Keftedes Meatballs Recipes

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MARGARET'S KEFTEDES (GREEK MEATBALLS)



Margaret's Keftedes (Greek Meatballs) image

This is my yia yia's recipe--a family favorite straight from the village of Kyparissia. Serve as an appetizer or with tzatziki, Greek salata, and pita or pasta for a full meal. They taste best served at room temp and make for wonderful leftovers. If you don't care for lamb, try using all beef instead.

Provided by Shandeen Gemanis

Categories     World Cuisine Recipes     European     Greek

Time 55m

Yield 4

Number Of Ingredients 12

4 slices white bread, torn into pieces
2 tablespoons milk
1 clove garlic
1 onion, quartered
4 teaspoons dried mint
1 teaspoon salt
ground black pepper to taste
½ pound ground beef
½ pound ground lamb
4 eggs
½ cup all-purpose flour for dredging
vegetable oil for frying

Steps:

  • Moisten the bread pieces with the milk in a large bowl, and set aside. Mince the garlic in a food processor, then add the onion, mint, salt, and pepper. Process until the onion is finely chopped. Add the onion mixture to the bowl with the moist bread, along with the beef, lamb, and eggs. Mix with your hands until thoroughly blended.
  • Roll the mixture into balls measuring 1 1/2 to 2 inches in diameter. Place the flour in a shallow pan, and roll the balls in the flour to coat. Shake off any excess flour, and place the meatballs onto a plate or baking sheet, pressing to flatten slightly. This will keep them from rolling away.
  • Heat 1 inch of oil in a large skillet over medium heat. Add the meatballs, 8 or 10 at a time, and cook until nicely browned on the outside, and no longer pink in the center, about 10 minutes; drain on a paper towel-lined plate. Repeat with remaining meatballs.

Nutrition Facts : Calories 521.6 calories, Carbohydrate 28.6 g, Cholesterol 259.1 mg, Fat 31.5 g, Fiber 1.7 g, Protein 29.7 g, SaturatedFat 9.1 g, Sodium 892.6 mg, Sugar 3 g

KEFTEDES: GREEK MEATBALLS



Keftedes: Greek Meatballs image

Provided by Cat Cora

Categories     main-dish

Time 1h

Yield 12 servings

Number Of Ingredients 19

3 slices white bread with crust
1 cup milk
2 pounds ground beef
1 yellow onion, minced
4 cloves garlic, minced
1/3 cup finely chopped oregano
2 finely chopped tablespoons mint
2 teaspoon white wine vinegar
2 eggs beaten
1/4 teaspoon grated nutmeg
1/2 cup olive oil
Flour, for dusting
Salt and freshly ground black pepper
Pita Bread
Cucumber Yogurt Sauce, recipe follows
2 cups plain yogurt
1 cup seeded and small-diced cucumber
3 cloves minced garlic
Salt

Steps:

  • Dunk bread quickly in milk and press the liquid out to dampen the bread.
  • Combine the beef, bread, onion, garlic, oregano, mint, vinegar, eggs, nutmeg, salt, and pepper in a bowl and mix well. Take a large spoon of the mixture and roll into a ball until all the mixture has been rolled.
  • In a saute pan, add the olive oil and bring it to 360-degrees F for frying. Dust the balls in flour and add to the oil. Brown on all sides, leaving room in the pan to roll them around. Pull from the pan and drain on paper towels.
  • Serve with pita and cucumber yogurt sauce.
  • Combine all ingredients in a bowl and mix well.

KEFTEDES (MEATBALLS)



Keftedes (Meatballs) image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 2 to 3 servings

Number Of Ingredients 11

2 1/2 pounds 80-percent ground beef
1 medium onion, grated or finely chopped
2 slices bread, crusts removed, dipped in water and water squeezed out
2 slices bread, crusts removed, dipped in water and water squeezed out
2 large eggs, beaten
2 tablespoons dried mint
1 tablespoon dried oregano
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
All-purpose flour, for dusting
Swirl of Greek extra-virgin olive oil, for frying

Steps:

  • Put the ground beef in a large bowl and add the grated onion and bread. Mix thoroughly, being careful not to overmix. Add the eggs, mint, oregano, salt and pepper and mix thoroughly. Be careful not to overmix.
  • Refrigerate the meatball mixture for 30 minutes. Form into golf ball-size meatballs, flatten and coat both sides lightly with flour. In batches, fry the meatballs over medium to medium-high heat in a large pan with the oil until golden brown and cooked through, 2-5 minutes per side.

