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
GRECIAN LAMB BALLS
Another original from Melissa Diane Smith's book, "Going Against the Grain". I make this just as she wrote it. They're delicious and freeze well.
Provided by GinnyP
Categories Lamb/Sheep
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- In a bowl, knead together the lamb, garlic, parsley, oregano or mint, and cinnamon until they are well mixed.
- Form into 1-inch meatballs and place in a baking dish.
- Bake for 20 to 30 minutes until done to your liking.
- Sprinkle with sea salt and lemon juice just before serving.
- Variation: For Dill Lamb Balls; Substitute 2 tsp dried dill for the oregano or mint and omit the cinnamon.
Nutrition Facts : Calories 434.9, Fat 35.5, SaturatedFat 15.4, Cholesterol 110.4, Sodium 91.4, Carbohydrate 2.2, Fiber 1.1, Sugar 0.1, Protein 25.3
GREEK LAMB MEATBALLS
Made when I wanted lamb meatballs to freeze for lunches, but couldn't find a recipe that used what I had on hand.
Provided by IngridH
Categories Meatballs
Time 25m
Yield 20 meatballs, 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine lamb, Greek Seasoning, and dill.
- Roll meat mixture into 20 meatballs.
- Sprinkle balls with salt and pepper to taste.
- Preheat oven to 350°F.
- Heat a non-stick skillet over medium heat.
- Add half of the meatballs, and cook, turning the balls to brown on all sides.
- When meatballs are brown, transfer to a baking sheet coated with cooking spray.
- When all meatballs are browned, place the sheet in the oven and cook for 10- 12 minutes, or until the balls are cooked through.
- Place balls on a cooling rack covered with paper towels to drain excess grease.
- At this point, I cool, freeze, and reheat later. I like to serve with tzatziki sauce and Greek salad, or use as a lunchbox filler. Feel free to sauce however you wish.
Nutrition Facts : Calories 322.3, Fat 26.6, SaturatedFat 11.6, Cholesterol 82.9, Sodium 68.6, Carbohydrate 0.4, Fiber 0.1, Protein 19
GREEK MEATBALLS
Provided by Michael Symon : Food Network
Categories main-dish
Time 50m
Yield 20 meatballs
Number Of Ingredients 16
Steps:
- In a medium skillet, sweat onion and garlic in 2 tablespoons of olive oil over medium heat until translucent, about 2 minutes. Let cool and set aside.
- Wring the excess milk out of the soaked bread cubes.
- Place all ingredients, except flour and garnishes, in a large mixing bowl and combine by hand until fully incorporated. Form into little meatballs (about 1-ounce each).
- In a large skillet, heat remaining oil over medium heat. Dredge, or roll the meatballs in flour, and fry in the skillet until golden brown, about 5 minutes. Remove from the pan and place on paper towels to drain the excess fat.
- Place on platter and garnish with lemon wedges and torn mint leaves.
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
GREEK LAMB & FETA MEATBALLS
A recipe from one of my husband's colleagues. She said she usually just uses 1 lb of meat, since that's the typical pkg size and has substituted dried oregano, basil, parsley, and mint for the fresh herbs. It was a big hit at the party. Number of meatballs depends on how big you make each one; would work as an appetizer or part of a main dish.
Provided by winkki
Categories Lamb/Sheep
Time 20m
Yield 2 dozen (approx)
Number Of Ingredients 6
Steps:
- Combine all ingredients.
- Shape into balls.
- Broil for 15 min at 400 degrees.
- Serve with rice, tabbouleh, hummus, pita, etc or with tahini dip& enjoy!
Nutrition Facts : Calories 1232.5, Fat 93.9, SaturatedFat 44, Cholesterol 301.8, Sodium 1073.7, Carbohydrate 23.5, Fiber 1.7, Sugar 4.2, Protein 68.9
GRECIAN LAMB WITH VEGETABLES
This makes a nice hearty dish with plenty to go around. Will go great over rice pilaf or just served with warmed pita bread. Very flavorful!
Provided by PalatablePastime
Categories Lamb/Sheep
Time 1h35m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Place lamb in a non-reactive shallow dish.
- Mix together vinegar, olive oil, oregano, garlic, and pepper; pour over lamb and toss to mix.
- Allow lamb to marinate in this mixture for 1-3 hours.
- Place lamb in a large deep skillet and cook over medium heat.
- Add bell pepper and onion and cook for about 8-10 minutes.
- Then add the artichoke hearts and tomatoes and season to taste with salt and pepper.
- Cook for 8-10 minutes more, or until lamb is tender and tomatoes have released their juices and become soft.
- Garnish with feta cheese and chopped mint before serving.
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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CRISPY GREEK LAMB MEATBALLS RECIPE (KEFTEDES ARNI)
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4.8/5 Total Time 40 minsCategory AppetizerCalories 80 per serving
- To prepare this traditional Greek lamb meatballs recipe (arnisioi keftedes), add all the ingredients into a large bowl and mix , 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 at least 15 minutes.
- To form your Greek lamb meatballs, roll the mixture into balls, the size of a walnut. Dredge lightly each meatball in flour, until well covered. Transfer to a plate, shaking off any excess flour.
- To fry Greek lamb meatballs use a large, deep skillet and pour in the oil to a depth of 1/2 an inch (1,5 cm). Heat the oil over medium-high heat until it begins to ripple. Add the lamb meatballs in batches in a single layer and fry for about 7 minutes, turning occasionally, until browned and crisp on all sides. Using a slotted spoon, remove the meatballs to a plate lined with paper.
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