Keftedes Baked Greek Meatballs Recipes

MARGARET'S KEFTEDES (GREEK MEATBALLS)

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

Margaret's Keftedes (Greek Meatballs) image

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

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

KEFTEDES: GREEK MEATBALLS

Provided by Cat Cora

Categories main-dish

Time 1h

Yield 12 servings

Number Of Ingredients 19

Keftedes: Greek Meatballs image

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.

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

KEFTEDES (MEATBALLS)

Provided by Food Network

Categories main-dish

Time 1h25m

Yield 2 to 3 servings

Number Of Ingredients 11

Keftedes (Meatballs) image

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.

Ingredients

2 1/2 pounds 80-percent ground beef
1 medium onion, grated or finely chopped
2 slices bread, crusts removed, dipped in water and water squeezed out
2 slices bread, crusts removed, dipped in water and water squeezed out
2 large eggs, beaten
2 tablespoons dried mint
1 tablespoon dried oregano
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
All-purpose flour, for dusting
Swirl of Greek extra-virgin olive oil, for frying

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In a small bowl, place the toasted bread and cover with milk (or water) to soak. When bread is soft and well-soaked, squeeze the liquid out completely and discard remaining milk if any.
Transfer the bread to a large mixing bowl. Add round beef and remaining meatball ingredients. Knead well until well-combined. Cover the meat mixture and rest in the fridge for now.
While oven is heating, prepare the sauce. In a sauce pan or large skillet, heat 2 tbsp of extra virgin olive oil over medium heat until shimmering but not smoking. Add onions and cook for 3 minutes or so. Add garlic and cook for another minute, stirring regularly. Now add red wine and cook to reduce by about 1/2, then add tomato sauce, bay leaf and remaining sauce ingredients. Bring to a boil, then lower heat and simmer for 15 minutes.

Keftedes Baked Greek Meatballs Recipes

MARGARET'S KEFTEDES (GREEK MEATBALLS)

KEFTEDES: GREEK MEATBALLS

KEFTEDES (MEATBALLS)

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