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
JUMBO GREEK SUB
It's nice to make just one sandwich that generously feeds six people. This meal from our Test Kitchen is easy to transport to a tailgate party or potluck.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Flatten chicken to 1/4-in. thickness. Place in a large resealable plastic bag. Add 3/4 cup salad dressing; seal and turn to coat. Refrigerate for 3 hours., Drain and discard marinade. In a large skillet, cook chicken in oil for 5 minutes on each side or until juices run clear. Cool. , Cut the top third off the loaf of bread. Carefully hollow out top and bottom, leaving a 1/2-in. shell (discard removed bread or save for another use). , Brush remaining salad dressing on cut sides of bread. Sprinkle feta and olives in bottom half of bread. Top with chicken, red peppers and cucumber. Replace bread top. Wrap tightly in plastic wrap; refrigerate for at least 2 hours.
Nutrition Facts : Fat 22 g fat (4 g saturated fat), Cholesterol 25 mg cholesterol, Sodium 800 mg sodium, Carbohydrate 33 g carbohydrate, Fiber 2 g fiber, Protein 14 g protein.
GREEK MEATBALLS
Provided by Michael Symon : Food Network
Categories main-dish
Time 50m
Yield 20 meatballs
Number Of Ingredients 16
Steps:
- In a medium skillet, sweat onion and garlic in 2 tablespoons of olive oil over medium heat until translucent, about 2 minutes. Let cool and set aside.
- Wring the excess milk out of the soaked bread cubes.
- Place all ingredients, except flour and garnishes, in a large mixing bowl and combine by hand until fully incorporated. Form into little meatballs (about 1-ounce each).
- In a large skillet, heat remaining oil over medium heat. Dredge, or roll the meatballs in flour, and fry in the skillet until golden brown, about 5 minutes. Remove from the pan and place on paper towels to drain the excess fat.
- Place on platter and garnish with lemon wedges and torn mint leaves.
CHEESY MEATBALL SUBS
Ree doctors up store-bought meatballs by stuffing them with cheese-a great way to add extra flavor to a shortcut ingredient.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Pour the marinara sauce all over the bottom of a 9-by-13-inch baking dish.
- Cut off one third of the mozzarella and cut the third into 12 small cubes. Grate the remaining mozzarella and set aside.
- Stuff each meatball with a mozzarella cube, pinching and rolling each to seal the cheese in the center. Place the stuffed meatballs in the baking dish and bake until well browned and cooked through, 22 to 24 minutes.
- Meanwhile, make the cheese sauce by melting 4 tablespoons butter in a small saucepan over medium heat. Whisk in the flour to make a roux, season with a pinch of salt and pepper and cook, whisking, for 1 minute. While constantly whisking, slowly add the milk. Add the shredded mozzarella and Parmesan, then stir until completely melted. Cover and keep warm until ready to serve.
- Spread the insides of the rolls with the remaining 4 tablespoons butter. Toast them butter-side down on a large skillet or griddle until golden, 1 to 2 minutes. Set aside.
- Add 3 meatballs to each of the toasted rolls. Top with a good amount of the cheese sauce, some banana peppers and a sprinkle of parsley to finish.
GREEK MEATBALL SUBS
Make and share this Greek Meatball Subs recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 425°F Cut rolls in half most of the way through. Remove and reserve a strip of bread from inside of each roll half. Set rolls aside. Place bread strips in food processor container. Cover; process to form crumbs.
- Combine 1 cup bread crumbs, ground beef, 2/3 cup yogurt, 1 tablespoon Greek seasoning, 1/2 teaspoon salt, if desired, and 1/2 teaspoon pepper in large bowl, mixing lightly but thoroughly. Divide beef mixture into 16 equal portions; shape into meatballs. Place on rack in broiler pan. Bake in 425°F oven 18 to 20 minutes.
- Meanwhile combine Creamy Yogurt Sauce ingredients in small bowl. Set aside.
- Place 4 meatballs in each roll. Top evenly with Creamy Yogurt Sauce, tomato, cucumber and olives.
Nutrition Facts : Calories 634.5, Fat 33.6, SaturatedFat 13.6, Cholesterol 134.8, Sodium 980.4, Carbohydrate 38.4, Fiber 2.8, Sugar 6.8, Protein 42.8
GREEK MEATBALL SANDWICHES
Make and share this Greek Meatball Sandwiches recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 796.7, Fat 52.6, SaturatedFat 19.3, Cholesterol 170.9, Sodium 1495.1, Carbohydrate 42.4, Fiber 2.7, Sugar 2.7, Protein 36.8
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