MEATBALLS WITH OUZO AND MINT
Plump meatballs, called keftedes in Greek, are flavored with mint and garnished with a shower of fresh lemon zest.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Yield Makes about 50
Number Of Ingredients 13
Steps:
- Tear bread into bite-size pieces, and place in a small bowl. Add ouzo. Let stand for 10 minutes to soak. Squeeze excess liquid from bread. Transfer bread to a medium bowl. Cook onion in 2 tablespoons oil over medium heat, stirring frequently, until soft, about 6 minutes. Add onion to bowl with bread.
- Add ground beef to bowl, and break up with your hands. Stir in egg and yolks, capers, garlic, mint, oregano, and salt. Season with pepper. Knead mixture until well combined, then use a spoon to stir until smooth. With moistened hands, shape mixture into 1-inch meatballs, and place on a tray. Cover, and refrigerate for 1 hour.
- Heat remaining 2 tablespoons oil in a heavy skillet over medium-high heat, and cook meatballs in batches, about 12 at a time, turning until evenly browned, about 5 minutes. Add fresh oil as needed for each batch. (While you work, keep cooked meatballs warm on a rimmed baking sheet in a 200-degree oven.) Finely grate lemon over meatballs, and serve warm.
MINT AND OUZO FLAVORED MEATBALLS: KEFTEDAKIA
Provided by Food Network
Categories main-dish
Time 1h45m
Yield about 3 dozen
Number Of Ingredients 35
Steps:
- In a bowl, soak the bread pieces in the ouzo until the ouzo is absorbed, about 5 minutes.
- In a skillet, heat 2 tablespoons of the oil over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Remove from the heat and let cool.
- In a large bowl, combine the meat and onions. Squeeze the bread dry and add to the mixture. Add the remaining ingredients except the flour and Essence, and mix well with your hands. With wet hands, shape the mixture into small balls about the size of a walnut.
- In a shallow dish, combine the flour and Essence. Roll the meatballs in the flour to lightly coat on all sides. Place on a baking sheet and refrigerate until firm, about 1 hour.
- Preheat the oven to 200 degrees F.
- In a large skillet, heat the remaining 1/4 cup of oil over high heat. Add the meatballs in batches, being careful not to overcrowd and cook until evenly browned and cooked through, shaking the pan from time to time, 8 to 10 minutes. Remove with a slotted spoon, drain on paper towels, and place in a baking dish in the oven to keep warm. Cook the remaining meatballs, adding more oil as needed to the pan.
- Make the sauce in a separate pan.
- In a separate pan, add the olive oil and heat. When the oil is hot, add the onion and saute for 2 minutes. Season with salt and pepper. Add the garlic and cook for 30 seconds. Remove from the heat and carefully add the ouzo. Return the mixture to the heat and flambe. Cook until the flames die down. When the flames go out, add the herbs and cook for 1 minute. Add the lemon juice and pour over the meatballs.
- Arrange on a platter, sprinkle with the chopped herbs and grated Kefalotyri, and serve hot with glasses of ouzo.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
OUZO MEATBALLS
I love meatballs and I love all kinds of them. This version with Greek spices can be used as appetizer, as "Hamburger" or cooked again in tomato sauce. Mint, Dill and Ouzo give them the special touch! If you dont' have ouzo feel free to usa any anised spirits (for example the french "pastis").
Provided by Artandkitchen
Categories Meat
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Fry onions in olive oil until golden.
- Mix fried onion and all other ingredients together. For this step I use a food processor provided of a spiral dough hook.
- Grease a baking mold with olive oil.
- Grease your hands and shape small balls of about 2''.
- Bake under the grill for about 15 Minutes or until lightly browned und through.
- Serve warm or cold.
- Note: After cooking or just before finishing you can add to the mold the content of 1 tin canned tomatoes, fried onion, parsley, salt and pepper. Bake until boiling and serve.
