Greek Meatballs With Artichokes And Lemon Sauce 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.

TRADITIONAL GREEK MEATBALL SOUP (GIOUVARLAKIA/ YOUVARLAKIA) IN EGG-LEMON SAUCE RECIPE

Steps:

• To prepare this Greek meatball soup, start by making the meatballs (youvarlakia). Place all the meatball ingredients into a large bowl, knead the mixture squeezing the ingredients with your hand until smooth. Leave the mixture to rest in the fridge for 15 minutes. This will prevent the youvarlakia to break up when boiled. Form the meatballs (youvarlakia) and set them aside.
• Pour into a large pan 2 ½ cups of water and bring to the boil. Turn the heat down and gently add the meatballs (youvarlakia) in the water, put the lid back on and cook for 20-25 minutes. (The water should be enough to cover the meatballs, so add some more warm water if needed)
• To prepare the egg lemon sauce for the Greek meatball soup, crack the eggs into a bowl and whisk. Add the lemon juice and whisk well. Add into the bowl a ladle of hot soup and whisk quickly. Add one more ladle and whisk again until combined.
• Stir in the egg lemon sauce into the youvarlakia soup and cook for 2-3 minutes over medium heat, until warm but not boiling.
• Serve this extra warming Greek meatball soup, while still hot with a sprinkle of chopped parsley.
• Make sure that you do not cover any left overs until they have cooled; the sauce may curdle otherwise!!

MEATBALLS IN TOMATO SAUCE (SOUTZOUKAKIA)

Steps:

• Heat a good splash of olive oil in a cooking pot, over high heat.
• Caramelize the onion and garlic.
• Pour in the wine. Add the allspice and bay leaves. Wait until wine evaporates completely.
• Add the tomato paste, the canned tomatoes and cook for 1-2 minutes stirring constantly with a wooden spoon.
• Reduce the heat to medium. Add 4 cups of water, the sugar, ground cumin and season with salt and pepper. Simmer partly covered for about 30-40 minutes.
• Meanwhile, start making the meatballs.
• Preheat oven to 200°C / 392°F.
• In a mixing bowl, combine all of the ingredients for the meatballs.
• Knead the mixture for 2-3 minutes for everything to incorporate well. It should feel very soft and moist. And just firm enough to hold some shape. Otherwise, you may add another splash of water to it.
• Divide mixture to about 14 parts. Shape each into a round ball and then give it a bit of oval shape. Place in a baking dish or pan that fits the meatballs and is deep enough to include the sauce as well.
• Once you placed all the meatballs in the pan or baking dish, pour the sauce on top all over using a ladle. Bake for about 40-50 minutes. Flipping the meatballs at least once so they cook evenly all over.
• Serve with rice, pasta, or potatoes. I added some toasted pine nuts and chopped fresh parsley on top. You can also serve them with some spicy red pepper flakes and a spoonful of Greek yogurt on top.

GREEK MEATBALLS WITH LEMON AND ARUGULA

Steps:

• Place the rice in a large microwave-safe bowl and add 1 cup water. Cover with plastic wrap, pierce with a knife a few times to vent, then microwave until the water is almost absorbed, 10 minutes. Uncover and fluff the rice with a fork; let cool completely.
• Lightly beat 1 egg in a small bowl. Add to the bowl with the rice along with the lamb, beef, provolone, onion, half each of the mint and parsley, the marjoram, garlic, allspice, 1 teaspoon salt and 1/2 teaspoon pepper. Mix with your hands until just combined (do not overmix); cover and refrigerate 30 minutes.
• Dampen your hands and form the meat into 18 balls (about 1 1/2 inches each). Bring the chicken broth to a boil in a large pot or Dutch oven. Add the meatballs, cover and cook over medium heat until tender, about 30 minutes, turning halfway through.
• Whisk the remaining 2 eggs and the lemon juice in a small bowl until frothy. Remove 1 cup broth from the pot and gradually whisk it into the egg mixture. Push the meatballs to one side of the pot; reduce the heat to low and pour the egg mixture into the other side. Cook, stirring gently, until the sauce thickens slightly, about 4 minutes. Remove from the heat and stir in the remaining mint and parsley; season with salt and pepper. Serve the meatballs and sauce in shallow bowls. Top with arugula, drizzle with olive oil and season with salt and pepper.

BRAISED MEATBALLS WITH ARTICHOKES AND FENNEL

Steps:

• 1. Mix the ground meat, egg white, bread crumbs, shallots, oregano, dill, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper in a medium bowl until uniform-that is, until the spices are spread evenly throughout; the bread crumbs, too; and the egg white is no longer visible as a scummy film. Form this mixture into 12 golf balls.
• 2. Heat a large pot over medium heat. Meanwhile, spread the flour on a plate. Swirl the oil into the pot, then roll half the balls in the flour. Put them in the pot and brown on all sides. (OK, geometry teachers, balls don't have sides. But you know what I mean.) About 7 minutes will do it. Transfer them to a plate and repeat with the remaining balls.
• 3. Dump the onion, fennel, tomato, and artichokes into the pot. Stir over the heat until the onion begins to soften, about 3 minutes.
• 4. Pour in the broth; stir in the tomato paste, lemon juice, cinnamon, the remaining 1/2 teaspoon salt, and the remaining 1/2 teaspoon pepper. As the mixture begins to simmer, make sure you scrape up any browned bits in the pot. Then tuck the meatballs into the simmering sauce and pour any juices on their plate over everything. Cover, reduce the heat to low, and simmer slowly for 1 hour.

