description">Juicy Greek beef keftedes with cooling cucumber-dill yogurt sauce. High-protein, low-carb, ready in under 30 minutes.

Ingredients

• 500 gLean ground beef (93/7)
• 3 clovegarlic cloves, minced, divided
• 0.5 pieceSmall onion, grated
• 1.5 tspdried oregano
• 2 tbspfresh mint, finely chopped
• 2 tbspfresh parsley, finely chopped
• 1 largeegg
• 1 tspsalt, divided
• 0.5 tspblack pepper
• 1.5 tbspolive oil, divided
• 1 cupPlain full-fat Greek yogurt
• 0.5 piececucumber, grated and squeezed dry
• 2 tbspfresh dill, finely chopped
• 1 piecelemon, juiced, divided
• 4 piecelemon wedges, for serving

Method

1. In a small bowl, stir together the Greek yogurt, grated cucumber, dill, half the lemon juice, and 1 minced garlic clove. Season with a pinch of salt and refrigerate until ready to serve.
2. In a mixing bowl, combine the ground beef, remaining 2 cloves garlic, grated onion, oregano, mint, parsley, egg, 3/4 teaspoon salt and black pepper. Mix gently with your hands just until combined.
3. Divide the mixture into 12 portions and shape into small oval patties, about 1.5 cm thick.
4. Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Working in batches if needed, sear the keftedes for 3-4 minutes per side until deeply browned and cooked through (internal temperature 71°C). 8:00
5. Transfer keftedes to a plate and drizzle with remaining olive oil and remaining lemon juice.
6. Serve the keftedes warm with a generous spoonful of cucumber-dill yogurt sauce and lemon wedges on the side.