Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, greek meatballs. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Place all ingredients, except flour and garnishes, in a large mixing bowl and combine by hand until fully incorporated. 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. 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 well liked of current trending foods in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Greek Meatballs is something which I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook greek meatballs using 34 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Greek Meatballs:
- Get For the meatballs
- Get 1 pound ground beef or pork, lamb, chicken, turkey (or combination of beef and pork)
- Prepare 1/4 cup plain breadcrumbs (paleo - omit, gluten free - use GF breadcrumbs)
- Get 1/4 cup finely chopped red onion
- Make ready 2 cloves garlic, minced
- Make ready 1/4 cup finely chopped Kalamata olives (I use and recommend Lindsay Naturals Kalamata Olives)
- Make ready 2 tablespoons chopped fresh parsley
- Get 2 tablespoons chopped fresh mint
- Make ready 1 large egg
- Take 1 teaspoon salt
- Prepare 1/2 teaspoon freshly ground black pepper
- Get 1 teaspoon paprika
- Get 1/2 teaspoon ground cinnamon
- Get 1/4 teaspoon freshly ground nutmeg
- Take 3/4 teaspoon oregano
- Prepare 3/4 teaspoon thyme
- Take For the Roasted Vegetables:
- Take 1 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
- Make ready 5 cloves garlic, peels left intact
- Take 2-3 tablespoons extra virgin olive oil
- Make ready SAUCE
- Make ready 1 medium red onion, chopped
- Make ready 2 tablespoons extra virgin olive oil
- Make ready 1 small red bell pepper, seeded and diced
- Prepare 1/2 cup dry red wine (or use white if using chicken or turkey)
- Prepare 1 (28 ounce) can crushed tomatoes (I recommend certified San Marzano's from Italy)
- Take 1/3 cup chopped sun-dried tomatoes in oil, drained
- Prepare 1 teaspoon salt
- Prepare 1/4 teaspoon freshly ground black pepper
- Take 1/2 teaspoon thyme
- Prepare 1/2 teaspoon oregano
- Prepare 1 cup whole Kalamata olives, drained (I use and recommend Lindsay Naturals Kalamata Olives)
- Get 2 tablespoons chopped fresh parsley
- Make ready 2 tablespoons chopped fresh mint
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. Ingredients for Greek Meatballs These meatballs are made with ground lamb and a little bit of salt pork, though you could substitute bacon if you prefer. The seasonings are garlic, shallots, orange zest, and fresh mint, with a little chopped hot chili pepper for spiciness.
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
Ingredients for Greek Meatballs These meatballs are made with ground lamb and a little bit of salt pork, though you could substitute bacon if you prefer. The seasonings are garlic, shallots, orange zest, and fresh mint, with a little chopped hot chili pepper for spiciness. If you don't like spicy foods, you can skip the chili pepper. 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.
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