Nutrition Facts : Calories 119.9, Fat 8.1, SaturatedFat 1.4, Cholesterol 46.5, Sodium 613.1, Carbohydrate 6.3, Fiber 0.8, Sugar 1.5, Protein 2.4
ORZO WITH MINI SAUSAGE MEATBALLS AND KALE
Steps:
- Remove the casings from each sausage link, then pinch about 1 teaspoon sausage with your fingers and roll it into a mini meatball. Repeat with remaining sausage. (Each link should yield 10 to 13 meatballs.) Brown the meatballs in a large cast-iron, enameled cast-iron or nonstick skillet over medium heat, until nicely browned all over, about 6 minutes total.
- Add the chicken stock to the pan along with the orzo. Cover and simmer on medium heat for 5 minutes. Lift the lid and give it a stir, making sure no pasta is sticking to the pan. Add the kale, nestle it in, then cover and simmer another 2 minutes. Lift the lid and add the juice from half the lemon (cut the remaining half into wedges). Stir and simmer until the orzo is just al dente, an additional minute or so. Season to taste with a pinch of salt if needed.
- Divide among shallow bowls and garnish with plenty of grated Parmesan, along with extra lemon wedges and parsley. And crusty bread. Always.
KEFTEDAKIA (GREEK MEATBALLS)
These are so tasty! The raw meatball mixture is quite 'loose' and needs a gentle touch, but it will hold together (trust me). In Greece, these are considered top-notch picnic fare. Leftovers make a good second meal (so make more meatballs!) the next day added to a tomato sauce and used to top rice, or mashed potatoes, or pasta, or............Please note there's a minimum of 1 hour refrigeration of the meat mixture prior to frying.
Provided by evelynathens
Categories Meat
Time 40m
Yield 24-30 meatballs
Number Of Ingredients 14
Steps:
- Mix meats, onion, garlic, salt, pepper, oregano and mint.
- Remove crusts from bread slices, process into crumbs (I use my mini food processor) and moisten in milk.
- Add bread and egg to meat (you can add a shot glass full of ouzo for flavouring at this point, if you like).
- Knead mixture so that everything is incorporated evenly. This probably means more handling of the meat than you're usually used to, but it's ok in this particular recipe. The milk does not need to be squeezed out of the bread. It will all come together after kneading into a kind of meat paste.
- Refrigerate for at least 1 hour before using (I often make this an evening earlier to use the next day).
- Shape into walnut-sized balls, dredge in flour, and saute in hot oil until meatballs are cooked and browned on all sides. (I use olive oil because I have an endless source, but a good vegetable oil, or a combination of vegetable and olive oil would be fine).
- Good hot or at room temperature.
- Note: To freeze (after cooking) Flash freeze separately. When frozen you can pop them into freezer bag.
- Note2: You can also bake these in the oven (you do not need to dredge in flour if you do). They are very good this way, too. Obviously, frying provides a lot of flavour, but sometimes, cutting some calories is also a good thing. ;-).
- To heat: Thaw and use as per directions above.
MEATBALLS & ORZO
This is one of the very first dishes I made when I first got married and it is one of our top favorite dishes. It is a comfort food for me. It's not a soup dish, it's thicker than soup.
Provided by Eyemadreamer
Categories One Dish Meal
Time 23m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet, saute onions in olive oil until tender.
- Add beef broth, bring to a boil.
- Stir in orzo, meatballs and tomatoes, return to a boil.
- Cover & reduce to medium heat. Simmer for about 8 minutes.
- Serve in bowls, sprinkle grated parmesan cheese ontop if desired.
PHEASANT MEATBALLS WITH ORZO
If you've got leftover pheasant to use, this dish makes the most of a modest amount and is a great weeknight supper
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 16
Steps:
- To make the meatballs, put the shallot, garlic and pheasant into a blender and process until finely chopped. Add the breadcrumbs, lemon zest and juice, yogurt and egg and blitz once more, until the mixture is clumping together, then tip into a bowl. Add the pistachios and parsley, stir well and season with salt, pepper and nutmeg. Oil your hands and roll the mixture into golf ball-sized meatballs. Put in the fridge to chill.
