Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, greek meatballs. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Greek Meatballs is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Greek Meatballs is something which I have loved my entire life. They are 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 get started with this recipe, we must first prepare a few components. You can cook greek meatballs using 34 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Greek Meatballs:
- Make ready For the meatballs
- Get ground beef or pork, lamb, chicken, turkey (or combination of beef and pork)
- Prepare plain breadcrumbs (paleo - omit, gluten free - use GF breadcrumbs)
- Get finely chopped red onion
- Prepare garlic, minced
- Get finely chopped Kalamata olives (I use and recommend Lindsay Naturals Kalamata Olives)
- Prepare chopped fresh parsley
- Get chopped fresh mint
- Get large egg
- Get salt
- Take freshly ground black pepper
- Prepare paprika
- Make ready ground cinnamon
- Make ready freshly ground nutmeg
- Get oregano
- Make ready thyme
- Take For the Roasted Vegetables:
- Make ready 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
- Prepare SAUCE
- Make ready medium red onion, chopped
- Take extra virgin olive oil
- Make ready small red bell pepper, seeded and diced
- Take dry red wine (or use white if using chicken or turkey)
- Take can crushed tomatoes (I recommend certified San Marzano's from Italy)
- Take chopped sun-dried tomatoes in oil, drained
- Prepare salt
- Get freshly ground black pepper
- Make ready thyme
- Make ready oregano
- Make ready whole Kalamata olives, drained (I use and recommend Lindsay Naturals Kalamata Olives)
- Take 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 special food greek meatballs recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
