Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, greek meatballs. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Greek Meatballs is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. Greek Meatballs is something that I have loved my whole life. They’re nice and they look wonderful.
A traditional recipe, beautifully flavoured with red onion, fresh parsley, a touch of mint and hint of dried oregano. These meatballs are slightly crisp on the outside and are brilliant served as an appetiser with tzatiki and pita bread as part of a mezze spread (very Greek!), or as a meal with a salad. In a large skillet, heat remaining oil over medium heat. Meatballs Meatballs are a favorite of mine, something we make often, if not on a weekly basis at my house.
To get started 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 cook it.
The ingredients needed to make Greek Meatballs:
- Get For the meatballs
- Take ground beef or pork, lamb, chicken, turkey (or combination of beef and pork)
- Get plain breadcrumbs (paleo - omit, gluten free - use GF breadcrumbs)
- Prepare finely chopped red onion
- Get garlic, minced
- Prepare finely chopped Kalamata olives (I use and recommend Lindsay Naturals Kalamata Olives)
- Take chopped fresh parsley
- Get chopped fresh mint
- Take large egg
- Prepare salt
- Prepare freshly ground black pepper
- Take paprika
- Prepare ground cinnamon
- Get freshly ground nutmeg
- Get oregano
- Make ready thyme
- Prepare For the Roasted Vegetables:
- Get 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
- Take SAUCE
- Take medium red onion, chopped
- Get extra virgin olive oil
- Prepare small red bell pepper, seeded and diced
- Prepare dry red wine (or use white if using chicken or turkey)
- Prepare can crushed tomatoes (I recommend certified San Marzano's from Italy)
- Take chopped sun-dried tomatoes in oil, drained
- Make ready salt
- Make ready freshly ground black pepper
- Make ready thyme
- Make ready oregano
- Take whole Kalamata olives, drained (I use and recommend Lindsay Naturals Kalamata Olives)
- Make ready chopped fresh parsley
- Prepare chopped fresh mint
Keftedes can also be served as a filling meal with some basmati rice and a nice Greek feta salad. These Greek meatballs are full of flavor and include spices you might not be expecting. The beef is seasoned with a combination of parsley, oregano, coriander, cumin and a touch of cinnamon. The warm spice of the cinnamon along with the coriander and cumin are so delicious with the fresh lemon zest and juice that are also in the meatballs.
Steps 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
The beef is seasoned with a combination of parsley, oregano, coriander, cumin and a touch of cinnamon. The warm spice of the cinnamon along with the coriander and cumin are so delicious with the fresh lemon zest and juice that are also in the meatballs. Easy Greek meatballs recipe, also known as Keftedes! Flavor-packed tender meatballs with a crispy crust and a lemony sauce. This recipe can serve a crowd as an appetizer, but see our serving suggestions for a Greek-style dinner bowl!
So that is going to wrap it up with this exceptional food greek meatballs recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
