Food Recipes

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, greek meatballs. It is one of my favorites. For mine, I will make it a little bit unique. This will be really 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 popular of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Greek Meatballs is something which I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can have greek meatballs using 34 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Greek Meatballs:

1. Prepare For the meatballs
2. Make ready ground beef or pork, lamb, chicken, turkey (or combination of beef and pork)
3. Take plain breadcrumbs (paleo - omit, gluten free - use GF breadcrumbs)
4. Get finely chopped red onion
5. Take garlic, minced
6. Take finely chopped Kalamata olives (I use and recommend Lindsay Naturals Kalamata Olives)
7. Take chopped fresh parsley
8. Prepare chopped fresh mint
9. Get large egg
10. Take salt
11. Get freshly ground black pepper
12. Get paprika
13. Take ground cinnamon
14. Make ready freshly ground nutmeg
15. Take oregano
16. Prepare thyme
17. Make ready For the Roasted Vegetables:
18. Prepare 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
19. Make ready garlic, peels left intact
20. Make ready extra virgin olive oil
21. Get SAUCE
22. Get medium red onion, chopped
23. Get extra virgin olive oil
24. Prepare small red bell pepper, seeded and diced
25. Get dry red wine (or use white if using chicken or turkey)
26. Prepare can crushed tomatoes (I recommend certified San Marzano's from Italy)
27. Make ready chopped sun-dried tomatoes in oil, drained
28. Prepare salt
29. Take freshly ground black pepper
30. Get thyme
31. Prepare oregano
32. Make ready whole Kalamata olives, drained (I use and recommend Lindsay Naturals Kalamata Olives)
33. Take chopped fresh parsley
34. Prepare 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:

1. 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.
2. 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).
3. 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.
4. 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.
5. 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.
6. 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’s going to wrap this up for this special food greek meatballs recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!