KEFTEDES (MEATBALLS)
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 2 to 3 servings
Number Of Ingredients 11
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.
KEFTEDES: GREEK MEATBALLS
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.
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
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
GREEK PORK MEATBALLS: PORK KEFTEDES
The secret to great, juicy keftedes is to make the mixture as loose as possible, but still dense enough that the little meatballs will hold their shape when fried. It is common practice in various parts of Greece to add grated tomato or milk, or both, to the mixture. The liquid adds the requisite moisture to the meat and changes its color so that the finished keftedes have a light, pinkish tint when broken apart. Frying the meatballs has its tricks, too. You actually don't need that much oil for this recipe, as the keftedes are pan-fried, not deep-fried. What you will need is to pay attention to the oil. It should not be so hot that the keftedes burn on the outside but remain undercooked within.
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 30 to 35 keftedes
Number Of Ingredients 9
Steps:
- Combine the ground pork and onion in a mixing bowl. Add the tomato, mint, salt, and pepper, and knead well for 3 minutes to combine. Pour in the milk and continue kneading until the liquid is completely absorbed. If the mixture is so loose that the keftedes do not retain their shape, add a few tablespoonfuls of plain fine bread crumb. Cover the mixing bowl and refrigerate the mixture for at least 1 hour or up to 6 hours, so that the flavors meld.
- To form, season the flour with salt and pepper, and spread out on a large plate. Have a second, clean plate ready. Take a tablespoonful at a time of the meat mixture and form into a small ball, about 1 1/2 inches in diameter. Roll in the flour and shake in the palm of your hand to remove the excess flour. Place the dredged meatball on the clean plate. Continue with the remaining mixture until all the meatballs are shaped.
- To fry, heat about 1-inch of olive oil or other oil in a large, heavy skillet over medium heat. Using a tablespoon or small spatula, gently place as many meatballs as will fit in the pan without crowding. Fry them, turning once or twice so that all sides are browned. Remove, drain slightly on paper towels, and serve, either hot or at room temperature. The meatballs may be made several hours ahead and stored, covered, at room temperature.
KEFTEDES - GREEK MEATBALLS
Here is a fried Greek meatball - Cyprian style. These are made with grated potatoes; a little different than the islands of Greece. Squeeze some lemon on them and have a taste of Cyprus.
Provided by Constantina
Categories World Cuisine Recipes European Greek
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C).
- Place the lemon juice in a large bowl. Coarsely grate the potatoes into the lemon juice, stirring well to prevent browning. Stir in the ground beef, onion, bread crumbs, parsley, mint, cinnamon, lemon zest, eggs, and salt and pepper. Mix well, and shape into oblong balls about 1 inch thick and 2 inches wide.
- Place meatballs in hot oil in batches; do not crowd. Fry until golden brown, and cooked through, about 6 to 7 minutes per batch. Serve with lemon wedges.
Nutrition Facts : Calories 626.7 calories, Carbohydrate 46.9 g, Cholesterol 153.8 mg, Fat 35.3 g, Fiber 8.1 g, Protein 33.6 g, SaturatedFat 9.6 g, Sodium 1977 mg, Sugar 4.4 g
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5/5 (62)Total Time 32 minsCategory MainCalories 513 per serving
- Grate the onion straight into a large bowl, then add remaining Meatball ingredients. Use your hands to mix well for a few minutes until the mixture is quite smooth and very well combined.
- Optional: Refrigerate for 1 hour - makes them easier to roll + retains round shape when cooking.
- Measure out heaped tablespoons and dollop onto a work surface - should make around 32 - 35. Then roll into balls.
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- If serving in bowls as suggested in this post, first prepare the Greek salad according to this recipe (dress salad later, if you prefer) and Tzatziki sauce according to this recipe. Set aside or refrigerate for now.
- In a large skillet like this one, heat 2 tbsp Private Reserve olive oil over medium heat. Add onions and garlic and cook until golden and translucent, stirring regularly. Transfer the onions and garlic mixture to a large mixing bowl to cool. Set skillet aside for later.
- To the mixing bowl add the ground beef and lamb (or pork), 1 egg, fresh mint, spices, salt and pepper, and 1 tbsp lemon zest. Mix by hand until until mixture is fully incorporated.
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