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.
KEFTEDES ( GREEK MEATBALLS)
Make and share this Keftedes ( Greek Meatballs) recipe from Food.com.
Provided by Leslie in Texas
Categories Meat
Time 1h
Yield 75 meatballs
Number Of Ingredients 13
Steps:
- Skin the tomato and crush in blender.
- Add to meat, mixing well.
- Add remainder of ingredients except the flour and oil; mix lightly but thoroughly.
- Form into small ( about the diameter of a quarter) balls and roll lightly in flour.
- Fry in hot oil until evenly browned; drain on paper toweling.
- Serve hot as an appetizer.
- May be made ahead; refrigerate until ready to serve, then reheat in a 350 degree oven for 15- 20 minutes, or until heated through.
- May be frozen; defrost and reheat in a 350 degree oven for 15-20 minutes, or until heated through.
Nutrition Facts : Calories 49, Fat 3.1, SaturatedFat 1.2, Cholesterol 20.8, Sodium 25.7, Carbohydrate 1.2, Fiber 0.1, Sugar 0.2, Protein 3.9
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
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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