Meatballs And Potatoes A Traditional And Delicious Greek Dish Food

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!

MEATBALLS AND POTATOES: A TRADITIONAL AND DELICIOUS GREEK DISH

Steps:

• Cut the potatoes into chunky wedges.
• Put the potatoes in a deep baking pan and add the olive oil and the turmeric, coriander, cumin, pepper, and salt.
• Mix well with your hands to coat the potatoes with the oil and spice mixture.
• Remove the crust from the bread slices and cut into chunks (stale bread is better than fresh for these meatballs). Add the bread chunks into a food processor and pulse to create breadcrumbs.
• Next, preheat the oven to 400F/180C fan/gas mark 6.
• Put the breadcrumbs, ground beef, egg, olive oil, mustard, and the fenugreek in a large bowl.
• Season with salt and pepper, then knead, using your hands for 2-3 minutes so everything is combined.
• Shape large meatballs with your palms. It doesn't matter if they're perfect balls - they will still taste great!
• Arrange the meatballs on top of the coated potatoes and cover the pan with foil - make sure the pan is completely covered in foil.
• Bake in the middle of the oven for 1 hour. Remove the foil and bake for another 30 minutes or so, depending on how golden you like your potatoes.
• Serve with a Greek salad and tzatziki

GREEK MEATBALLS WITH GRATED POTATO

Steps:

• To make the meatballs: Take one large potato and wash it.
• Do not yet peel it.
• Put the potato into a saucepan of water, bring to a boil, reduce heat and simmer 20 minutes.
• Remove the potato from the hot water and let cool.
• In a large mixing bowl put the meat.
• Add the onion, salt, garlic, oregano, mint, black pepper and cinnamon.
• Next, peel the potato and grate it.
• Add the grated potato to the meat and spices and mix everything together.
• Chill in the fridge for about one hour until the meat has gotten cold.
• Make small meatballs and fry in a nonstick frying pan, on medium heat, in a little olive oil, until well browned.
• Cook in batches, remove the meatballs and drain on paper towels. Note: I have also used frozen (and thawed) shredded hash browns in here rather than cooking a whole potato. This will speed up the recipe a little bit.
• Greek Yogurt Salad: Mix together the yogurt and water and stir until blended.
• If you want the yogurt thick, add less water, if you want it more thin, add more water. I often like to add several Tablespoons of olive oil here, but that is optional.
• Add the remaining ingredients and mix well.
• Chill in the fridge until serving time.

CREAMY MEATBALLS AND POTATOES

Steps:

• In 12-inch nonstick skillet, combine potatoes, soup and water; stir gently to mix. Bring to a boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.
• Stir in broccoli and meatballs; simmer 10 to 15 minutes or until broccoli and potatoes are tender, stirring occasionally.
• Stir in sour cream; cook just until thoroughly heated, stirring occasionally.

MEATBALL POTATO SUPPER

Steps:

• In a large bowl, combine the eggs, bread crumbs and soup mix. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in small batches over medium heat; drain. Sprinkle with flour; gently roll to coat. , Place half of the potatoes in a greased 2-1/2-qt. baking dish. Top with meatballs and remaining potatoes. In a small bowl, combine soup and milk until blended; pour over potatoes. Sprinkle with paprika if desired. , Cover and bake at 350° for 60-65 minutes or until the potatoes are tender.

GREEK POTATOES (OVEN-ROASTED AND DELICIOUS!)

Steps:

• Preheat oven to 420°F A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea!
• Put all the ingredients into a baking pan large enough to hold them.
• Season generously with sea salt and black pepper.
• Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
• The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.
• Bake for 40 minutes.
• When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
• Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
• This will take about another 40 minutes.
• Do not be afraid of overcooking the potatoes- they will be delicious.
• Note: I often melt a bouillon cube in the water; if you do, make sure to cut back some on the salt.