Keftethes Greek Meatballs Recipes

KEFTEDES RECIPE (GREEK MEATBALLS)

Steps:

• In a large bowl, add the minced meat with the white vinegar. Mix until well blended.
• Add the breadcrumbs, onion, egg, herbs, salt, and fresh ground pepper.
• Use your hands to mix well for a few minutes until the mixture is quite smooth and very well combined.
• Refrigerate for 1 hour. This makes the keftedes easier to roll and helps retain round shape when cooking.
• Measure out even amounts of minced meat, then roll into round meatballs.
• Heat the sunflower oil in a large, deep frying skillet pan. Use enough oil to cover the surface of the pan.
• Dredge meatballs lightly in flour, shaking off if excess. Then place in the skillet. Cook in batches, for 3-4 minutes, rolling over, until beautifully browned on both sides.
• Remove from pan and transfer on a plate lined with paper to absorb excess oil.
• Serve in a meze platter while still warm.

MARGARET'S KEFTEDES (GREEK MEATBALLS)

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.

KEFTEDES: BAKED GREEK MEATBALLS

Steps:

• Pre-heat oven to 350 degrees F and line a baking sheet with foil. Spray foil with cooking spray and set aside.
• Place ground meat in the bottom of a medium bowl and add all remaining ingredients. Use your hands and mix together ingredients until everything is fully incorporated.
• Using a small cookie scoop, form mixture into evenly sized meatballs and bake for 20-25 minutes or until cooked through. (Makes 28-30 total meatballs.)

KOFTEDES GREEK MEATBALLS

Steps:

• If serving in bowls as suggested in this post, first prepare the Greek salad according to this recipe (dress salad later, if you prefer) and Tzatziki sauce according to this recipe. Set aside or refrigerate for now.
• In a large skillet like this one, heat 2 tbsp Private Reserve olive oil over medium heat. Add onions and garlic and cook until golden and translucent, stirring regularly. Transfer the onions and garlic mixture to a large mixing bowl to cool. Set skillet aside for later.
• Wring the excess milk out of the soaked bread. Add the bread to the mixing bowl.
• To the mixing bowl add the ground beef and lamb (or pork), 1 egg, fresh mint, spices, salt and pepper, and 1 tbsp lemon zest. Mix by hand until until mixture is fully incorporated.
• Form the meat mixture into balls (each the size of a heaping tablespoon.) Roll meatballs into the flour to lightly coat and place them on a large tray for now.
• In the large skillet you used earlier, add 1/4 cup Private Reserve olive oil. Heat over medium-high. Turn heat to medium and add the meatballs to cook (do this in batches if you need to.) Cook meatballs for 10 minutes or so, turning occasionally, until fully cooked and well-crusted on all sides.
• With a slotted spoon, remove meatballs from skillet onto paper towels to drain any excess fat. Meanwhile, carefully discard most of the cooking fat from skillet (best to dump into a tin can until cooled). Return skillet to stove-top over medium heat.
• Whisk the 1 egg yolk with the chicken broth and lemon juice. Add to cooking skillet with the remaining lemon zest, then add the meatballs back in. Cook over medium heat for another 5 minutes until the lemon sauce thickens.
• Serve hot in bowls with pita bread, Greek salad and Tzatziki sauce. Or serve in pita pockets as sandwiches, if you prefer.

KEFTEDES - GREEK MEATBALLS

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.

THERMOMIX ® RECIPE

Steps:

• Place onion, garlic and herbs into TM and chop for 5 seconds on speed 7.Add oil and saute for 2 minutes at 100C on speed 1. (Pulverise for 10 seconds on speed 8 after sauteing for a smoother texture).Add mince, salt, pepper and breadcrumbs and mix on Reverse + speed 3. Use the spatula to help incorporate. Check after 5-10 seconds and see if mixture needs more breadcrumbs or water.Keep adding either water or breadcrumbs until you are happy with consistency.Mixture should be able to hold its shape and be easy to mould. Spoon one teaspoon at a time and roll into a ball then cover with plain flour.Shallow fry in a pan, turning over once. Meatballs are ready when browned and cooked through to the middle.

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!

GREEK MEATBALLS (KEFTEDES)

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Line a baking sheet with aluminum foil and spray with cooking spray or brush lightly with olive oil.
• Place all the ingredients into a large mixing bowl and combine by hand until well incorporated. Form into meatballs (about 1-inch in diameter). This process is easier and the meatballs more uniform if you use an ice cream scoop.
• Place the meatballs on the baking sheet and bake for 18 -20 minutes or until golden brown and cooked through. Remove from the oven and serve!

KEFTEDES: GREEK MEATBALLS

Steps:

• Keftedes are a classic Greek appetizer. They are surprisingly light and super delicious. Serve them with tzatziki sauce, which is a Greek yogurt and cucumber dip, or with ketchup. My kids love them with ketchup. Wait a minute! They love everything with ketchup....
• Chop the garlic in the food processor until minced. Add the onion and pulse until very finely chopped.
• Put the garlic and onion in a bowl lined with paper towel to catch the juices and to dry the onion before adding to the meat.
• Chop the bell pepper in the food processor until very finely chopped.
• Whisk the milk and egg together.
• Combine the ground beef, onion, garlic, bread crumbs, parmesan and all of the ingredients except the flour and oil obviously ????
• Mix well with your clean hands.
• Cover the mixture with plastic wrap and refrigerate for at least one hour up to overnight if you can. This allows all of the flavors to really come together. I have made these in a hurry without refrigerating the mixture and it comes out very good.
• Form the meatballs into round golf ball sized pieces. Roll them in flour. shake off the excess flour and shape them nice and round.
• Heat oil in a frying pan. I like to use a cast iron pan since it retains heat very well.
• Fry the meatballs in batches of about 8 meatballs each time. They take 6-10 minutes to cook depending on their size. As soon as they turn a dark golden brown, remove them from the oil with a slotted spoon and allow them to drain on a plate covered with paper towels.
• Serve them hot or cold. Enjoy!

KEFTEDES: GREEK MEATBALLS

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.

GREEK FRIED MEATBALLS

Steps:

• Soak the bread in milk for 10 minutes then squeeze out as much liquid as possible
• Place all ingredients (apart from the lemon wedges) into a bowl and mix together thoroughly using your hands to squish and squeeze everything together
• Pull off pieces and roll into small balls the size of a largish marble
• Fry in olive oil for 5-10 minutes (15-20 mins for larger meatballs) rolling around in pan so all browned
• Serve with lemon wedges

KEFTETHES~ GREEK MEATBALLS

Steps:

• Mix meat, onion, garlic, bread crumbs, eggs, mint, oregano and dash salt into large bowl ~ with your hands blend gently. Cover with plastic wrap and place into refrigerator for 1 hour Get a heavy cast iron skilled and place 1/4 inch of olive oil into it, place over medium heat Roll meatballs into small tablespoon sized balls and dredge into flour, set this aside while oil heats Then gently place meatballs into hot olive oil and fry, do not crowd the pan, place on paper towels on a cookie sheet to drain excessive oil. When serving add a squeeze of lemon juice or serve with your favorite sauce and spaghetti