Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, greek meatballs. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Greek Meatballs nutrition per serving, meatballs only. Greek Meatballs (Keftedes) - Delicious Variations. One of my personal favourite variation is the traditional fragrant soutzoukakia recipe!
Greek Meatballs is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Greek Meatballs is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have greek meatballs using 34 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Greek Meatballs:
- Prepare For the meatballs
- Take ground beef or pork, lamb, chicken, turkey (or combination of beef and pork)
- Take plain breadcrumbs (paleo - omit, gluten free - use GF breadcrumbs)
- Prepare finely chopped red onion
- Get garlic, minced
- Make ready finely chopped Kalamata olives (I use and recommend Lindsay Naturals Kalamata Olives)
- Prepare chopped fresh parsley
- Prepare chopped fresh mint
- Take large egg
- Make ready salt
- Take freshly ground black pepper
- Take paprika
- Get ground cinnamon
- Take freshly ground nutmeg
- Prepare oregano
- Get thyme
- Take For the Roasted Vegetables:
- Prepare medium eggplant (choose one that isn't too fat but more slender to avoid too many bitter seeds), peeled and diced into ¼ inch pieces
- Get garlic, peels left intact
- Prepare extra virgin olive oil
- Make ready SAUCE
- Get medium red onion, chopped
- Make ready extra virgin olive oil
- Get small red bell pepper, seeded and diced
- Prepare dry red wine (or use white if using chicken or turkey)
- Make ready can crushed tomatoes (I recommend certified San Marzano's from Italy)
- Make ready chopped sun-dried tomatoes in oil, drained
- Make ready salt
- Get freshly ground black pepper
- Make ready thyme
- Prepare oregano
- Take whole Kalamata olives, drained (I use and recommend Lindsay Naturals Kalamata Olives)
- Get chopped fresh parsley
- Take chopped fresh mint
They're made with lamb and a handful of seasonings (orange zest, mint, garlic), and rolled into perfect little bites. Keftedes - Greek Meatballs - are crispy on the outside and super juicy within! Keftedes (κεφτέδες) are not something exotic… they are Greek Meatballs and a staple of my childhood. Margaret's Keftedes (Greek Meatballs). this link is to an external site that may or may.
Instructions to make Greek Meatballs:
- First we’re going to get the eggplant going so that can roast while we’re working on the other stuff. Select an eggplant that is on the narrow side. Fat ones tend to have more seeds which results in a bitter flavor. The peel also tends to be bitter in flavor and tough in texture, so peel the eggplant completely. - - Dice it into chunks about 1/4 inch in size. You can make them larger if you prefer. - - Don’t worry about tossing them with lemon juice to prevent them from getting brown. They’re going to get very brown while roasting them anyway. - - First get the roasted eggplant and garlic going. Toss them with a little salt and the olive oil and spread them out single-layer on a lined cookie sheet. Roast for about 20 minutes or until nicely browned, turning once with a spatula after about 10 minutes. Remove Set aside. Once cool, peel and mince the roasted garlic.
- Combine all of the meatball ingredients in a large bowl. Use your hands or a food processor to incorporate the ingredients. Form the mixture into 1-inch balls (you can make them larger if you prefer).
- Heat about 2 tablespoons of oil in a large skillet over medium-high heat and brown the meatballs on all sides (See NOTE for oven baking method). Transfer the meatballs to a plate and set aside.
- Add the red onions and the oil if more is needed and cook them until soft and caramelized, about 6-8 minutes. Add the red bell pepper and cook for another couple of minutes until softened. Add the wine and bring it to a rapid boil. Boil for 2 minutes.
- Add the roasted eggplant, roasted garlic and all of the sauce ingredients, except for the olives, parsley and mint, and bring to a boil. Reduce the heat to medium-low and simmer uncovered for 10 minutes. Return the meatballs to the sauce, cover and simmer for another 15 minutes. Add salt and pepper to taste. Add the whole Kalamata olives, cover and simmer for another 5 minutes then stir in the chopped parsley and mint.
- Garnish with some extra parsley and mint and serve with crusty bread, rice or orzo and a Greek or leafy green salad
These Greek meatballs may be my favorite meatball recipe of all time. Seasoned WELL with Greek-inspired herbs, the meatballs are rolled together and then baked (in a traditional style) on a. If you like Greek flavors these Greek Meatballs are an easy dish that won't make you think about being on a How to Make Baked Greek Meatballs with Feta: (Scroll down for complete recipe including. Soutzoukakia Smyrneika & the Best mashed Potatoes: Greek Meatballs in Tomato Sauce with Mashed Potat. Are you head-over-heels in love with meatballs?
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