Its All Greek To Me Meatballs Recipes

IT'S ALL GREEK TO ME MEATBALLS

This is from the May 2004 issue of Prevention Magazine. I added extra feta so the initial point of reducing the fat content by using less feta cheese has been thrown out the window. The recipe calls for brown rice, an ideal way of using up leftover rice or you can use cooked orzo if you wish. Update: per the excellent advice of Chef Geist, I added 1/2 teaspoon ground cinnamon to the meat mixture. Good call, Chef Geist and thank you!

Provided by COOKGIRl

Categories One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

It's All Greek to Me Meatballs image

Steps:

*NOTE: If meat mixture does not want to bind, add a small egg or a little bit of egg substitute.
Preheat oven to 450 degrees.
In large bowl, combine rice, oregano, onion, garlic, cinnamon and 1/4 cup feta cheese. Stir in beef until combined. Do not overstir.
In 13" x 9" greased baking dish arrange the zucchini slices in single layer. Grease a small ice cream scoop with olive oil then shape the meat mixture into sixteen 1 1/2" balls. Place the meatballs on top of zucchini and drizzle with the marinara sauce. Season with salt and pepper.
Cover baking dish with foil. Bake 20 minutes or until meatballs are cooked through and no longer pink.
Uncover, and top with remaining feta cheese.
Let sit in oven for about 1 minute or until the feta melts.

Nutrition Facts : Calories 484.1, Fat 24.4, SaturatedFat 10.2, Cholesterol 132.9, Sodium 608.9, Carbohydrate 35.5, Fiber 3.4, Sugar 8.5, Protein 29.7

Ingredients

2 cups cooked brown rice
1/2 tablespoon fresh Greek oregano or 3/4 teaspoon dried oregano
1/4 cup finely minced onion
1 garlic clove, minced
1/4 teaspoon ground cinnamon
1/2 cup feta cheese, crumbled (for this recipe I use feta with basil and sundried tomatoes)
1 lb organic ground beef or 1 lb ground lamb
1 small eggs (read NOTE) or 1 -2 tablespoon egg substitute (read NOTE)
2 medium zucchini, cut into thin slices
1 cup marinara sauce
salt or fresh ground pepper

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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.
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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!

Its All Greek To Me Meatballs Recipes

IT'S ALL GREEK TO ME MEATBALLS

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