Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, greek meatballs. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Greek Meatballs nutrition per serving, meatballs only. Flavorful and delicious, these Greek meatballs are super easy to make, melt in your mouth tender, and will have everyone begging for seconds. Easy Greek meatballs recipe, also known as Keftedes!
Greek Meatballs is one of the most popular of current viral meals on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Greek Meatballs is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have greek meatballs using 34 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Greek Meatballs:
- Take For the meatballs
- Make ready 1 pound ground beef or pork, lamb, chicken, turkey (or combination of beef and pork)
- Get 1/4 cup plain breadcrumbs (paleo - omit, gluten free - use GF breadcrumbs)
- Take 1/4 cup finely chopped red onion
- Prepare 2 cloves garlic, minced
- Prepare 1/4 cup finely chopped Kalamata olives (I use and recommend Lindsay Naturals Kalamata Olives)
- Prepare 2 tablespoons chopped fresh parsley
- Take 2 tablespoons chopped fresh mint
- Get 1 large egg
- Prepare 1 teaspoon salt
- Prepare 1/2 teaspoon freshly ground black pepper
- Prepare 1 teaspoon paprika
- Get 1/2 teaspoon ground cinnamon
- Prepare 1/4 teaspoon freshly ground nutmeg
- Get 3/4 teaspoon oregano
- Prepare 3/4 teaspoon thyme
- Make ready For the Roasted Vegetables:
- Get 1 medium eggplant (choose one that isn't too fat but more slender to avoid too many bitter seeds), peeled and diced into ¼ inch pieces
- Get 5 cloves garlic, peels left intact
- Prepare 2-3 tablespoons extra virgin olive oil
- Get SAUCE
- Prepare 1 medium red onion, chopped
- Get 2 tablespoons extra virgin olive oil
- Take 1 small red bell pepper, seeded and diced
- Take 1/2 cup dry red wine (or use white if using chicken or turkey)
- Prepare 1 (28 ounce) can crushed tomatoes (I recommend certified San Marzano's from Italy)
- Take 1/3 cup chopped sun-dried tomatoes in oil, drained
- Take 1 teaspoon salt
- Prepare 1/4 teaspoon freshly ground black pepper
- Take 1/2 teaspoon thyme
- Get 1/2 teaspoon oregano
- Take 1 cup whole Kalamata olives, drained (I use and recommend Lindsay Naturals Kalamata Olives)
- Make ready 2 tablespoons chopped fresh parsley
- Prepare 2 tablespoons chopped fresh mint
Greek Meatballs with Tzatziki Sauce - Recipe Runner. Greek Meatballs with Tzatziki Sauce, perfect for dinner or an appetizer! Full of spices, lemon zest & feta cheese, they'e sure to please Greek food. Keftedes - Greek Meatballs - are crispy on the outside and super juicy within!
Step by Step to make Greek Meatballs:
- First we’re going to get the eggplant going so that can roast while we’re working on the other stuff. Select an eggplant that is on the narrow side. Fat ones tend to have more seeds which results in a bitter flavor. The peel also tends to be bitter in flavor and tough in texture, so peel the eggplant completely. - - Dice it into chunks about 1/4 inch in size. You can make them larger if you prefer. - - Don’t worry about tossing them with lemon juice to prevent them from getting brown. They’re going to get very brown while roasting them anyway. - - First get the roasted eggplant and garlic going. Toss them with a little salt and the olive oil and spread them out single-layer on a lined cookie sheet. Roast for about 20 minutes or until nicely browned, turning once with a spatula after about 10 minutes. Remove Set aside. Once cool, peel and mince the roasted garlic.
- Combine all of the meatball ingredients in a large bowl. Use your hands or a food processor to incorporate the ingredients. Form the mixture into 1-inch balls (you can make them larger if you prefer).
- Heat about 2 tablespoons of oil in a large skillet over medium-high heat and brown the meatballs on all sides (See NOTE for oven baking method). Transfer the meatballs to a plate and set aside.
- Add the red onions and the oil if more is needed and cook them until soft and caramelized, about 6-8 minutes. Add the red bell pepper and cook for another couple of minutes until softened. Add the wine and bring it to a rapid boil. Boil for 2 minutes.
- Add the roasted eggplant, roasted garlic and all of the sauce ingredients, except for the olives, parsley and mint, and bring to a boil. Reduce the heat to medium-low and simmer uncovered for 10 minutes. Return the meatballs to the sauce, cover and simmer for another 15 minutes. Add salt and pepper to taste. Add the whole Kalamata olives, cover and simmer for another 5 minutes then stir in the chopped parsley and mint.
- Garnish with some extra parsley and mint and serve with crusty bread, rice or orzo and a Greek or leafy green salad
Made with lean turkey mince, red onion, feta, wholemeal breadcrumbs, mint and oregano. You're going to love this Greek twist on the Italian classic! Remove the meatballs from the oven and place the broiler on high. An amazing traditional Greek recipe for Greek meatballs with a unique yogurt ouzo sauce! You want to add enough sunflower oil so that it covers the meatballs while frying.
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