- Heat oven to 180C/160C fan/gas 4. In a heavy-bottomed, non-stick frying pan or skillet, heat the olive oil and rosemary, and stir to infuse the oil, then add the meatballs and fry for 4-5 mins, turning them carefully to brown all over. Remove from the pan with a slotted spoon, retaining the rosemary oil, and transfer the meatballs to a roasting tin. Put them in the oven for 10 mins to heat through while you cook the pasta.
- Cook the orzo following pack instructions, and drain when al dente, reserving some of the water. Remove the sprigs of rosemary from the olive oil in the frying pan and tip in the pasta along with the spinach, stirring to coat in the infused oil. Warm gently over a low heat then stir in the crème fraîche and Parmesan, plus a little pasta water (or stock, if you have it). Season and divide between plates, topping with the meatballs. Serve with extra Parmesan, if you like.
Nutrition Facts : Calories 980 calories, Fat 68 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 31 grams protein, Sodium 0.9 milligram of sodium
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
ASPARAGUS & MEATBALL ORZO
This springtime pasta dish requires just four ingredients. The perfect, fuss-free feast with a creamy sauce and pork meatballs that's bound to be a hit
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 28m
Number Of Ingredients 4
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the meatballs on a tray lined with foil, season and cook for 20 mins until cooked through. Meanwhile, bring a pan of salted water to the boil, add the orzo and cook for 4 mins, then add the asparagus and simmer for 4 mins more. Drain, then tip back into the pan along with the meatballs and crème fraîche, mix and season well.
Nutrition Facts : Calories 634 calories, Fat 35 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 40 grams protein, Sodium 1.1 milligram of sodium
ITALIAN MEATBALLS WITH ORZO
Add a twist to classic spaghetti and meatballs with garlicky tomato sauce by using orzo pasta - ready in 30 minutes
Provided by Katy Greenwood
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Chop half the basil leaves and reserve the rest for serving. Mix the chopped basil with the mince, garlic and oregano. Season and roll into 20-24 meatballs.
- Heat the oil in a frying pan over a fairly high heat and brown the meatballs all over for 5-6 mins. Stir in the passata and bring to the boil. Turn down to a simmer and cook for another 10 mins.
- Bring a large pan of water to the boil and cook the orzo following pack instructions. Once cooked, drain and spoon onto a serving platter or individual plates. Top with the meatballs, then shave over the Parmesan and scatter with the reserved basil leaves.
Nutrition Facts : Calories 632 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 0.3 milligram of sodium
KEFTEDAKIA (GREEK MINT AND OUZO FLAVORED MEATBALLS)
Make and share this Keftedakia (Greek Mint and Ouzo Flavored Meatballs) recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time 30m
Yield 30 Meatballs, 6 serving(s)
Number Of Ingredients 11
Steps:
- Soak the bread in the ouzo for at least 5 minutes.
- Heat half the olive oil in a skillet over moderate heat, add the onions, and cook for 5 minutes, stirring frequently, until they are soft but not brown.
- Remove the onions with a slotted spoon, placing them in a large mixing bowl.
- Squeeze the bread dry (discard the ouzo) and add the bread to the onions.
- Add the ground beef, egg, mint, garlic, oregano, salt, pepper, and knead vigorously with your hands, then beat with a wooden spoon until the mixture is smooth and fluffy.
- Shape the beef mixture into balls about the size of walnuts (you may find that wetting your hands with water helps prevent sticking) and then roll the meatballs in the flour to coat evenly.
- Place the meatballs on a cookie sheet and refrigerate for at least one hour.
- Add the remaining olive oil to a large skillet and brown the meatballs, 7 or 8 at a time, over high heat, cooking 8 to 10 minutes and shaking the pan from time to time.
- As each batch is done, remove them with a slotted spoon and place on an ovenproof serving platter.
- Keep them warm in a 200°F (100°C) oven while you finish cooking the rest.
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