Greek Pork Meatballs Recipes
GREEK PORK MEATBALLS
Studded with feta cheese and seasoned with lemon pepper seasoning and oregano, these oven-baked meatballs are zesty and quick to make. For a perfect appetizer, serve with easy tzatziki dipping sauce, or try stuffing them into pita bread for an outstanding weeknight meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Line 15x10x1-inch pan with foil. Spray with cooking spray.
- In large bowl, mix Meatball ingredients until well combined. Using rounded tablespoon measure, shape 20 (1 1/2-inch) meatballs; place in pan. Bake 15 to 18 minutes or until no longer pink in center (at least 165°F).
- Meanwhile, add yoghurt to small bowl. Place cucumber in center of paper towel, and gently squeeze to remove water. Add cucumber, dill weed, lemon juice and salt to yoghurt; stir to combine. Refrigerate sauce until ready to serve with meatballs.
Nutrition Facts : Calories 390, Carbohydrate 16 g, Cholesterol 140 mg, Fat 1/2, Fiber 0 g, Protein 28 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 5 g, TransFat 0 g
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.
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