Moms Greek Meatballs Recipes

GREEK MEATBALLS WITH TZATZIKI SAUCE

Steps:

• Add all the meatball ingredients to a large bowl. combine the ingredients until they are all mixed together. Form the mixture into meatballs using approximately 2 tbsp - 1/4 cup of the turkey mixture per meatball.
• Preheat the oven to 350 degrees, and heat a non-stick skillet over high heat.
• Once the skillet it hot, add the meatballs. Cook for 1-2 minutes then turn them. (I like to do this to get a good crispy meatball, but you can skip this step and go straight to baking them - just be sure to add on additional baking time)
• After they have been browned on all sides, transfer to a baking sheet and place in the oven for 10-15 minutes or until the internal temperature reaches 165 degrees F. The cooking time will vary based upon the size of the meatballs and how long you sear them in the skillet.
• While the meatballs are cooking, assemble the Tzatziki sauce by combining all the ingredients in a small bowl. Refrigerate until ready to eat.
• Serve the meatballs with the Tzatziki sauce and enjoy!

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.

SKEWERED GREEK MEATBALLS

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.

GREEK MEATBALLS

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.

DOM'S MOM'S TENDER MEATBALLS

Steps:

• Place all ingredients in a large bowl and mix thoroughly; let stand 1/2 hour. Shape into medium-sized meatballs. Fry gently in olive oil until lightly brown, or place on foil in a cookie sheet and bake in a 350 oven for 30 minutes.
• Gently place in your own hot spaghetti sauce and cook on medium-low heat for one hour.

MUM'S SWEDISH MEATBALLS

Steps:

• Melt butter in a skillet over medium heat; cook and stir onion in the melted butter until tender, 5 to 10 minutes.
• Place bread cubes in a bowl; pour 1/2 cup evaporated milk over bread cubes. Set aside until bread cubes absorb milk.
• Mix ground beef, ground pork, cooked onion, bread cube mixture, eggs, Worcestershire sauce, parsley, nutmeg, allspice, salt, lemon pepper, and ground black pepper together in a large bowl. Form mixture into golf ball-sized meatballs.
• Heat olive oil in the same skillet used for onion over medium-high heat; cook meatballs in the hot oil, turning with tongs, until all sides are browned, 10 to 15 minutes. Pour in beef stock and simmer until meatballs are cooked through, 15 to 20 minutes. Transfer meatballs to a serving bowl, reserving liquid in the skillet.
• Remove 1 cup beef stock from skillet; whisk flour into the 1 cup stock until smooth. Pour flour mixture back into skillet, whisking until mixture is smooth. Gradually whisk remaining evaporated milk and sherry into beef stock mixture. Simmer, stirring occasionally, until gravy is warmed and smooth, 5 to 10 minutes. Pour gravy over meatballs to serve.

MOM'S GREEK MEATBALLS

Steps:

• Cook chopped onion until transparent in a small amount of oil.
• Add tomato sauce and water.
• salt and pepper to taste.
• Continue to simmer over medium low heat.
• Bring a large saucepan full of water to boil.
• Add small amount of salt.
• Combine all meatball ingredients by hand in a large bowl.
• Shape into meatballs (the size is up to you).
• Drop meatballs into boiling water.
• Cook until the meatballs float to the surface (about 5 minutes), then transfer into the tomato sauce and continue to cook for 5 minutes.
• Serve over rice with a dollop of sour cream.