GREEK MEATBALLS RECIPE (KEFTEDES/ KEFTETHES)
A crispy, juicy and absolutely delicious Greek meatballs (keftedes) recipe! Keftedes is a famous Greek appetizer, commonly served as part of a meze platter, with some creamy tzatziki sauce and pita breads. Find out how to make it to perfection with this traditional Greek recipe.
Provided by Eli K. Giannopoulos
Categories Appetizer
Time 1h30m
Number Of Ingredients 15
Steps:
- To prepare this traditional Greek meatballs recipe (keftedes), add all the ingredients into a large bowl and mix well (for about 5-10 minutes), 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 1 hour.
- Turn the mixture for the keftedes out of the fridge and roll into meatballs the size of a walnut (or bigger if you prefer). If you're frying them, dredge the rolled meatballs lightly in flour making sure to shake off any excess. Fry until nicely browned on all sides.
- The traditional way of cooking Greek meatballs (keftedes) is frying them. Fry the keftedes in batches of 10-15 at a time, until nicely browned on all sides.
- Instead of frying you can bake / grill the keftedes in the oven. Preheat the oven at 200C, place the un-floured keftedes on greased baking sheet about an inch apart. Bake for about 20 minutes, turning the meatballs upside down midway through cooking time. The grilled version is much lighter than the fried so theres not excuse to not trying it now!
- Keftedes (Greek meatballs) are ideally served as an appetizer (meze) with some creamy tzatziki sauce and pita breads or as a main course with some basmati rice and a Greek salad. Enjoy!
Nutrition Facts : ServingSize 1 piece, Calories 63kcal, Sugar 0.3g, Sodium 91.2mg, Fat 2.8g, SaturatedFat 0.8g, UnsaturatedFat 1.7g, TransFat 0g, Carbohydrate 4.7g, Fiber 0.3g, Protein 4.5g, Cholesterol 15.8mg
GREEK TURKEY MEATBALL GYRO WITH TZATZIKI
Made with flavorful, fresh ingredients these Greek Turkey Meatball Gyros with Tzatziki are ready in under 30 minutes! It's the perfect weeknight dinner when you're craving some homemade gyros or just something fast and packed with flavor.
Provided by Krista
Categories Dinner
Time 26m
Number Of Ingredients 17
Steps:
- To a large bowl add, ground turkey, diced red onion, minced garlic, oregano, fresh spinach, salt, and pepper. Using your hands mix all the ingredients together until meat forms a ball and sticks together.
- Then using your hands, form the meat mixture into 1″ balls. (about 12 meatballs).
- Heat a large skillet to medium-high heat. Add avocado oil to the pan, and then add the meatballs. Cook each side for 3-4 minutes until they are browned on all sides and the internal temperature has reached 165°F. Remove from the pan and let rest.
- To a small bowl add greek yogurt, grated cucumber, lemon juice, dill, garlic powder, and salt to taste. Mix together until everything is combined.
- To a flatbread (I like to warm mine up so they are more pliable) add 3 meatballs, sliced red onion, tomato, and cucumber. Then top with Tzatziki sauce.
Nutrition Facts : ServingSize 1 flatbread + 3 meatballs, Calories 429 calories, Sugar 4 g, Sodium 630 mg, Fat 19 g, SaturatedFat 3 g, Carbohydrate 38 g, Fiber 3 g, Protein 28 g, Cholesterol 91 mg
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.
GREEK TURKEY MEATBALLS WITH ORZO AND TZATZIKI
Fresh and flavorful, Greek Turkey Meatballs with Orzo and Tzatziki has layers of flavors with warm meatballs, crisp fresh cucumber and creamy Tzatziki sauce.
