Greek Meatball Pasta Food

KOFTEDES GREEK MEATBALLS

Steps:

• If serving in bowls as suggested in this post, first prepare the Greek salad according to this recipe (dress salad later, if you prefer) and Tzatziki sauce according to this recipe. Set aside or refrigerate for now.
• In a large skillet like this one, heat 2 tbsp Private Reserve olive oil over medium heat. Add onions and garlic and cook until golden and translucent, stirring regularly. Transfer the onions and garlic mixture to a large mixing bowl to cool. Set skillet aside for later.
• Wring the excess milk out of the soaked bread. Add the bread to the mixing bowl.
• To the mixing bowl add the ground beef and lamb (or pork), 1 egg, fresh mint, spices, salt and pepper, and 1 tbsp lemon zest. Mix by hand until until mixture is fully incorporated.
• Form the meat mixture into balls (each the size of a heaping tablespoon.) Roll meatballs into the flour to lightly coat and place them on a large tray for now.
• In the large skillet you used earlier, add 1/4 cup Private Reserve olive oil. Heat over medium-high. Turn heat to medium and add the meatballs to cook (do this in batches if you need to.) Cook meatballs for 10 minutes or so, turning occasionally, until fully cooked and well-crusted on all sides.
• With a slotted spoon, remove meatballs from skillet onto paper towels to drain any excess fat. Meanwhile, carefully discard most of the cooking fat from skillet (best to dump into a tin can until cooled). Return skillet to stove-top over medium heat.
• Whisk the 1 egg yolk with the chicken broth and lemon juice. Add to cooking skillet with the remaining lemon zest, then add the meatballs back in. Cook over medium heat for another 5 minutes until the lemon sauce thickens.
• Serve hot in bowls with pita bread, Greek salad and Tzatziki sauce. Or serve in pita pockets as sandwiches, if you prefer.

KEFTEDAKIA (GREEK MEATBALLS)

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.

MEATBALL PASTA BAKE (PASTA AL FORNO)

Steps:

• Mix the grated onion, 1 crushed garlic clove, mince, breadcrumbs, milk, parmesan and parsley in a large bowl. Season well with salt and pepper. Mash the mixture together with your hands until combined. Mould the mix into small balls (about walnut-sized) with damp hands. There will be about 20 meatballs.
• Heat 2 tbsp olive oil in a deep frying pan and fry the meatballs for 6-8 mins until golden brown all over. Fry in batches if you need to - they don't need to be cooked through, just browned on the outside. Set aside on a plate.
• Heat the remaining 1 tbsp olive oil in the pan and fry the chopped onion for 5 mins until softened. Add the remaining garlic, fry for another minute, then add the chopped tomatoes and simmer for 10 mins until thickened and the tomatoes have broken down. Season well with salt and pepper.
• Meanwhile, cook the pasta for 5 mins less than the pack instructions state, in boiling salted water. Heat the oven to 200C/180C fan/gas 6.
• Stir the meatballs into the tomato sauce, adding a splash of water if too thick, and bring to a simmer. Drain the pasta and tip into an ovenproof dish. Pour over the sauce and meatballs and mix well. Stir in most of the mozzarella, then scatter the remaining over the top. Bake for 15-20 mins until the cheese is golden and bubbling, and the top is slightly crisp.

GREEK PASTA WITH MEATBALLS AND FETA CHEESE

Steps:

• Cook orzo according to package directions; drain. Keep warm.
• Combine breadcrumbs , oregano, salt, cinnamon, black pepper, lamb and garlic in a medium bowl; stir in 1 1/2 tablespoons parsley. Add egg white, stirring mixture until just combined. Shape mixture into 12 (1-inch) meatballs; cover and chill meatballs 5 minutes. (Can be made ahead of time).
• Preheat oven to 375.
• Bake the meatballs on a roaster pan for 20 minutes. Drain the fat, if necessary. Place the meatballs in a new baking dish and spoon the marinara sauce over meatballs; sprinkle with cheese. Bake at 375° for 20 minutes or until meatballs are done. Sprinkle with remaining 1 1/2 teaspoons parsley.
• Serve over orzo.

'MEAT'BALL PASTA BAKE

Steps:

• Heat 1 tbsp olive oil in a deep frying pan over a medium heat and fry the Tesco Plant Chef Meat-Free Balls for 10 mins until golden and crisp, turning often. Remove to a plate using a slotted spoon.
• Heat another 1 tbsp oil in the same pan and fry the onion for 6-8 mins until soft and translucent. Stir in half the garlic and the chilli flakes and fry for 2 mins more, then stir in the tomato purée and half the dried oregano. Cook for another minute until the purée darkens slightly, then add the vinegar, passata, sugar, basil stalks and some of the basil leaves. Pour in 200ml water and simmer, uncovered, for 15-20 mins until the sauce has thickened slightly.
• Meanwhile, cook the pasta in a pan of boiling salted water for 6-8 mins until just becoming tender, but still undercooked in the middle. Drain. Mix the sourdough breadcrumbs and the remaining garlic, oregano and oil together in a bowl and season. Heat the oven to 220C/200C fan/gas 7.
• Tip the cooked pasta, the 'meat'balls and olives (if using) into the pan with the sauce and gently stir to combine. Tip everything into a lasagne dish, then scatter over the garlic breadcrumbs and bake for 15-20 mins until the topping is golden and crisp and the pasta is al dente. Scatter with the remaining basil leaves and serve with a green salad on the side.