Its All Greek To Me Meatballs Recipes

EASY GREEK MEATBALLS

Steps:

• Combine all the ingredients and mix until the ingredients are just combined, taking care not to over mix (this can cause the meatballs to be very dense).
• To mix the meatballs: With wet hands (this prevents the meat from sticking to your hands), form meatballs of approximately 3cm/1in and place on a chopping board.
• To fry the meatballs: pre-heat a non-stick frying pan and add a tablespoon of olive oil. Fry the meatballs in batches until golden brown on both sides and cooked through.
• To bake the meatballs: Pre-heat the oven to 220ºC. Line 2 baking sheets with baking/parchment paper and add the meatballs, keeping some space between them. Drizzle the meatballs with 1-2 tbsp olive oil and place in the oven. Allow to bake, turning over halfway, until golden brown and cooked through (approximately 20-30 minutes).
• Remove the meatballs from the heat, drizzle with lemon juice (optional) and serve.

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!

IT'S ALL GREEK TO ME MEATBALLS

Steps:

• *NOTE: If meat mixture does not want to bind, add a small egg or a little bit of egg substitute.
• Preheat oven to 450 degrees.
• In large bowl, combine rice, oregano, onion, garlic, cinnamon and 1/4 cup feta cheese. Stir in beef until combined. Do not overstir.
• In 13" x 9" greased baking dish arrange the zucchini slices in single layer. Grease a small ice cream scoop with olive oil then shape the meat mixture into sixteen 1 1/2" balls. Place the meatballs on top of zucchini and drizzle with the marinara sauce. Season with salt and pepper.
• Cover baking dish with foil. Bake 20 minutes or until meatballs are cooked through and no longer pink.
• Uncover, and top with remaining feta cheese.
• Let sit in oven for about 1 minute or until the feta melts.

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.