GREEK MEATBALLS
Provided by Michael Symon : Food Network
Categories main-dish
Time 50m
Yield 20 meatballs
Number Of Ingredients 16
Steps:
- In a medium skillet, sweat onion and garlic in 2 tablespoons of olive oil over medium heat until translucent, about 2 minutes. Let cool and set aside.
- Wring the excess milk out of the soaked bread cubes.
- Place all ingredients, except flour and garnishes, in a large mixing bowl and combine by hand until fully incorporated. Form into little meatballs (about 1-ounce each).
- In a large skillet, heat remaining oil over medium heat. Dredge, or roll the meatballs in flour, and fry in the skillet until golden brown, about 5 minutes. Remove from the pan and place on paper towels to drain the excess fat.
- Place on platter and garnish with lemon wedges and torn mint leaves.
MEATBALL SANDWICH
Meatballs in tomato sauce with melted cheese on a lightly toasted baguette.
Provided by BIGGUY728
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish.
- Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted.
- While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!
Nutrition Facts : Calories 780.9 calories, Carbohydrate 78.2 g, Cholesterol 141.2 mg, Fat 31.9 g, Fiber 5.9 g, Protein 43.6 g, SaturatedFat 12.9 g, Sodium 1473.4 mg, Sugar 12.5 g
LAMB MEATBALL SANDWICHES
Make and share this Lamb Meatball Sandwiches recipe from Food.com.
Provided by Debbwl
Categories Lunch/Snacks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees.
- Mix meatball ingredients into a bowl.
- Form 2-inch diameter sized meatballs with your fingers (this recipe yields 12-15 golf ball-sized meatballs) Line up the meatballs on a baking sheet, and pop in the oven.
- Bake for 30 minutes or until cooked through.
- While meatballs are baking, mix all of the ingredients for your yogurt sauce together in a small bowl. Place in refrigerator.
- To make sandwiches, toast pita, and slice pita in half. Slather the inside of each pita with the yogurt sauce. Tuck arugula into each pita.
- Slice meatballs in half and tuck halves into pitas and enjoy.
Nutrition Facts : Calories 496.9, Fat 27.6, SaturatedFat 11.7, Cholesterol 82.9, Sodium 610.8, Carbohydrate 35.7, Fiber 2, Sugar 1.3, Protein 24.8
GREEK MEATBALL SANDWICHES
Make and share this Greek Meatball Sandwiches recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat 1 teaspoon oil in a large skillet over medium heat. Cook onion and garlic until translucent, about 5 minutes. Allow to cool.
- In a large bowl, mix lamb (beef or turkey), breadcrumbs, mint or cilantro, cumin, salt, pepper and egg. Mix in cooked onions and garlic. Shape mixture into 16 meatballs (about 2 inches in diameter).
- Add the remaining 2 tablespoons plus 2 teaspoons oil to the skillet; place over medium-high heat. When oil is hot, add meatballs. Cook, turning, until browned all over and cooked through, about 3 minutes. Drain on paper towels.
- Cut tops off pitas and open, forming pockets. Fill each with four meatballs, sliced cucumber and tzatziki to taste.
- To make Tzatziki: Combine all ingredients in a large bowl. Stir to blend. Chill until ready to serve.
Nutrition Facts : Calories 796.7, Fat 52.6, SaturatedFat 19.3, Cholesterol 170.9, Sodium 1495.1, Carbohydrate 42.4, Fiber 2.7, Sugar 2.7, Protein 36.8
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GREEK MEATBALLS RECIPE (KEFTEDES) | THE MEDITERRANEAN DISH
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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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- To prepare this traditional Greek meatballs recipe (keftedes), add all the ingredients into a large bowl and mix well (for about 5-10 minutes), squeezing with your hands, to allow the flavours to blend. Cover the bowl with some plastic wrap and let it rest in the fridge for 1 hour.
- Turn the mixture for the keftedes out of the fridge and roll into meatballs the size of a walnut (or bigger if you prefer). If you’re frying them, dredge the rolled meatballs lightly in flour making sure to shake off any excess. Fry until nicely browned on all sides.
- The traditional way of cooking Greek meatballs (keftedes) is frying them. Fry the keftedes in batches of 10-15 at a time, until nicely browned on all sides.
- Instead of frying you can bake / grill the keftedes in the oven. Preheat the oven at 200C, place the un-floured keftedes on greased baking sheet about an inch apart. Bake for about 20 minutes, turning the meatballs upside down midway through cooking time. The grilled version is much lighter than the fried so theres not excuse to not trying it now!
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