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
KOFTEDES GREEK MEATBALLS
All-star keftedes Greek meatballs recipe. Tender on the inside, crispy on the outside. Flavor-packed with fresh mint, spices and a lemony Greek sauce!
Provided by The Mediterranean Dish
Categories Entree
Time 35m
Number Of Ingredients 20
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.
Nutrition Facts : ServingSize 4 meatballs, Calories 134 calories, Sugar 5.8 g, Sodium 188.9 mg, Fat 6.2 g, SaturatedFat 2.4 g, TransFat 0.1 g, Carbohydrate 8.9 g, Fiber 0.7 g, Protein 11.5 g, Cholesterol 49.7 mg
KEFTEDES - GREEK MEATBALLS
Here is a fried Greek meatball - Cyprian style. These are made with grated potatoes; a little different than the islands of Greece. Squeeze some lemon on them and have a taste of Cyprus.
Provided by Constantina
Categories World Cuisine Recipes European Greek
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C).
- Place the lemon juice in a large bowl. Coarsely grate the potatoes into the lemon juice, stirring well to prevent browning. Stir in the ground beef, onion, bread crumbs, parsley, mint, cinnamon, lemon zest, eggs, and salt and pepper. Mix well, and shape into oblong balls about 1 inch thick and 2 inches wide.
- Place meatballs in hot oil in batches; do not crowd. Fry until golden brown, and cooked through, about 6 to 7 minutes per batch. Serve with lemon wedges.
Nutrition Facts : Calories 626.7 calories, Carbohydrate 46.9 g, Cholesterol 153.8 mg, Fat 35.3 g, Fiber 8.1 g, Protein 33.6 g, SaturatedFat 9.6 g, Sodium 1977 mg, Sugar 4.4 g
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 (MEATBALLS)
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 2 to 3 servings
Number Of Ingredients 11
Steps:
- Put the ground beef in a large bowl and add the grated onion and bread. Mix thoroughly, being careful not to overmix. Add the eggs, mint, oregano, salt and pepper and mix thoroughly. Be careful not to overmix.
- Refrigerate the meatball mixture for 30 minutes. Form into golf ball-size meatballs, flatten and coat both sides lightly with flour. In batches, fry the meatballs over medium to medium-high heat in a large pan with the oil until golden brown and cooked through, 2-5 minutes per side.
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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CYPRUS KEFTEDES (MEATBALLS) - INTERNATIONAL CUISINE
From internationalcuisine.com
3.4/5 (5)Category Side DishCuisine CyprusTotal Time 45 mins
- Grate onion and garlic into a large bowl and then add meat, parsley, mint, oregano, cinnamon, egg, olive oil, salt and pepper and mix well.
- Wet hands and take walnut size portions of the mixture and form into oval shapes (for large meatballs) and flatten slightly. For the small meatballs shape them into small balls.
- Heat oil in large frying pan, add meatballs and cook for approximately 6 – 8 minutes turning once (cook in small batches).
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5/5 (55)Total Time 32 minsCategory MainCalories 513 per serving
- Grate the onion straight into a large bowl, then add remaining Meatball ingredients. Use your hands to mix well for a few minutes until the mixture is quite smooth and very well combined.
- Optional: Refrigerate for 1 hour - makes them easier to roll + retains round shape when cooking.
- Measure out heaped tablespoons and dollop onto a work surface - should make around 32 - 35. Then roll into balls.
- Heat most of the oil in a large skillet over medium high heat (medium if you have a strong gas stove). Use enough oil to cover the surface of the skillet.
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- Cut the onion into quarters and add it to the food processor. Pulse until finely chopped, not ground.
- Cut the bottom stems off of the parsley and add the parsley to the food processor. Save the stems for stock. Pulse until finely chopped and add the parsley to the mixing bowl.
KEFTEDES - GREEK MEATBALLS - SOUVLAKI FOR THE SOUL
From souvlakiforthesoul.com
Ratings 2Calories 105 per servingCategory Appetizer
- 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.
KEFTEDES (GREEK MEATBALLS) WITH HERB BUTTER - BOWL OF ...
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5/5 (18)Total Time 45 minsCategory Appetizer, Beef, DinnerCalories 465 per serving
- Mix together the breadcrumbs (3/4 cup), milk (1/2 cup), and grated onion (along with its juices) in a large bowl.
- Add the egg, minced garlic, dried oregano (2 teaspoons), kosher salt (1 1/2 teaspoons), and black pepper (1/4 teaspoon) to the bowl and stir together.
- Add the ground beef to the bowl and mix everything together, preferably using your hands (but if you're squeamish about touching raw meat, a spoon will work too).
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From dimitrasdishes.com
4.6/5 (9)Estimated Reading Time 2 minsServings 25
- Keftedes are a classic Greek appetizer. They are surprisingly light and super delicious. Serve them with tzatziki sauce, which is a Greek yogurt and cucumber dip, or with ketchup. My kids love them with ketchup. Wait a minute! They love everything with ketchup....
- Chop the garlic in the food processor until minced. Add the onion and pulse until very finely chopped.
- Put the garlic and onion in a bowl lined with paper towel to catch the juices and to dry the onion before adding to the meat.
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- Grate the onion either on a box grated or in a food processor. Add the tomato or the vinegar if it needs some help to purée.
- Use your hands to mix well for a few minutes until the mixture is quite smooth and very well combined.
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- Add parsley, mint, garlic, and roughly chopped scallions to a food processor. Mix until all pieces are very small and looks almost like a pesto.
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- Add the ground beef, bread, onion, eggs, lemon juice, herbs and spices to a bowl, and combine together thoroughly.
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4.5/5 (13)Total Time 35 minsCategory Appetizer, Main CourseCalories 103 per serving
- Soak the bread in the milk. Carefully squish the bread so all the milk is out. I usually press it on a strainer to get as much milk out as possible.
- In a large bowl, add the bread and all the other ingredients—season with salt and freshly ground pepper. Add the ouzo shot or 1-2 tsp ground aniseed—season with salt and pepper. Mix everything and knead very well until the mixture is moist and fluffy.
- 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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- To prepare the meatballs (keftedes), finely chop the onion and garlic. Into a hot pan, add 3 tbsps of olive oil and sauté the onion and garlic, until tender.
- In the meantime, add in a large bowl the minced pork along with the egg, the breadcrumbs and chopped parsley. Season well with salt and pepper. Add the onions and garlic and mix well, squeezing the ingredients with your hands, until combined.
- Roll the mixture for the keftedakia into balls the size of a walnut (or bigger if you prefer). On the bottom of a tray, add some flour and dredge the rolled meatballs lightly in flour, making sure to shake off any excess.
- Pour some oil into a hot pan oil and fry the keftedakia, until nicely coloured on all sides. Place the meatballs on some kitchen paper to dry.
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- Combine all the ingredients together except flour and oil. Mix well and refrigerate the ground meat for 1 hour.
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