Margarets Keftedes Greek Meatballs Food

MARGARET'S KEFTEDES (GREEK MEATBALLS)

Margaret's Keftedes (Greek Meatballs) image

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

Ingredients

4 slices white bread, torn into pieces
2 tablespoons milk
1 clove garlic
1 onion, quartered
4 teaspoons dried mint
1 teaspoon salt
ground black pepper to taste
½ pound ground beef
½ pound ground lamb
4 eggs
½ cup all-purpose flour for dredging
vegetable oil for frying

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

KEFTEDES: GREEK MEATBALLS

Keftedes: Greek Meatballs image

Provided by Cat Cora

Categories main-dish

Time 1h

Yield 12 servings

Number Of Ingredients 19

Ingredients

3 slices white bread with crust
1 cup milk
2 pounds ground beef
1 yellow onion, minced
4 cloves garlic, minced
1/3 cup finely chopped oregano
2 finely chopped tablespoons mint
2 teaspoon white wine vinegar
2 eggs beaten
1/4 teaspoon grated nutmeg
1/2 cup olive oil
Flour, for dusting
Salt and freshly ground black pepper
Pita Bread
Cucumber Yogurt Sauce, recipe follows
2 cups plain yogurt
1 cup seeded and small-diced cucumber
3 cloves minced garlic
Salt

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.

GREEK MEATBALLS

Greek Meatballs image

Provided by Michael Symon : Food Network

Categories main-dish

Time 50m

Yield 20 meatballs

Number Of Ingredients 16

Ingredients

1 cup grated onion
1 garlic clove, minced
1 cup olive oil
1 cup day old bread, small diced and soaked in milk
1 pound ground beef or lamb
1 egg
1 tablespoon chopped fresh oregano leaves
1 tablespoon ground coriander
1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
Pinch nutmeg
1 lemon, zested
Salt and freshly ground black pepper
Flour, for dredging
12 lemon wedges, for garnish
Mint leaves, for garnish

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.

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