Koftedes Greek Meatballs 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.

GREEK MEATBALLS RECIPE (KEFTEDES/ KEFTETHES)

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!

MARGARET'S KEFTEDES (GREEK MEATBALLS)

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.

GREEK PORK MEATBALLS: PORK KEFTEDES

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

Steps:

• Break the baguettes into pieces, then grind the baguettes into crumbs in a food processor. Add the onions and parsley and mix again.
• Whisk all the eggs in a bowl. Add the pomace oil, salt, pepper and 1/8 cup water to the eggs. Add to the food processor, then turn on to low speed for 3 minutes. Mix this mixture and the garlic into the beef by hand in a bowl. Form into 2-ounce meatballs.
• Bring oil to 375 degrees F in a deep-fryer.
• Dredge the meatballs in flour and deep-fry for 5 1/2 minutes.

KEFTEDES (MEATBALLS)

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

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

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.