GREEK MEATBALLS RECIPE (KEFTEDES/ KEFTETHES)
A crispy, juicy and absolutely delicious Greek meatballs (keftedes) recipe! Keftedes is a famous Greek appetizer, commonly served as part of a meze platter, with some creamy tzatziki sauce and pita breads. Find out how to make it to perfection with this traditional Greek recipe.
Provided by Eli K. Giannopoulos
Categories Appetizer
Time 1h30m
Number Of Ingredients 15
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!
Nutrition Facts : ServingSize 1 piece, Calories 63kcal, Sugar 0.3g, Sodium 91.2mg, Fat 2.8g, SaturatedFat 0.8g, UnsaturatedFat 1.7g, TransFat 0g, Carbohydrate 4.7g, Fiber 0.3g, Protein 4.5g, Cholesterol 15.8mg
GREEK BEEF MEATBALLS
Quick and delicious, savory seasoned Greek Meatballs made with fresh herbs, lean ground beef, garlic, and baked to juicy perfection. Perfect for no-fuss weeknight dinners and grab-n-go meals!
Provided by Tiffany
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees. Drizzle a large oven-safe skillet or baking dish with olive oil.
- In a large bowl combine all ingredients (except for olive oil, tzatziki sauce, cucumbers and tomatoes) and mix well. Shape into 1 1/2 inch balls and place in prepared skillet or baking dish.
- Bake for 20 minutes or until browned and cooked through the center. Serve meatballs gyro-style wrapped in a pita with tomatoes, lettuce, and tzatziki sauce, or serve meatballs alone for a grab-n-go meal.
Nutrition Facts : Calories 339 kcal, Carbohydrate 6 g, Protein 21 g, Fat 25 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 81 mg, Sodium 659 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
HEARTY MEATBALL STEW
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the meatballs: Place the bread and 3 tablespoons water into a medium bowl. Mash to a paste with a spatula. Add the beef, sausage, egg, parsley, salt and pepper. Blend the mixture thoroughly with your hands or a flexible spatula. Form the mixture into 10 to 16 meatballs. Arrange the meatballs on a parchment paper-lined baking sheet until ready to use.
- For the hearty meatball stew: Sprinkle the meatballs with the flour and turn to coat with any flour still on the foil. Heat a large heavy nonstick skillet over medium heat for 1 minute. Add 2 tablespoons of the olive oil. Drop the meatballs into the skillet, spaced apart. Cook until the bottoms are set and brown, about 2 minutes. Using a flexible thin spatula, turn each meatball onto an uncooked side and cook until the bottoms are set and brown, about 2 minutes longer. Turn and cook a third side, until set and brown, about another 2 minutes, so the meatballs are browned and set all over. Transfer the meatballs to a large plate.
- Heat the remaining 2 tablespoons oil in the same skillet over medium-high heat. Add the onions, peppers, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until soft, 4 minutes. Add the mushrooms and the remaining salt and pepper. Cook, stirring occasionally, until the mushrooms have softened, about 5 minutes. Add the potatoes, beans, tomatoes, red pepper flakes and broth. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook until the potatoes are tender and the meatballs are cooked through, about 20 minutes.
BAVARIAN MEATBALL STEW
"This thick, tangy soup has been one of our favorites ever since my daughter gave me the recipe years ago," says Janice Mitchell of Aurora, Colorado. "It's satisfying any time, but especially wonderful on a chilly evening."
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place on a greased rack in a shallow baking pan. Bake at 400° for 15 minutes; drain. , Meanwhile, in a large saucepan, combine the remaining ingredients. Add meatballs. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender. Discard bay leaf before serving.
Nutrition Facts : Calories 279 calories, Fat 12g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 931mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 2g fiber), Protein 20g protein.
SKEWERED GREEK MEATBALLS
Mediterranean ingredients flavor these little meatballs. Yogurt sauce with mint and lemon makesa refreshing accompaniment.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 25m
Number Of Ingredients 10
Steps:
- Make the dipping sauce: Mix together yogurt, cucumber, mint, lemon zest and juice, and 3/4 teaspoon salt in a medium bowl; season with pepper.
