GREEK MEATBALLS IN TOMATO YOGURT MINT SAUCE
Make and share this Greek Meatballs in Tomato Yogurt Mint Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Lamb/Sheep
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a mixing bowl, combine the egg, lamb, 1/4 cup yogurt and the next 7 ingredients; mix well.
- Cover and refrigerate for 30 minutes.
- Form lamb mixture into 1-inch meatballs; place on a rimmed baking sheet.
- Bake in a 400 degree oven for about 15 minutes or until browned.
- Lower oven temperature to 350 degrees.
- Transfer meatballs to a 2 1/2 quart baking dish that has been coated with cooking spray.
- In a small bowl, whisk the tomato sauce, remaining yogurt, and mint; pour sauce over meatballs.
- Cover and bake 30 minutes; uncover and bake until bubbly (about 10 more minutes).
- Garnish with mint leaves.
Nutrition Facts : Calories 621.3, Fat 42.4, SaturatedFat 18, Cholesterol 177.7, Sodium 1026.7, Carbohydrate 23, Fiber 2.1, Sugar 6.6, Protein 35.2
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.
GREEK TOMATO FETA FRITTERS (DOMATOKEFTETHES)
I'm showing you my take on domatokeftethes. These are incredibly delicious, versatile, and inexpensive, and they make a perfect summertime appetizer. Serve with freshly squeezed lemon, tzatziki sauce, or just plain Greek yogurt seasoned with raw minced garlic and lemon juice to taste.
Provided by Chef John
Categories Greek Appetizers
Time 1h5m
Yield 4
Number Of Ingredients 15
Steps:
- Stir together tomatoes, zucchini, green onions, kosher salt, sugar, black pepper, oregano, and cayenne in a bowl to combine.
- Let sit for 15 minutes for the sugar and salt to draw out liquids from the vegetables.
- Stir the tomato mixture; add parsley, mint, and basil. Crumble in feta cheese. Add flour and baking powder; mix with a spoon until combined. Batter should be relatively loose but will hold its shape on a spoon. If too loose, add more flour; if too dry, add some water until desired consistency is reached.
- Wrap the bowl in plastic wrap and let chill in the refrigerator for at least 30 minutes.
- Heat 1 inch of vegetable oil in a frying pan over medium-high heat to 350 degrees F (175 degrees C), or use a deep fryer.
- Place heaping tablespoonfuls of batter in the hot oil; reduce heat to medium. Fry until golden brown and cooked through, 2 to 3 minutes per side. Flip once more and fry for an additional 30 seconds, if desired. Serve warm or at room temperature.
Nutrition Facts : Calories 170.4 calories, Carbohydrate 25.3 g, Cholesterol 18.9 mg, Fat 5.1 g, Fiber 2.4 g, Protein 6.8 g, SaturatedFat 3.3 g, Sodium 1298.9 mg
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