Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, greek meatballs. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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.
Greek Meatballs is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Greek Meatballs is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. 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)
- Take plain breadcrumbs (paleo - omit, gluten free - use GF breadcrumbs)
- Take finely chopped red onion
- Take garlic, minced
- Take finely chopped Kalamata olives (I use and recommend Lindsay Naturals Kalamata Olives)
- Make ready chopped fresh parsley
- Get chopped fresh mint
- Make ready large egg
- Make ready salt
- Prepare freshly ground black pepper
- Prepare paprika
- Get ground cinnamon
- Take freshly ground nutmeg
- Make ready 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
- Take garlic, peels left intact
- Take extra virgin olive oil
- Prepare SAUCE
- Take medium red onion, chopped
- Get extra virgin olive oil
- Take small red bell pepper, seeded and diced
- Make ready 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
- Take salt
- Make ready freshly ground black pepper
- Get thyme
- Prepare oregano
- Get whole Kalamata olives, drained (I use and recommend Lindsay Naturals Kalamata Olives)
- Take chopped fresh parsley
- Take 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.
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
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 is going to wrap this up with this exceptional food greek meatballs recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