- Make the meatballs: Gently mix together meat, feta, oregano, and red-pepper flakes in a bowl; do not overmix. Form mixture into thirty 1 1/4-inch meatballs. (You may need to oil your hands to prevent mixture from sticking.) Slide 5 meatballs onto each of 6 metal skewers.
- Preheat broiler, with rack in top third of oven. Lightly brush a rimmed baking sheet with oil. Broil skewers on baking sheet until just cooked through and deep golden brown, about 8 minutes. Serve with dipping sauce.
SPEEDY MEATBALL STEW
Serve beef meatballs in a tomato casserole with garlic and rosemary and eat with pasta or crusty bread
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course
Time 20m
Yield Makes 4 lunches
Number Of Ingredients 9
Steps:
- Boil the potatoes for 10 mins until tender. Meanwhile, heat the oil in a large saucepan. Season the meatballs, then brown them all over for about 5 mins. Remove from the pan, drain off any excess fat, then add the onion, garlic and rosemary. Fry gently for 5 mins.
- Add passata to the pan, bring to a simmer, then add the meatballs. Simmer for 5 mins or until everything is cooked through. Add the potatoes and peas, then simmer for 1 min. Pack into a flask or reheat at work, add Parmesan, if using, and eat with good crusty bread.
Nutrition Facts : Calories 286 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 1.68 milligram of sodium
GREEK STYLE BEEF STEW
Excellent in a pressure cooker! I tried it once in a slow cooker: not as flavorful. I adapted a recipe that came with my pressure cooker. It is also known as Stifado if you use pearl onions, but I didn't have any and had to use yellow onion. I have to add potatoes and carrots! Be very careful with the amounts of salt, cinnamon and ground cloves. Works very well with moose or venison. I serve it with J.P.'s Big Daddy Biscuits (try making those with buttermilk). Yum!
Provided by Peter I.
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h10m
Yield 6
Number Of Ingredients 22
Steps:
- Heat olive oil in a 5-quart pressure cooker over medium-high heat. Add half the beef; cook and stir until well browned on all sides. Remove beef with a slotted spoon and set aside. Brown the remaining meat and set aside.
- Place chopped onion in the pressure cooker; cook and stir for 1 minute. Add the garlic and stir for an additional minute. Pour in the red wine, red wine vinegar, and beef broth; stir in the tomato paste and mix well.
- Grind or crush rosemary, oregano, and peppercorns in a mortar and pestle or spice grinder. Add crushed spices to the cooker with bay leaves, cumin, cinnamon, cloves, black pepper, and brown sugar.
- Pour in tomatoes and their juice; rinse the can with 1/2 cup water and add the water to the cooker. Stir in potatoes and carrots. Return the browned meat to the pressure cooker. A 5-quart pot should be about half full and a little soupy; the potato will dissolve a bit and thicken it after cooking. Cover the pot and seal the lid.
- Bring the pot up to high pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 15 minutes. Remove from heat and let the pressure reduce naturally. Taste the stew and add salt, if desired.
Nutrition Facts : Calories 288.6 calories, Carbohydrate 26.8 g, Cholesterol 41.7 mg, Fat 13 g, Fiber 4.7 g, Protein 15.9 g, SaturatedFat 4.5 g, Sodium 367.3 mg, Sugar 7.8 g
GREEK BEEF STEW
This is a Zaar recipe that I adopted. I hope to make this soon and will post any modifications that I make to the recipe.
Provided by Dreamgoddess
Categories Stew
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a heavy kettle, brown meat in butter.
- Season lightly with salt and pepper.
- Add chopped onion and saute until clear.
- Mix in tomato paste, vinegar, garlic and half of the water.
- Add bay leaf.
- Cover and simmer 1 hour, adding additional water as needed.
- Add white onions and mushrooms.
- Cover and simmer 1 more hour or until meat and onions are tender.
- Add cheese, cover and cook 5 minutes, or until cheese melts.
Nutrition Facts : Calories 689.2, Fat 37.5, SaturatedFat 21.5, Cholesterol 221.3, Sodium 808, Carbohydrate 23.5, Fiber 4.5, Sugar 11.7, Protein 67.7
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- Grate the onion straight into a large bowl, then add remaining Meatball ingredients. Use your hands to mix well for a few minutes until the mixture is quite smooth and very well combined.
- Optional: Refrigerate for 1 hour - makes them easier to roll + retains round shape when cooking.
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