GREEK MEATBALLS IN WINE SAUCE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 17m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a medium skillet over medium high heat.
- Combine meats, onion, parsley, salt, and pepper. Add butter and oil to pan and begin rolling small, bite-size balls, adding balls to pan as you roll them. Cook balls 10 to 12 minutes, shaking pan occasionally to brown equally on all sides. Deglaze pan with wine and allow wine to reduce by half, 1 or 2 minutes. Remove pan from heat and squeeze the juice of 1/2 lemon over the meatballs.
- Serve in a bowl.
GREEK MEAT ROLLS IN TOMATO-WINE SAUCE
Make and share this Greek Meat Rolls in Tomato-wine Sauce recipe from Food.com.
Provided by KelBel
Categories Lamb/Sheep
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Mix all meat roll ingredients, except flour, together until blended.
- Shape into finger-like rolls.
- Coat lightly with flour and brown in large frying pan with oil.
- Remove and drain on paper towls.
- In pan used to brown meat, make sauce by wisking all ingredients until smooth.
- Add meat rolls and simmer one hour on top of stove.
- Serve over cooked orzo or rice.
- Can bake in oven for 1 hour at 400 or in crockpot on low for 4-6 hours.
Nutrition Facts : Calories 420.6, Fat 23.6, SaturatedFat 9.5, Cholesterol 106.4, Sodium 644.2, Carbohydrate 21.6, Fiber 2.2, Sugar 5.9, Protein 24.3
GREEK GROUND BEEF ROLL
Make and share this Greek Ground Beef Roll recipe from Food.com.
Provided by evelynathens
Categories Savory Pies
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil over medium-low heat. Add onion and cook about 10 minutes. Add meat and cook, breaking up meat, until all liquid evaporates and meat is browned. Add tomato, thyme and cinnamon. Season to taste with salt and pepper. Cover and simmer 20 minutes, stirring occasionally.
- Meanwhile, melt 3 tblsps butter in small saucepan over low heat. Add flour and stir 3 minutes. Pour in milk, increase heat to medium-high and stir until sauce boils and thickens. Remove from heat and whisk in egg. Place over medium heat and continue stirring 2 minutes. Season to taste with salt and pepper. Set aside.
- Melt remaining 1 tblsp butter in small skillet over medium heat. Add pine nuts and stir until golden-brown.
- Heat 2 tblsps olive oil in large skillet over medium-high heat.
- Add garlic and sauté just until it begins to release its fragrance. Blend in spinach, cover and cook just until spinach is wilted, about 2 minutes. Season with nutmeg, salt and pepper.
- Stir sauce, pine nuts and cheese into meat. Taste and adjust seasoning.
- Let cool. (this can be prepared up to 1 day ahead and refrigerated until ready to use).
- Preheat oven to 350F (175C). Lightly grease rimmed baking sheet.
- Cover work surface with towel. Place 2 filo sheets on towel with long edge nearest you. Brush with melted butter. Repeat 4 more times, brushing each double layer with butter. Spread cooled meat mixture on filo, leaving 1 ½ inch border. Arrange spinach in lengthwise strip along center of meat. Using towel as aid, roll filo up lengthwise. Transfer, seam side down, to baking sheet. Brush butter over top.
- Bake until crisp and golden, about 1 hour.
- Let stand 10-15 minutes before slicing. (can be assembled ahead to this point and refrigerated overnight before baking).
Nutrition Facts : Calories 1087.8, Fat 82, SaturatedFat 34, Cholesterol 252.9, Sodium 869.7, Carbohydrate 40.9, Fiber 4.1, Sugar 2.9, Protein 47.9
GREEK GYRO MEAT - ROTISSERIE, GRILL OR OVEN
We love Greek food, but Gyros are a true hit in my house! Most of the Gyros that we buy out are dry and the sauce never really tastes like it should. This is a fabulous recipe for those of us who love a REAL Gyro. It is flavor packed and very versatile. If you do not have lamb, you can substitute with finely ground hamburger. It will not be as authentic as the lamb Gyro, but the spices and seasonings used in this recipe will get you to where you are going! I serve this with recipe #296173. You can also wrap these up in foil and take along to a picnic or outing. UPDATE 07/25/08: I was given this recipe from a neighbor who used to live in our neighborhood and made this meat on his BBQ rotisserie. I had no idea it was an Alton Brown recipe until now. Please know this recipe was not posted in malice.
