KOFTEDES GREEK MEATBALLS
All-star keftedes Greek meatballs recipe. Tender on the inside, crispy on the outside. Flavor-packed with fresh mint, spices and a lemony Greek sauce!
Provided by The Mediterranean Dish
Categories Entree
Time 35m
Number Of Ingredients 20
Steps:
- If serving in bowls as suggested in this post, first prepare the Greek salad according to this recipe (dress salad later, if you prefer) and Tzatziki sauce according to this recipe. Set aside or refrigerate for now.
- In a large skillet like this one, heat 2 tbsp Private Reserve olive oil over medium heat. Add onions and garlic and cook until golden and translucent, stirring regularly. Transfer the onions and garlic mixture to a large mixing bowl to cool. Set skillet aside for later.
- Wring the excess milk out of the soaked bread. Add the bread to the mixing bowl.
- To the mixing bowl add the ground beef and lamb (or pork), 1 egg, fresh mint, spices, salt and pepper, and 1 tbsp lemon zest. Mix by hand until until mixture is fully incorporated.
- Form the meat mixture into balls (each the size of a heaping tablespoon.) Roll meatballs into the flour to lightly coat and place them on a large tray for now.
- In the large skillet you used earlier, add 1/4 cup Private Reserve olive oil. Heat over medium-high. Turn heat to medium and add the meatballs to cook (do this in batches if you need to.) Cook meatballs for 10 minutes or so, turning occasionally, until fully cooked and well-crusted on all sides.
- With a slotted spoon, remove meatballs from skillet onto paper towels to drain any excess fat. Meanwhile, carefully discard most of the cooking fat from skillet (best to dump into a tin can until cooled). Return skillet to stove-top over medium heat.
- Whisk the 1 egg yolk with the chicken broth and lemon juice. Add to cooking skillet with the remaining lemon zest, then add the meatballs back in. Cook over medium heat for another 5 minutes until the lemon sauce thickens.
- Serve hot in bowls with pita bread, Greek salad and Tzatziki sauce. Or serve in pita pockets as sandwiches, if you prefer.
Nutrition Facts : ServingSize 4 meatballs, Calories 134 calories, Sugar 5.8 g, Sodium 188.9 mg, Fat 6.2 g, SaturatedFat 2.4 g, TransFat 0.1 g, Carbohydrate 8.9 g, Fiber 0.7 g, Protein 11.5 g, Cholesterol 49.7 mg
GREEK LAMB MEATBALLS
Greek Lamb Meatballs = flavor bomb! This homemade meatballs recipe is baked in the oven for an easy weeknight win and perfect for meal prep. Greek meatballs made with ground lamb, lemon zest, greek spices, and feta cheese.
Provided by Kristina LaRue, RD
Categories Dinner
Time 25m
Yield 12 meatballs
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F and line baking sheet with parchment paper.
- In large bowl, add ground lamb, onions, lemon zest, parsley, garlic, cumin, rosemary, salt, pepper and feta.
- Gently fold meatball mixture together with hands to fully incorporate ingredients.
- Roll into 12 meatballs and arrange on baking sheet.
- Pour a teaspoon of oil in hands, rub together and then gently pick up each meatball to coat in oil on the outside.
- Bake 425 degrees F for 15 mins.
- Serve lamb meatballs with your favorite ingredients.
Nutrition Facts : ServingSize 1 meatball, Calories 103, Sugar 0g, Sodium 106mg, Fat 7g, SaturatedFat 3g, UnsaturatedFat 0g, TransFat 1g, Carbohydrate 2g, Fiber 0g, Protein 8g, Cholesterol 33mg
GREEK LAMB MEATBALL SLIDERS WITH TZATZIKI
Steps:
- Preheat the broiler.
- For the lamb meatballs: Soak the breadcrumbs in the milk for 5 minutes. In a large bowl, combine the lamb, coriander, cumin, garlic, oregano, mint, some salt and pepper, and the soaked breadcrumbs. Mix well, but do not overwork. Fold in the feta, then form the mixture into eight 2-inch meatballs.
- Place the meatballs in a large, greased cast-iron pan. Place the pan 7 to 8 inches from the heating element; broil for 10 to 12 minutes, or until cooked through, turning once halfway through.
- For the tzatziki: Grate the cucumber into a small strainer and squeeze out excess water. Combine the grated cucumber with the yogurt, lemon zest, olive oil, dill and garlic and mix well. Season with salt and pepper. Cover and refrigerate until ready to use.
- To assemble the sliders: Load a meatball onto each bun. Top with tomato slices and some tzatziki. Secure the sliders with bamboo skewers. Serve on a large platter with extra tzatziki on the side.
GREEK LAMB MEATBALLS
Prep these comforting Greek lamb meatballs with chargrilled veg and potatoes in just five minutes. A guaranteed family favourite, perfect for busy weeknights
Provided by Esther Clark
Categories Main course
Time 40m
Number Of Ingredients 11
Steps:
- Heat 1 tbsp of the oil in a large shallow flameproof casserole or frying pan over a medium heat. Add the meatballs and fry for 5 mins or until golden brown. Set aside on a plate.
- Heat the remaining oil in the same pan and fry the potatoes over a medium heat for 5 mins, or until they're starting to turn golden brown.
- Add the garlic to the pan and fry for 1 min. Stir through the chargrilled veg, tomatoes and sugar, as well as the olives. Season. Add the meatballs back to the pan, cover and cook over a medium-low heat for 30-35 mins, stirring occasionally. Remove the lid halfway through, the potatoes should be just cooked through with the liquid slightly reduced.
- Remove the pan from the heat and serve at the table with the feta, mint and lemon zest scattered over.
Nutrition Facts : Calories 555 calories, Fat 31 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 31 grams protein, Sodium 1 milligram of sodium
GREEK LAMB MEATBALLS IN LEMON SAUCE
Great lamb meatballs with an excellent lemon sauce.
Provided by Kerri
Categories World Cuisine Recipes European Greek
Time 50m
Yield 4
Number Of Ingredients 19
Steps:
- Beat milk and egg together in a large bowl. Stir in bread crumbs, mint, parsley, onion, dill, garlic, salt, and pepper. Add ground lamb; mix well. Shape into 1-inch meatballs.
- Heat oil in a large skillet over medium heat. Add meatballs; cook until browned, 1 to 2 minutes per side. Reduce heat and cover; cook until meatballs are no longer pink in the center, 15 to 20 minutes.
- Meanwhile, melt butter in a saucepan. Blend in flour, salt, and pepper. Add milk; cook and stir until thickened and bubbly, about 5 minutes. Simmer for 2 minutes more. Stir in lemon juice and zest.
- Drain meatballs and transfer them to a serving dish. Spoon the lemon sauce on top.
Nutrition Facts : Calories 452.9 calories, Carbohydrate 16.2 g, Cholesterol 144.2 mg, Fat 31.4 g, Fiber 1.1 g, Protein 25.8 g, SaturatedFat 12.6 g, Sodium 767.2 mg, Sugar 5.2 g
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