MARGARET'S KEFTEDES (GREEK MEATBALLS)
This is my yia yia's recipe--a family favorite straight from the village of Kyparissia. Serve as an appetizer or with tzatziki, Greek salata, and pita or pasta for a full meal. They taste best served at room temp and make for wonderful leftovers. If you don't care for lamb, try using all beef instead.
Provided by Shandeen Gemanis
Categories World Cuisine Recipes European Greek
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Moisten the bread pieces with the milk in a large bowl, and set aside. Mince the garlic in a food processor, then add the onion, mint, salt, and pepper. Process until the onion is finely chopped. Add the onion mixture to the bowl with the moist bread, along with the beef, lamb, and eggs. Mix with your hands until thoroughly blended.
- Roll the mixture into balls measuring 1 1/2 to 2 inches in diameter. Place the flour in a shallow pan, and roll the balls in the flour to coat. Shake off any excess flour, and place the meatballs onto a plate or baking sheet, pressing to flatten slightly. This will keep them from rolling away.
- Heat 1 inch of oil in a large skillet over medium heat. Add the meatballs, 8 or 10 at a time, and cook until nicely browned on the outside, and no longer pink in the center, about 10 minutes; drain on a paper towel-lined plate. Repeat with remaining meatballs.
Nutrition Facts : Calories 521.6 calories, Carbohydrate 28.6 g, Cholesterol 259.1 mg, Fat 31.5 g, Fiber 1.7 g, Protein 29.7 g, SaturatedFat 9.1 g, Sodium 892.6 mg, Sugar 3 g
KEFTEDES - GREEK MEATBALLS
Here is a fried Greek meatball - Cyprian style. These are made with grated potatoes; a little different than the islands of Greece. Squeeze some lemon on them and have a taste of Cyprus.
Provided by Constantina
Categories World Cuisine Recipes European Greek
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C).
- Place the lemon juice in a large bowl. Coarsely grate the potatoes into the lemon juice, stirring well to prevent browning. Stir in the ground beef, onion, bread crumbs, parsley, mint, cinnamon, lemon zest, eggs, and salt and pepper. Mix well, and shape into oblong balls about 1 inch thick and 2 inches wide.
- Place meatballs in hot oil in batches; do not crowd. Fry until golden brown, and cooked through, about 6 to 7 minutes per batch. Serve with lemon wedges.
Nutrition Facts : Calories 626.7 calories, Carbohydrate 46.9 g, Cholesterol 153.8 mg, Fat 35.3 g, Fiber 8.1 g, Protein 33.6 g, SaturatedFat 9.6 g, Sodium 1977 mg, Sugar 4.4 g
KEFTEDES: GREEK MEATBALLS
Steps:
- Dunk bread quickly in milk and press the liquid out to dampen the bread.
- Combine the beef, bread, onion, garlic, oregano, mint, vinegar, eggs, nutmeg, salt, and pepper in a bowl and mix well. Take a large spoon of the mixture and roll into a ball until all the mixture has been rolled.
- In a saute pan, add the olive oil and bring it to 360-degrees F for frying. Dust the balls in flour and add to the oil. Brown on all sides, leaving room in the pan to roll them around. Pull from the pan and drain on paper towels.
- Serve with pita and cucumber yogurt sauce.
- Combine all ingredients in a bowl and mix well.
GREEK MEATBALLS IN AVGOLEMONO SAUCE (KEFTEDES ME AVGOLEMONO)
Looks yummy!! This recipe is especially popular in the Agrinion area (NW Greece). It uses a version of Avgolemono soup as a sauce for the meatballs or keftedes. I am leaving the metric measures so the recipe is exactly as I found it. The site does not state how many it serves or what the time is for prep, so I am guessing here. I am also assuming that minced beef is the same as ground beef in the U.S. From realgreekrecipes.blogspot.com. Posted for ZWT6.
Provided by Scoutie
Categories Meat
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Meatballs:.
