Greek Stuffing With Ground Beef Apples And Rice Food

GREEK MEATBALLS AND RICE SKILLET

Greek Meatballs and Rice Skillet image

Some of the key flavors of Greek cuisine-mint, parsley, feta, garlic, lemon-infuse this simple skillet meal that delivers big flavors without going overboard on calories. A one-pot meal that cooks up in about an hour, it's made from a base of basic ingredients, like rice, chicken broth, panko bread crumbs and ground beef. And yet, this meal is far from basic. Skillet cooking ensures that the meatballs stay juicy, with the added bonus of extra-flavorful rice. Serving them up with fresh finishing touches like chopped tomatoes, lemon zest and a sprinkle of parsley makes for a delicious escape from routine!

Provided by By Betty Crocker Kitchens

Categories Dinner

Time 1h

Yield 6

Number Of Ingredients 16

Ingredients

1/2 cup Progresso™ plain panko crispy bread crumbs
1/4 cup milk
1 lb ground beef (at least 90% lean)
1/4 cup finely chopped red onion
1 teaspoon finely chopped garlic
3 tablespoons finely chopped fresh Italian (flat-leaf) parsley
2 tablespoons finely chopped fresh mint
1 teaspoon salt
1 egg
2 teaspoons vegetable oil
1 cup uncooked long-grain white rice
2 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
2 teaspoons fresh lemon juice
1 cup halved cherry tomatoes
1/2 cup crumbled feta cheese (2 oz)
1/2 teaspoon finely grated lemon zest

Steps:

In small bowl, mix bread crumbs and milk; let stand 5 minutes. In large bowl, mix beef, bread crumb mixture, onion, garlic, 2 tablespoons of the parsley, the mint, salt and egg. Shape mixture into 18 (1 3/4-inch) meatballs.
In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium heat. Add meatballs; cook 10 to 15 minutes, gently turning occasionally, until well browned on all sides. Transfer to plate, and wipe out skillet.
In same skillet, heat remaining 1 teaspoon oil over medium-high heat. Add rice; stir 1 minute. Add broth and lemon juice; heat to simmering. Add meatballs; reduce heat to medium-low. Cover; cook 14 to 17 minutes or until meatballs are thoroughly cooked and no longer pink in center (165°F) and rice is tender.
Top skillet with tomatoes, feta cheese, lemon zest and remaining 1 tablespoon parsley.

Nutrition Facts : Calories 340, Carbohydrate 37 g, Cholesterol 90 mg, Fat 1/2, Fiber 1 g, Protein 21 g, SaturatedFat 4 1/2 g, ServingSize 1 Cup, Sodium 710 mg, Sugar 3 g, TransFat 0 g

GREEK TRADITIONAL TURKEY WITH CHESTNUT AND PINE NUT STUFFING

Greek Traditional Turkey with Chestnut and Pine Nut Stuffing image

This is my grandmother's old recipe for a delicious turkey roasted in lemon, orange, and tangerine juice, and stuffed with meat, roasted chestnuts, and pine nuts. An excellent recipe for everybody who loves Greek cuisine.

Provided by Penelope Karagouni

Categories World Cuisine Recipes European Greek

Time 4h45m

Yield 12

Number Of Ingredients 18

Ingredients

1 cup chestnuts
⅔ cup butter
¼ cup orange juice
¼ cup tangerine juice
⅔ cup lemon juice
1 (10 pound) whole turkey
salt and ground black pepper to taste
½ pound ground beef
½ pound ground pork
¼ cup chopped onion
½ cup uncooked instant rice
¼ cup pine nuts
¼ cup raisins
⅓ cup butter
½ cup chicken broth
2 tablespoons brandy
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Make a small incision on sides of each chestnut, and place in a skillet over medium heat. Cook, stirring often, until toasted. Remove from heat, peel, and chop.
Melt 2/3 cup butter in a saucepan, and mix in the orange juice, tangerine juice, and lemon juice. Rub the turkey inside and out with the mixture, reserving some for basting. Season turkey with salt and pepper.
In a large skillet over medium heat, cook the ground beef, ground pork, and onion until beef and pork are evenly brown and onion is tender. Drain grease. Mix in the rice. Stir in the chestnuts, pine nuts, raisins, 1/3 cup butter, broth, and brandy. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Continue cooking until all liquid has been absorbed. Stuff all turkey cavities with the mixture, and tie in place with kitchen twine.
Place turkey on a rack in a roasting pan, and loosely cover breast and thighs with aluminum foil. Pour about 1/4 inch water into the bottom of the pan. Maintain this level of water throughout cook time. Roast turkey in the preheated oven 3 to 4 hours, brushing occasionally with remaining butter and juice mixture. Increase oven temperature to 400 degrees F (200 degrees C) during final hour of roasting, and remove foil. Cook turkey to a minimum internal temperature of 180 degrees F (82 degrees C).

Nutrition Facts : Calories 930.3 calories, Carbohydrate 22.3 g, Cholesterol 321.8 mg, Fat 52.2 g, Fiber 0.6 g, Protein 86.1 g, SaturatedFat 20.4 g, Sodium 571.7 mg, Sugar 4.8 g

GREEK STUFFING WITH GROUND BEEF, APPLES AND RICE RECIPE

Greek Stuffing with Ground Beef, Apples and Rice Recipe image

Provided by saber1998

Number Of Ingredients 12

Ingredients

3 pounds lean ground beef
3/4 pound chestnuts, quartered
1 to 2 large onions
1 1/2 sticks of butter
2 teaspoons salt
1 teaspoon pepper
1 teaspoon cinnamon
5 tablespoons milk
1 cup pine nuts
3 medium to large apples, cubed
2 cups chicken broth
1 1/2 cup rice, Carolina brand, uncooked

Steps:

In a large pot (think spaghetti), soften the onions with the butter over medium heat. Add the ground beef and cook until brown. Add all the other ingredients; bring to boil and simmer until the liquid is absorbed (and the rice is cooked). Cover pot (but not fully) with lid.

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If using jarred grape leaves as I am here, remove them from the jar and discard the brine. Rinse the grape leaves well and place them in a colander to drain. (Later in the process, you'll remove the stems before stuffing.) (See notes if using fresh grape leaves)
Soak the rice in plenty of water for about 15 to 20 minutes or until you are able to break one grain of rice easily. Drain well.
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Greek Stuffing With Ground Beef Apples And Rice Food

GREEK MEATBALLS AND RICE SKILLET

GREEK TRADITIONAL TURKEY WITH CHESTNUT AND PINE NUT STUFFING

This is my grandmother's old recipe for a delicious turkey roasted in lemon, orange, and tangerine juice, and stuffed with meat, roasted chestnuts, and pine nuts. An excellent recipe for everybody who loves Greek cuisine.

GREEK STUFFING WITH GROUND BEEF, APPLES AND RICE RECIPE

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