Meatballs Simmered With Leeks Keftedes Prassoselino Recipes

Steps:

• Make the Meatballs:.
• Combine all the meatball ingredients in a large bowl and knead well.
• Cover and refrigerate for an hour.
• When ready to cook them, shape into golf ball sized portions (around 30).
• Place a large, heavy skillet over medium heat.
• Add the meatballs and brown them on all sides; do this in batches (do not over-cook, they will cook further with the leeks).
• Remove meat to a plate and pour off all the accumulated fat in the skillet.
• Reduce heat to low, add 4 tablespoons of butter and scrape up any bits of fond.
• Add the leeks and celery and slowly saute, stirring occasionally for about 8 minutes.
• Season with salt, pepper and paprika.
• Add the meatballs and stir everything together.
• Add just enough water to come about two thirds of the way up the meatballs.
• Cover and simmer over very low heat for about an hour, checking occasionally to make sure there is sufficient liquid to prevent scorching.
• If you like (it does add amazing richness to the dish), swirl two tablespoons of butter in the pan, tipping it to distribute the butter throughout the meat and leeks.
• Remove from heat, rest briefly, and serve.

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.

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.

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.

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.