- Apart from the flour and the vegetable oil, mix all the other ingredients together well.
- Make medium-size balls from the mixture.
- Roll the balls in flour and then deep fry them for approximately 15 minutes.
- Sauce:.
- In a heavy-bottomed pan, heat the oil, then add the flour and stir well for 3 minutes.
- Add 1 litre water and mix well.
- Add the meatballs and simmer for 30 minutes, until the sauce is slightly thick.
- Beat the egg yolk thoroughly.
- Add the lemon juice to the egg and keep beating.
- Add 5-6 tablespoons of the sauce to the egg & lemon mixture and stir well.
- Add this mixture to the meatballs in the sauce, shake the pan and remove from the heat.
- Serve with a sprinkling of pepper and fresh mint on top.
Nutrition Facts : Calories 1688, Fat 146.4, SaturatedFat 29.3, Cholesterol 222.9, Sodium 277.9, Carbohydrate 43, Fiber 4.4, Sugar 2.4, Protein 53.7
GREEK PORK MEATBALLS: PORK KEFTEDES
The secret to great, juicy keftedes is to make the mixture as loose as possible, but still dense enough that the little meatballs will hold their shape when fried. It is common practice in various parts of Greece to add grated tomato or milk, or both, to the mixture. The liquid adds the requisite moisture to the meat and changes its color so that the finished keftedes have a light, pinkish tint when broken apart. Frying the meatballs has its tricks, too. You actually don't need that much oil for this recipe, as the keftedes are pan-fried, not deep-fried. What you will need is to pay attention to the oil. It should not be so hot that the keftedes burn on the outside but remain undercooked within.
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 30 to 35 keftedes
Number Of Ingredients 9
Steps:
- Combine the ground pork and onion in a mixing bowl. Add the tomato, mint, salt, and pepper, and knead well for 3 minutes to combine. Pour in the milk and continue kneading until the liquid is completely absorbed. If the mixture is so loose that the keftedes do not retain their shape, add a few tablespoonfuls of plain fine bread crumb. Cover the mixing bowl and refrigerate the mixture for at least 1 hour or up to 6 hours, so that the flavors meld.
- To form, season the flour with salt and pepper, and spread out on a large plate. Have a second, clean plate ready. Take a tablespoonful at a time of the meat mixture and form into a small ball, about 1 1/2 inches in diameter. Roll in the flour and shake in the palm of your hand to remove the excess flour. Place the dredged meatball on the clean plate. Continue with the remaining mixture until all the meatballs are shaped.
- To fry, heat about 1-inch of olive oil or other oil in a large, heavy skillet over medium heat. Using a tablespoon or small spatula, gently place as many meatballs as will fit in the pan without crowding. Fry them, turning once or twice so that all sides are browned. Remove, drain slightly on paper towels, and serve, either hot or at room temperature. The meatballs may be made several hours ahead and stored, covered, at room temperature.
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.
KEFTEDES ( GREEK MEATBALLS)
Make and share this Keftedes ( Greek Meatballs) recipe from Food.com.
Provided by Leslie in Texas
Categories Meat
Time 1h
Yield 75 meatballs
Number Of Ingredients 13
Steps:
- Skin the tomato and crush in blender.
- Add to meat, mixing well.
- Add remainder of ingredients except the flour and oil; mix lightly but thoroughly.
- Form into small ( about the diameter of a quarter) balls and roll lightly in flour.
- Fry in hot oil until evenly browned; drain on paper toweling.
- Serve hot as an appetizer.
- May be made ahead; refrigerate until ready to serve, then reheat in a 350 degree oven for 15- 20 minutes, or until heated through.
- May be frozen; defrost and reheat in a 350 degree oven for 15-20 minutes, or until heated through.
Nutrition Facts : Calories 49, Fat 3.1, SaturatedFat 1.2, Cholesterol 20.8, Sodium 25.7, Carbohydrate 1.2, Fiber 0.1, Sugar 0.2, Protein 3.9
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