Provided by Jess Smith via Inquiring Chef
Categories Main
Time 50m
Number Of Ingredients 21
Steps:
- Make meatballs: Combine bread crumbs and milk in a large mixing bowl. Let sit for 5 minutes to allow bread crumbs to soak up the liquid. Add turkey, onion, dried oregano, salt, pinch of cinnamon, and egg. Use your hands to gently combine all of the ingredients. (Note: If the mixture sticks to your hands, try wetting your hands with some water or a bit of oil which should make them easier to shape.) Form into meatballs that are about 1.5 inches in diameter. Line the formed meatballs up on a sheet pan or plate. Refrigerate for 10 to 15 minutes while preparing other ingredients (this will help them to hold their shape).
- Make Tzatziki: Place grated cucumber on a clean dish towel or paper towel and squeeze gently to remove excess moisture. Combine cucumber, garlic, yogurt, 1 Tbsp lemon juice, dill, mint, and 1/2 tsp salt. Set aside.
- Cook orzo: Bring a large pot of salted water to a boil. Add orzo and cook according to package directions. Drain and toss with 2 tsp lemon juice.
- Cook meatballs: Heat a skillet or Dutch Oven (use any pan that has a lid) over medium-high heat. Add olive oil and when it begins to shimmer, carefully add meatballs. Let meatballs cook on one side until golden brown, then gently turn meatballs until evenly golden brown on all sides, 6 to 8 minutes. Pour stock down the side of the pan and cover with a lid. Steam meatballs until cooked through, 5 to 6 minutes more.
- Serve meatballs over orzo with Tzatziki, cucumbers, and dill.
Nutrition Facts : Calories 627 kcal, Carbohydrate 67 g, Protein 52 g, Fat 16 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 122 mg, Sodium 1044 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
GREEK TURKEY MEATBALLS
The meatballs are simple to make and packed with flavor but, even better, they are full of little pockets of Président® Feta cheese!
Provided by Rachel
Categories Entrees
Time 20m
Yield 5
Number Of Ingredients 13
Steps:
- Instructions Preheat oven to 450F. Spray a baking sheet with cooking spray. Add all ingredients to a large bowl. Mix well. Roll mixture into 20 meatballs. Bake meatballs for 18-20 minutes, until the center reaches 165F. Serve as desired.
GREEK MEATBALLS AND TZATZIKI
Use the dip and meatballs when you have holiday parties as easy snacks. The meatballs freeze well.
Provided by Rachael Ray : Food Network
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 18
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.
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- Squeeze excess moisture from spinach. Combine the spinach with turkey, feta, garlic powder, oregano, 1/8 teaspoon salt and 1/8 teaspoon pepper in a medium bowl; mix well. Form the mixture into 12 meatballs. Heat a large nonstick skillet over medium heat. Coat with cooking spray. Working in batches if necessary, add the meatballs to the pan and cook until browned on all sides and no longer pink in the center, about 10 to 12 minutes. (An instant-read thermometer inserted in the center should register 165 degrees F.) Set the meatballs aside to cool.
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5/5 (1)Total Time 30 minsCategory Main CourseCalories 47 per serving
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- Preheat oven to 350 Degrees. Line a baking sheet with aluminum foil and spray with non-stick spray.
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Cuisine GreekCategory DinnerServings 6Total Time 50 mins
- 2 To prepare meatballs, stir together turkey, 1/2 cup onion, the bread crumbs, egg, pecorino Romano, half of garlic, 3 tablespoons parsley, 1 tablespoon mint, 1 teaspoon oregano, 1/2 teaspoon salt, the pepper, and 1/4 teaspoon cinnamon in large bowl just until mixed. With damp hands, form into 18 (1-inch) meatballs. Place meatballs on prepared baking sheet and bake, turning once, 20 minutes.
- 3 Meanwhile, heat oil in Dutch oven over medium-high heat. Add remaining onion, remaining garlic, and remaining 1 teaspoon oregano. Cook, stirring often, until onion is softened, about 3 minutes. Stir in tomatoes with their juice, tomato paste, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon cinnamon; bring to boil. Reduce heat to low and cook, stirring occasionally, until sauce is slightly thickened, about 15 minutes. Add meatballs and simmer about 15 minutes longer. Remove from heat and sprinkle with additional parsley and mint.
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