GREEK MEATBALLS WITH LEMON SAUCE

Steps:

• Combine egg and milk in a large bowl. Stir in bread crums, parsley, onion, garlic, salt, mint, and a dash of pepper. Add ground meat and mix well then shape into 1-inch meatballs. Brown meatballs in the shorteneing. Cover meatballs and cook over low heat for 15-20 minutes. Drain off fat. Transfer meatballs to serving dish.
• While meatballs are cooking make the lemon sauce. by melting the butter in a small saucepan. Blend in the flour , salt, and pepper. Add the milk and cook, stirring, until thick and bubbly. Cook 1-2 minutes longer. Stir in the chooped eggs, lemon peel, and lemon juice.
• Goes very well with a nice white rice.

GREEK MEATBALLS

Steps:

• Preheat oven to 425°F. Line a pan with foil and place a rack on top of the foil.
• Combine milk and panko bread crumbs. Let sit 5 minutes.
• Add remaining ingredients and mix until combined. Divide mixture into 20 meatballs.
• Roll and place on prepared pan. Bake 20-22 minutes or until browned and meatballs are cooked through.

GREEK MEATBALLS WITH ARTICHOKES AND LEMON SAUCE

Steps:

• Drain artichokes and reserve marinade.
• Slice lemon.
• In a large skillet, warm 1 tbsp reserved marinade over medium heat.
• Saute onion in marinade.
• In a large bowl, beat egg whites lightly with fork.
• Add onions, breadcrumbs, milk, salt, pepper, oregano, eggs, mint and ground beef. Mix well.
• Shape into meatballs. Roll each meatball in flour.
• In a large skillet, over medium heat, saute meatballs in the remaining artichoke marinade.
• Remove meatballs as they brown.
• Add water and bouillon cubes to skillet. Mash bouillon cubes into water. Stir until smooth and thick.
• Stir in lemon juice and lemon slices. Return meatballs to pan. Cover and cook over low heat about 10 minutes.
• Add artichoke hearts. Cook 2 more minutes.
• Remove meatballs and artichokes to serving platter, leaving sauce in pan.
• Beat egg yolks. Stir 1 tbsp sauce in pan into yolks (to temper) and combine with remaining sauce.
• Serve over meatballs.

CHICKEN WITH LEMON ARTICHOKE SAUCE

Steps:

• Season chicken breast halves with salt and pepper.
• Heat oil and butter in a large skillet over medium-high heat. Fry chicken breasts in the hot skillet in batches until chicken is no longer pink in the center and juices run clear, about 5 minutes per side. Remove chicken from the skillet and keep warm.
• Stir white wine into the skillet, scraping any browned bits off the bottom. Whisk chicken broth, apple juice, lemon juice, Parmesan cheese, and parsley in wine; simmer until liquid is reduced by half, about 10 minutes. Add heavy cream and whisk until sauce is smooth. Stir artichoke hearts into cream sauce; continue to cook until heated through, about 5 minutes. Serve sauce over chicken.

THE TRADITIONAL EGG-LEMON SAUCE (GREEK AVGOLEMONO) RECIPE

Steps:

• To prepare the classic Avgolemono recipe, start by cracking the eggs into a bowl and whisk well.
• Gradually add the lemon juice and whisk again to combine.
• Add a little of the warm stock or soup and whisk quickly, add more and whisk again. The reason for slowly adding the broth is to gradually warm up the eggs so you don't end up with an omelette instead of a sauce!
• Pour gradually the egg mixture back into the pot, whilst constantly stirring and bring just below boiling point. Remove the pan from the stove and serve.

GREEK MEATBALLS IN AVGOLEMONO SAUCE

Steps:

• Dice or set your food processor to grate and process the garlic and onion; remove. Using the s-blade, mince mint and parsley. Remove and add optional liver and puree.
• Add minced garlic, onion, mint, parsley, liver, ground beef, and ground lamb to one bowl.
• Add salt, black pepper and eggs to a separate bowl. Beat eggs and spices until smooth.
• Add eggs to meat mixture and thoroughly combine with hands.
• Crumble feta cheese and fold into mixture with hands gently.
• Preheat oven to 375F.
• Roll mixture into small ping pong ball sized meatballs. Line a baking sheet with silpat or parchment and place meatballs on the prepared sheet with enough space so they are not touching. Bake meatballs for approximately 20 minutes, then transfer to sauce.
• For the sauce: While the meatballs are baking, in a large skillet, heat the butter then add the flour and whisk to combine for about 3 minutes, taking care not to burn the flour.
• Slowly pour in beef or chicken stock, continuing to whisk and stir out any lumps.
• When combined and smooth, add the meatballs and simmer for 15 minutes, until the sauce is slightly thick.
• Juice the lemons.
• In a small bowl, beat the egg yolks and lemon juice together thoroughly. One at a time, add a few tablespoons of the sauce to the egg and lemon mixture while constantly whisking.
• Add the egg/lemon/sauce mixture to the meatballs in the sauce. Give it a quick stir, and remove from the heat.
• Serve with a sprinkling of pepper and fresh mint on top.