Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, greek meatballs. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Greek Meatballs is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Greek Meatballs is something which I’ve loved my entire life. They’re fine and they look fantastic.
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 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 cook that.
The ingredients needed to make Greek Meatballs:
- Prepare For the meatballs
- Make ready ground beef or pork, lamb, chicken, turkey (or combination of beef and pork)
- Take plain breadcrumbs (paleo - omit, gluten free - use GF breadcrumbs)
- Take finely chopped red onion
- Make ready garlic, minced
- Prepare finely chopped Kalamata olives (I use and recommend Lindsay Naturals Kalamata Olives)
- Get chopped fresh parsley
- Take chopped fresh mint
- Get large egg
- Make ready salt
- Prepare freshly ground black pepper
- Get paprika
- Take ground cinnamon
- Make ready freshly ground nutmeg
- Prepare oregano
- Take thyme
- Get 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
- Prepare garlic, peels left intact
- Get extra virgin olive oil
- Take SAUCE
- Prepare medium red onion, chopped
- Take extra virgin olive oil
- Make ready small red bell pepper, seeded and diced
- Get dry red wine (or use white if using chicken or turkey)
- Make ready can crushed tomatoes (I recommend certified San Marzano's from Italy)
- Prepare chopped sun-dried tomatoes in oil, drained
- Get salt
- Get freshly ground black pepper
- Take thyme
- Prepare oregano
- Take whole Kalamata olives, drained (I use and recommend Lindsay Naturals Kalamata Olives)
- Get chopped fresh parsley
- Prepare chopped fresh mint
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. Keftedes (Greek meatballs) is a famous Greek appetizer, commonly served as part of a meze platter, with some creamy tzatziki sauce and pita breads. Keftedes can also be served as a filling meal with some basmati rice and a nice Greek feta salad. These Greek meatballs are perfect served with a simple Greek salad and toasted pita bread as a great lunch or dinner.
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
Keftedes can also be served as a filling meal with some basmati rice and a nice Greek feta salad. These Greek meatballs are perfect served with a simple Greek salad and toasted pita bread as a great lunch or dinner. They work just as well served with an easy Greek yogurt dip (made with garlic, lemon, olive oil and Greek yogurt) as an appetizer or quick snack. Other sides to serve with meatballs: Easy Greek meatballs recipe, also known as Keftedes! Flavor-packed tender meatballs with a crispy crust and a lemony sauce.
So that’s going to wrap this up for this exceptional food greek meatballs recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
