KEFTEDAKIA (GREEK MEATBALLS)
These are so tasty! The raw meatball mixture is quite 'loose' and needs a gentle touch, but it will hold together (trust me). In Greece, these are considered top-notch picnic fare. Leftovers make a good second meal (so make more meatballs!) the next day added to a tomato sauce and used to top rice, or mashed potatoes, or pasta, or............Please note there's a minimum of 1 hour refrigeration of the meat mixture prior to frying.
Provided by evelynathens
Categories Meat
Time 40m
Yield 24-30 meatballs
Number Of Ingredients 14
Steps:
- Mix meats, onion, garlic, salt, pepper, oregano and mint.
- Remove crusts from bread slices, process into crumbs (I use my mini food processor) and moisten in milk.
- Add bread and egg to meat (you can add a shot glass full of ouzo for flavouring at this point, if you like).
- Knead mixture so that everything is incorporated evenly. This probably means more handling of the meat than you're usually used to, but it's ok in this particular recipe. The milk does not need to be squeezed out of the bread. It will all come together after kneading into a kind of meat paste.
- Refrigerate for at least 1 hour before using (I often make this an evening earlier to use the next day).
- Shape into walnut-sized balls, dredge in flour, and saute in hot oil until meatballs are cooked and browned on all sides. (I use olive oil because I have an endless source, but a good vegetable oil, or a combination of vegetable and olive oil would be fine).
- Good hot or at room temperature.
- Note: To freeze (after cooking) Flash freeze separately. When frozen you can pop them into freezer bag.
- Note2: You can also bake these in the oven (you do not need to dredge in flour if you do). They are very good this way, too. Obviously, frying provides a lot of flavour, but sometimes, cutting some calories is also a good thing. ;-).
- To heat: Thaw and use as per directions above.
KITTENCAL'S GREEK LAMB AND FETA MEATBALLS (KEFTEDAKIA)
These are a huge favorite with my family, there a wonderful change from regular beef meatballs, plan ahead the mixture needs to chill for 24 hours before shaping into balls :)
Provided by Kittencalrecipezazz
Categories Lamb/Sheep
Time P1DT20m
Yield 16 meatballs
Number Of Ingredients 12
Steps:
- In a large bowl, mix together, all ingredients including the 1 tablespoon of olive oil.
- Cover and refrigerate for 24 hours or up to 48 hours.
- Shape into 16 meatballs, and place on a baking sheet.
- Set oven to 350 degrees F.
- Bake for about for 20-25 minutes or until meat is cooked.
Nutrition Facts : Calories 118.2, Fat 9.8, SaturatedFat 4, Cholesterol 48.1, Sodium 144.3, Carbohydrate 1.1, Fiber 0.3, Sugar 0.4, Protein 6.3
SWEET AND SPICY GREEK MEATBALLS (KEFTEDES ME SALTSA DOMATA)
Provided by Giada De Laurentiis
Time 29m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the meatballs: In a large bowl, mix together the lamb, couscous, scallions, garlic, egg, parsley, olive oil, mint, oregano, salt, cumin, cinnamon, and cayenne pepper. Form the mixture into 15 to 16 (2-inch diameter) meatballs.
- For the sauce: Heat the oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook until brown on all sides, about 6 minutes. Add the marinara sauce, cinnamon sticks, and ground cinnamon. Bring the sauce to a boil and reduce the heat to a simmer. Cook, turning occasionally, until the meatballs are cooked through, 10 to 12 minutes. Discard the cinnamon sticks. Transfer the meatballs and sauce to a large bowl and serve.
GREEK MEATBALLS RECIPE (KEFTEDES/ KEFTETHES)
A crispy, juicy and absolutely delicious Greek meatballs (keftedes) recipe! Keftedes is a famous Greek appetizer, commonly served as part of a meze platter, with some creamy tzatziki sauce and pita breads. Find out how to make it to perfection with this traditional Greek recipe.
Provided by Eli K. Giannopoulos
Categories Appetizer
Time 1h30m
Number Of Ingredients 15
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!
Nutrition Facts : ServingSize 1 piece, Calories 63kcal, Sugar 0.3g, Sodium 91.2mg, Fat 2.8g, SaturatedFat 0.8g, UnsaturatedFat 1.7g, TransFat 0g, Carbohydrate 4.7g, Fiber 0.3g, Protein 4.5g, Cholesterol 15.8mg
KEFTEDAKIA - GREEK MEATBALLS
This recipe has been posted here for play in ZWT9 - Greece. This recipe is from Realgreekrecipes.blogspot.ca. Classic Greek meatballs are called Keftedes and Keftedakia are a smaller version of them . They can be eaten as a snack, as a meze with ouzo and or beer or just as part of a buffet meal. Children also love these quick and easy to make treats.
Provided by Baby Kato
Categories Meat
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Add the first seven ingredients together and mix well.
- Roll the mixture into small balls approximately the size of large walnuts.
- Roll the balls in flour and then deep fry them for 15 minutes.
- Serve and enjoy!
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