Beef Biftekiby Elissa Jewell on December 1, 2021
This is a low carb, versatile Greek meatball dish which is easy to make in bulk.
You could try using this recipe as a base and then stuffing your bifteki with cheese or olives, and adjust the calories accordingly.
You could also make these with lamb mince for something a bit more calorie and fat dense.
Because they’re baked, they’re much lower in fat than a pan-fried version, however they will dry out if you’re not careful. Keep a close eye on them – they don’t take long to cook and can easily be overdone.
500g lean beef mince
1 medium onion, diced
2 large eggs
1 tablespoon quick oats
1 cup finely chopped parsley
1/2 tablespoon olive oil
5 cloves diced garlic
Salt & pepper to taste
Preheat your oven to about 180 degrees C, and in a large bowl, work together all of the ingredients with clean hands.
You want to mix the ingredients through really well, until the mince loses its texture and the mixture becomes smooth in your hands. It may take about 7-10 minutes of constant mixing.
Once the mixture is smooth, fashion the meat into 9-10 individual meatballs. Traditionally, these are a football shape instead of round, however it’s up to you how much effort you want to expend there!
Lay out on a lightly greased baking tray and cook for 15 minutes or until browned on the outside.
The nutritional info is for each bifteki.
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