KEFTEDES ( GREEK MEATBALLS)



Keftedes ( Greek Meatballs) image

Make and share this Keftedes ( Greek Meatballs) recipe from Food.com.

Provided by Leslie in Texas

Categories     Meat

Time 1h

Yield 75 meatballs

Number Of Ingredients 13

3 lbs ground beef
3 eggs
3 slices toast, crumbled
2 medium onions, very finely minced or 2 medium onions, grated
1 fresh tomato
1 tablespoon dried mint, crushed
3 tablespoons romano cheese, grated
4 tablespoons water
1 lemon, juice of
1 dash cinnamon
salt and pepper, to taste
flour
canola oil, for frying

Steps:

  • Skin the tomato and crush in blender.
  • Add to meat, mixing well.
  • Add remainder of ingredients except the flour and oil; mix lightly but thoroughly.
  • Form into small ( about the diameter of a quarter) balls and roll lightly in flour.
  • Fry in hot oil until evenly browned; drain on paper toweling.
  • Serve hot as an appetizer.
  • May be made ahead; refrigerate until ready to serve, then reheat in a 350 degree oven for 15- 20 minutes, or until heated through.
  • May be frozen; defrost and reheat in a 350 degree oven for 15-20 minutes, or until heated through.

Nutrition Facts : Calories 49, Fat 3.1, SaturatedFat 1.2, Cholesterol 20.8, Sodium 25.7, Carbohydrate 1.2, Fiber 0.1, Sugar 0.2, Protein 3.9

KEFTEDES - GREEK MEATBALLS



Keftedes - Greek Meatballs image

Here is a fried Greek meatball - Cyprian style. These are made with grated potatoes; a little different than the islands of Greece. Squeeze some lemon on them and have a taste of Cyprus.

Provided by Constantina

Categories     World Cuisine Recipes     European     Greek

Time 50m

Yield 6

Number Of Ingredients 14

oil for frying
¼ cup fresh lemon juice
5 white potatoes, peeled
2 pounds ground beef
1 large onion, grated
¾ cup dry bread crumbs
1 cup chopped fresh parsley
⅓ cup dried mint, crushed
½ teaspoon ground cinnamon
zest from 1 lemon
2 eggs, beaten
1 ½ tablespoons salt
1 teaspoon ground black pepper
lemon wedges

Steps:

  • Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C).
  • Place the lemon juice in a large bowl. Coarsely grate the potatoes into the lemon juice, stirring well to prevent browning. Stir in the ground beef, onion, bread crumbs, parsley, mint, cinnamon, lemon zest, eggs, and salt and pepper. Mix well, and shape into oblong balls about 1 inch thick and 2 inches wide.
  • Place meatballs in hot oil in batches; do not crowd. Fry until golden brown, and cooked through, about 6 to 7 minutes per batch. Serve with lemon wedges.

Nutrition Facts : Calories 626.7 calories, Carbohydrate 46.9 g, Cholesterol 153.8 mg, Fat 35.3 g, Fiber 8.1 g, Protein 33.6 g, SaturatedFat 9.6 g, Sodium 1977 mg, Sugar 4.4 g

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Top Asked Questions

How to make Greek meatballs (keftedes)?
To prepare this easy greek meatballs (Keftedes) recipe start by chopping the onion. Crumble the slice of stale bread. Alternatively in a food processor add the onion and stale bread and blitz. In a large bowl, place the ground meat and add onion, bread, olive oil and seasoning. Knead until all the ingredients combine.
What is the best way to cook Greek keftedes?
And to achieve a crispy crust, it’s best to pan-fry the Greek meatballs in olive oil before adding the sauce. Some versions of Greek keftedes call for red sauce, but I prefer this version with a lemony broth that's been thickened with egg yolk. This keftedes recipe makes about 32 meatballs.
How do you make Greek Meatballs at home?
To prepare this easy greek meatballs (Keftedes) recipe start by chopping the onion. Crumble the slice of stale bread. Alternatively in a food processor add the onion and stale bread and blitz. In a large bowl, place the ground meat and add onion, bread, olive oil and seasoning.
What is a keftedes?
Saucy Greek Lemon Meatballs (Keftedes) a tangy meatball recipe that packs a punch! Meatballs are one of those foods that are pure comfort on the dinner table. Whether served over pasta, smothered in cheese on a sub roll, or forked straight out of a hot skillet, we never seem to tire of juicy little globes of meaty goodness.

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