Greek Meatball Sandwiches Recipes

GREEK MEATBALLS RECIPE (KEFTEDES/ KEFTETHES)

Steps:

• To prepare this traditional Greek meatballs recipe (keftedes), add all the ingredients into a large bowl and mix well (for about 5-10 minutes), squeezing with your hands, to allow the flavours to blend. Cover the bowl with some plastic wrap and let it rest in the fridge for 1 hour.
• Turn the mixture for the keftedes out of the fridge and roll into meatballs the size of a walnut (or bigger if you prefer). If you're frying them, dredge the rolled meatballs lightly in flour making sure to shake off any excess. Fry until nicely browned on all sides.
• The traditional way of cooking Greek meatballs (keftedes) is frying them. Fry the keftedes in batches of 10-15 at a time, until nicely browned on all sides.
• Instead of frying you can bake / grill the keftedes in the oven. Preheat the oven at 200C, place the un-floured keftedes on greased baking sheet about an inch apart. Bake for about 20 minutes, turning the meatballs upside down midway through cooking time. The grilled version is much lighter than the fried so theres not excuse to not trying it now!
• Keftedes (Greek meatballs) are ideally served as an appetizer (meze) with some creamy tzatziki sauce and pita breads or as a main course with some basmati rice and a Greek salad. Enjoy!

MEATBALL SANDWICH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish.
• Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted.
• While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!

FRIED MEATBALL SANDWICHES WITH GIARDINIERA

Steps:

• For the meatballs: Preheat the oven to broil.
• In a large mixing bowl, whisk together the eggs, Romano, parsley, garlic, and some salt and pepper until it is all incorporated.
• Add in the ground meats and breadcrumbs and, using your God-given hands, get after it and mix away. Do not overwork the meat or it will turn "meat-loafy." You want it loose and supple.
• Using your hands again, make 4 loose patties to match the size of your bread. (The mixture will form at least 10 patties, depending on how big your buns are. But I like to make some patties for sandwiches and then roll the rest to make meatballs, which I then freeze so I have meatballs at the ready.)
• Heat some oil in a large cast-iron pan (or use a griddle pan) over medium heat. In batches, fry the patties until golden brown, 4 to 5 minutes per side.
• For the sandwich build: Place the buns split-side up on a rimmed baking sheet. Add 1 slice of provolone to each side of the buns and broil in the oven until the cheese is brown and bubbly, 1 to 2 minutes, but keep watch!
• Add the patties to the bottom buns, spoon over some marinara, top with some red pepper strips and pile on some giardiniera. Then close the sandwiches and eat the hell out of them.
• Serve with more marinara sauce on the side.

GREEK MEATBALL SANDWICHES

Steps:

• Heat 1 teaspoon oil in a large skillet over medium heat. Cook onion and garlic until translucent, about 5 minutes. Allow to cool.
• In a large bowl, mix lamb (beef or turkey), breadcrumbs, mint or cilantro, cumin, salt, pepper and egg. Mix in cooked onions and garlic. Shape mixture into 16 meatballs (about 2 inches in diameter).
• Add the remaining 2 tablespoons plus 2 teaspoons oil to the skillet; place over medium-high heat. When oil is hot, add meatballs. Cook, turning, until browned all over and cooked through, about 3 minutes. Drain on paper towels.
• Cut tops off pitas and open, forming pockets. Fill each with four meatballs, sliced cucumber and tzatziki to taste.
• To make Tzatziki: Combine all ingredients in a large bowl. Stir to blend. Chill until ready to serve.