Greek Baked Meatballs Food

GREEK BAKED MEATBALLS: SOUTZOUKAKIA

Steps:

• In a small bowl, place the toasted bread and cover with milk (or water) to soak. When bread is soft and well-soaked, squeeze the liquid out completely and discard remaining milk if any.
• Transfer the bread to a large mixing bowl. Add round beef and remaining meatball ingredients. Knead well until well-combined. Cover the meat mixture and rest in the fridge for now.
• Preheat oven to 400 degrees F.
• While oven is heating, prepare the sauce. In a sauce pan or large skillet, heat 2 tbsp of extra virgin olive oil over medium heat until shimmering but not smoking. Add onions and cook for 3 minutes or so. Add garlic and cook for another minute, stirring regularly. Now add red wine and cook to reduce by about 1/2, then add tomato sauce, bay leaf and remaining sauce ingredients. Bring to a boil, then lower heat and simmer for 15 minutes.
• Prepare a large baking dish and lightly oil the bottom with extra virgin olive oil.
• Take the meat mixture out of the fridge. Wet your hands and scoop portions of about 2 1/2 tbsp of the meat mixture and form into large elongated meatballs (football-shaped.) You should have 15 to 16 meatballs or so. Arrange meatballs in the papered baking dish and top with the sauce (be sure to have removed the bay leaf from the sauce.)
• Place the baking dish on the middle rack of your heated oven. Bake for 40 to 45 minutes or until the meatballs are well cooked through (check part-way through to make sure sauce is not dry, and if needed, add a little bit of water to the bottom of the baking dish.)
• Remove from oven and add another drizzle of EVOO. Garnish with parsley and serve over rice or orzo.

GREEK MEATBALLS (KEFTEDES)

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Line a baking sheet with aluminum foil and spray with cooking spray or brush lightly with olive oil.
• Place all the ingredients into a large mixing bowl and combine by hand until well incorporated. Form into meatballs (about 1-inch in diameter). This process is easier and the meatballs more uniform if you use an ice cream scoop.
• Place the meatballs on the baking sheet and bake for 18 -20 minutes or until golden brown and cooked through. Remove from the oven and serve!

EASY GREEK MEATBALLS (BAKED!)

Steps:

• Preheat oven to 350 degrees F and line a sheet pan with foil.
• Finely chop red onion, and peel and mince garlic.
• In a large bowl combine ALL the ingredients and use your hands (wash them well before and after) to combine the mixture. Roll the meatball mixture into small balls (mine were around golf ball size) and line them up on the sheet pan.
• Bake in preheated oven for 15-20 minutes. You could start checking after 15 minutes - depending on how hot your oven runs they might be done. I ALWAYS test my meat with a meat thermometer to take the guesswork out of it.*
• Serve with our Homemade Tzatziki, pita bread and fresh veggies, or with rice, or roasted potatoes. Enjoy! :)

GREEK MEATBALLS AND TZATZIKI

Steps:

• Preheat the oven to 450 degrees F. Place a cooling rack over 2 baking sheets for roasting the meatballs and toasting the pita.
• Soak the bread in the milk. Peel the cucumber and grate into a strainer. Salt it and let it drain for 20 minutes.
• Pour the EVOO into a bowl, then add the meat and sprinkle with salt and pepper. Squeeze out the bread and crumble between your fingers as you add it to the meat. Add the mint, onions, oregano, cinnamon, 2 of the garlic cloves, egg and 1/2 of the lemon juice, and mix to combine.
• Using a small ice cream scoop, form the meat mixture into about 24 balls and place on the baking sheet. Roast to golden brown, 15 to 18 minutes. Remove the meatballs from the oven and place the broiler on high. Char the pita under the broiler, 30 seconds to 1 minute on each side.
• Press the cucumber in the strainer to get out the excess water and add to a food processor. Then add the yogurt, dill, remaining 1 clove garlic, zest and remaining juice of the lemon. Season the sauce with cumin and salt and process until smooth.
• Serve the meatballs with the sauce and pitas.

KEFTEDES - GREEK MEATBALLS

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.

MARGARET'S KEFTEDES (GREEK MEATBALLS)

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.

GREEK MEATBALLS

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.

IT'S ALL GREEK TO ME MEATBALLS

Steps:

• *NOTE: If meat mixture does not want to bind, add a small egg or a little bit of egg substitute.
• Preheat oven to 450 degrees.
• In large bowl, combine rice, oregano, onion, garlic, cinnamon and 1/4 cup feta cheese. Stir in beef until combined. Do not overstir.
• In 13" x 9" greased baking dish arrange the zucchini slices in single layer. Grease a small ice cream scoop with olive oil then shape the meat mixture into sixteen 1 1/2" balls. Place the meatballs on top of zucchini and drizzle with the marinara sauce. Season with salt and pepper.
• Cover baking dish with foil. Bake 20 minutes or until meatballs are cooked through and no longer pink.
• Uncover, and top with remaining feta cheese.
• Let sit in oven for about 1 minute or until the feta melts.