Provided by Brandess
Categories One Dish Meal
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
- Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
- To cook in the oven as a meatloaf, proceed as follows:.
- Preheat the oven to 325 degrees F.
- Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on warm pita bread with recipe #296173 sauce, chopped onion, tomatoes and shredded lettuce.
- To cook on a Kitchen or BBQ Grill Rotisserie, proceed as follows:.
- Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.
- Preheat the grill to high. (Follow your Kitchen Rotisserie manual for time and temperature.).
- Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees.
- Slice and serve on warm pita bread with recipe #296173 sauce, chopped onion, tomatoes, and shredded lettuce.
Nutrition Facts : Calories 179, Fat 11.3, SaturatedFat 4.7, Cholesterol 60, Sodium 264, Carbohydrate 2.2, Fiber 0.5, Sugar 0.6, Protein 16.2
GREEK TOMATO SAUCE
Make and share this Greek Tomato Sauce recipe from Food.com.
Provided by lazyme
Categories Vegetable
Time 1h
Yield 6 cups
Number Of Ingredients 12
Steps:
- Heat a large non-stick frying pan and add the olive oil.
- Sauté the onion and garlic until clear.
- Add the tomatoes, parsley and oregano.
- Simmer, covered, until the tomatoes are very tender, about 25 minutes.
- Add the remaining ingredients and cook an additional 20 minutes.
- The sauce will keep in the refrigerator for several days.
Nutrition Facts : Calories 135.6, Fat 7.1, SaturatedFat 1, Sodium 209.7, Carbohydrate 10.5, Fiber 2.7, Sugar 6.2, Protein 2
MEATBALLS IN TOMATO-WINE SAUCE
Make and share this Meatballs in Tomato-Wine Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 7h15m
Yield 6 serving(s)
Number Of Ingredients 25
Steps:
- To make the sauce, heat the olive oil in a large nonstick skillet over med-high heat.
- Add in the onion and garlic; stir/saute for a few minutes or until well softened but not browned.
- Add in the wine; bring to a boil; continue boiling 1-2 minutes, scraping up any browned bits stuck to the bottom of the pan.
- Transfer mixture to the slow cooker.
- Add in tomatoes, tomato paste, salt, pepper, basil, oregano, parsley, allspice, and bay leaf; stir to combine.
- Cover and cook on HIGH while you prepare the meatballs.
- To make the meatballs: add the ground beef to a large mixing bowl, breaking it up a bit with your fingers or a large fork.
- Add in the breadcrumbs, eggs, Parmesan, salt, pepper, basil, oregano, parsley, and allspice.
- Gently but thoroughly blend the ingredients, using your hands or a large fork.
- Be careful not to compact the meat, which will make your meatballs tough.
- Gently shape the mixture into 12 meatballs, each a little bigger than a golf ball.
- Heat the olive oil in a large nonstick skillet over med-high heat; add in the meatballs and brown on all sides, 6-10 minutes, turning carefully.
- Using a slotted spoon, transfer meatballs to the slowcooker.
- Pour off any fat from the skillet, return to the stove and add the wine.
- Cover over high heat for 2-3 minutes, scraping up any browned bits stuck to the pan.
- Pour over the meatballs.
- If the meatballs are not covered by tomato sauce, carefully spoon some sauce over them.
- Cover and cook on LOW for 5-6 hours.
- Remove the bay leaf and serve meatballs and sauce over pasta.
TOMATO-WINE SAUCE
This easy sauce is made with things I always have on-hand. It freezes well so I often double or even triple the recipe, to pull out for busy work-night meals-once you've got the sauce the rest is easy! I'm not sure where I got the recipe, but, I think it was Taste of Home.
Provided by mickie49
Categories Sauces
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Sauté onion and garlic in oil over low heat for 15 minutes-until very limp.
- DO NOT BROWN!
- Add sage and sauté 5 minutes.
- Add tomato sauce and wine-simmer UNCOVERED 10 minutes.
- Then cover and simmer for 60-90 minutes.
- Stirring occasionally.
- Uncover and simmer to desired thickness.
- Season to taste with salt and pepper.
- Serve over spaghetti, gnocchi, pierogies, sausages- whatever sounds good to you!
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