What's a Greek American girl to do who is jonesing for some home-cooking to reminisce about her childhood but she can't eat gluten? She improvises with nutritional food swaps, of course! Maria uses hemp hearts here in place of bread crumbs to dish up some Greek keftedes. Served with a side of sweet potatoes and roasted broccoli this is a hearty dish that'll take you back to the homeland.
Hand mix all ingredients together. Divide meat mixture into 6 keftede (shape can be hamburger-like or long oval). Using a cast iron skillet, brown both sides about 2 minutes each, then put into oven and finish cooking off. Depending on thickness, bake in oven an additional 5-8 minutes.