Keftedes Greek Meatballs Food
MARGARET'S KEFTEDES (GREEK MEATBALLS)
This is my yia yia's recipe--a family favorite straight from the village of Kyparissia. Serve as an appetizer or with tzatziki, Greek salata, and pita or pasta for a full meal. They taste best served at room temp and make for wonderful leftovers. If you don't care for lamb, try using all beef instead.
Provided by Shandeen Gemanis
Categories World Cuisine Recipes European Greek
Time 55m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 521.6 calories, Carbohydrate 28.6 g, Cholesterol 259.1 mg, Fat 31.5 g, Fiber 1.7 g, Protein 29.7 g, SaturatedFat 9.1 g, Sodium 892.6 mg, Sugar 3 g
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 PORK MEATBALLS: PORK KEFTEDES
The secret to great, juicy keftedes is to make the mixture as loose as possible, but still dense enough that the little meatballs will hold their shape when fried. It is common practice in various parts of Greece to add grated tomato or milk, or both, to the mixture. The liquid adds the requisite moisture to the meat and changes its color so that the finished keftedes have a light, pinkish tint when broken apart. Frying the meatballs has its tricks, too. You actually don't need that much oil for this recipe, as the keftedes are pan-fried, not deep-fried. What you will need is to pay attention to the oil. It should not be so hot that the keftedes burn on the outside but remain undercooked within.
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 30 to 35 keftedes
Number Of Ingredients 9
Steps:
- Combine the ground pork and onion in a mixing bowl. Add the tomato, mint, salt, and pepper, and knead well for 3 minutes to combine. Pour in the milk and continue kneading until the liquid is completely absorbed. If the mixture is so loose that the keftedes do not retain their shape, add a few tablespoonfuls of plain fine bread crumb. Cover the mixing bowl and refrigerate the mixture for at least 1 hour or up to 6 hours, so that the flavors meld.
- To form, season the flour with salt and pepper, and spread out on a large plate. Have a second, clean plate ready. Take a tablespoonful at a time of the meat mixture and form into a small ball, about 1 1/2 inches in diameter. Roll in the flour and shake in the palm of your hand to remove the excess flour. Place the dredged meatball on the clean plate. Continue with the remaining mixture until all the meatballs are shaped.
- To fry, heat about 1-inch of olive oil or other oil in a large, heavy skillet over medium heat. Using a tablespoon or small spatula, gently place as many meatballs as will fit in the pan without crowding. Fry them, turning once or twice so that all sides are browned. Remove, drain slightly on paper towels, and serve, either hot or at room temperature. The meatballs may be made several hours ahead and stored, covered, at room temperature.
KEFTEDES: GREEK MEATBALLS
Steps:
- Dunk bread quickly in milk and press the liquid out to dampen the bread.
- Combine the beef, bread, onion, garlic, oregano, mint, vinegar, eggs, nutmeg, salt, and pepper in a bowl and mix well. Take a large spoon of the mixture and roll into a ball until all the mixture has been rolled.
- In a saute pan, add the olive oil and bring it to 360-degrees F for frying. Dust the balls in flour and add to the oil. Brown on all sides, leaving room in the pan to roll them around. Pull from the pan and drain on paper towels.
- Serve with pita and cucumber yogurt sauce.
- Combine all ingredients in a bowl and mix well.
KEFTEDES - GREEK MEATBALLS
From the Oct. 3, 2008 Athens' Plus Newspaper in the Gastronomy section. "Serve with ouzo or retsina." MMM! Serving size & Cook Time is a guess
Provided by ThatSouthernBelle
Categories Lamb/Sheep
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak the bread well in water.
- Quarter the onion and chop finely by hand or in the blender.
- Add the parsley, mint, tomato and vinegar.
- Blend slowly, taking care not to puree the mixture. Set aside.
- Squeeze the water out of the bread and put the latter in a bowl.
- Add the minced meat, egg, onion, garlic, tomato, herbs and vinegar and knead well. For a fluffier, mix, spray lightly with water as you knead.
- Cover with a towel and leave for at least one hour in the refrigerator to set.
- Then form into balls a bit larger than a walnut, slightly flattened so they fry faster.
- Toss them in flour.
- Heat the olive oil in a frying pan until hot.
- Add the keftedes, lower the heat to medium and fry.
- Remove with a slotted spoon and lay on kitchen paper to drain off excess oil.
Nutrition Facts : Calories 1758.2, Fat 179, SaturatedFat 74.1, Cholesterol 294, Sodium 155.9, Carbohydrate 11.2, Fiber 1.4, Sugar 2.3, Protein 24
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- Cover with a towel and leave in the refrigerator for at least 30 minutes to allow all the flavors to incorporate together well.
- Spread some flour on a plate. Use a small ice-cream scooper or a spoon or your hand and take about 2 tbsp of the mixture and shape it into a ball. Run ball in the flour, shake off the excess, and place on a clean surface until all your meatballs are ready for frying.
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- Put your mince into a large bowl and add the breadcrumbs, onion, egg, crumbled feta cheese, herbs, garlic powder and salt.
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- Cut the onion into quarters and add it to the food processor. Pulse until finely chopped, not ground.
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- Place the bread in a bowl of water and allow it to soak for a few seconds (make sure it’s fully submerged). Using your hands, squeeze the excess water out of the bread. Place in the food processor.
- In a separate bowl combine the ground meat, the bread paste, egg, garlic, olive oil and ouzo (if using). Using your hands, mix all the ingredients together until well combined.
- Place the flour on a large plate. Take one tablespoon of the mix, roll into a ball and place on the floured plate. Roll the keftedes in the flour, shake off any excess flour and place on a baking tray. Repeat for the remainder of the mixture and place in the refrigerator for 15 mins.
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Keftedes are crispy on the outside and tender on the inside Greek meatballs are very popular with people of all ages, and especially kids! Traditional Keftedes You can serve them as a mezze, or you can make it as a main dish, served with some rice, vegetables, salad, or tiganites patates (fried potatoes)!
From greekcitytimes.com
From greekcitytimes.com
GREEK MEATBALLS (KEFTEDES) - FOODEEEZE.COM
Greek Meatballs also known as Keftedes, are full of flavor and super delicious. These have all the greek flavor and super easy to make! Greek food is so good, make this a full greek meal and serve this dish with some Greek sides. Try my tried and true Pasta Salad or Green Salad and then top it off with some sweet Baklava. Greek Meatballs. Greek meatballs …
From foodeeeze.com
From foodeeeze.com
GREEK MEATBALLS (KEFTEDES) - FOOD NEWS
Greek food is so good, make this a full greek meal and serve this dish with some Greek sides. Greek Meatballs (Keftedes) Many cuisines around the world have some sort of meatballs. There are Swedish meatballs, Polish meatballs, Vietnamese meatballs, South African meatballs, Japanese meatballs and more. Not to be left out, Greece also boasts some really …
From foodnewsnews.com
From foodnewsnews.com
RECIPE FOR GREEK MEATBALL GYROS - GREEK BOSTON
Written by GreekBoston.com in Authentic Greek Food Recipes, Greek Style Gyro Recipes Comments Off on Recipe for Greek Meatball Gyros. Meatballs, known as keftedes in Greek, aren’t a traditional ingredient in gyros. However, it does make for a nice variation to try at home. If making the meatballs from scratch, you might want to make them smaller than normal so they …
From greekboston.com
From greekboston.com
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