Step-by-Step Guide to Prepare Super Quick Homemade Greek Meatballs

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, greek meatballs. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

A traditional recipe, beautifully flavoured with red onion, fresh parsley, a touch of mint and hint of dried oregano. These meatballs are slightly crisp on the outside and are brilliant served as an appetiser with tzatiki and pita bread as part of a mezze spread (very Greek!), or as a meal with a salad. In a large skillet, heat remaining oil over medium heat. Meatballs Meatballs are a favorite of mine, something we make often, if not on a weekly basis at my house.

Greek Meatballs is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Greek Meatballs is something that I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook greek meatballs using 34 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Greek Meatballs:

1. Prepare For the meatballs
2. Take 1 pound ground beef or pork, lamb, chicken, turkey (or combination of beef and pork)
3. Take 1/4 cup plain breadcrumbs (paleo - omit, gluten free - use GF breadcrumbs)
4. Take 1/4 cup finely chopped red onion
5. Prepare 2 cloves garlic, minced
6. Prepare 1/4 cup finely chopped Kalamata olives (I use and recommend Lindsay Naturals Kalamata Olives)
7. Take 2 tablespoons chopped fresh parsley
8. Get 2 tablespoons chopped fresh mint
9. Make ready 1 large egg
10. Prepare 1 teaspoon salt
11. Take 1/2 teaspoon freshly ground black pepper
12. Take 1 teaspoon paprika
13. Get 1/2 teaspoon ground cinnamon
14. Take 1/4 teaspoon freshly ground nutmeg
15. Make ready 3/4 teaspoon oregano
16. Prepare 3/4 teaspoon thyme
17. Take For the Roasted Vegetables:
18. Get 1 medium eggplant (choose one that isn't too fat but more slender to avoid too many bitter seeds), peeled and diced into ¼ inch pieces
19. Make ready 5 cloves garlic, peels left intact
20. Prepare 2-3 tablespoons extra virgin olive oil
21. Make ready SAUCE
22. Take 1 medium red onion, chopped
23. Prepare 2 tablespoons extra virgin olive oil
24. Prepare 1 small red bell pepper, seeded and diced
25. Take 1/2 cup dry red wine (or use white if using chicken or turkey)
26. Make ready 1 (28 ounce) can crushed tomatoes (I recommend certified San Marzano's from Italy)
27. Prepare 1/3 cup chopped sun-dried tomatoes in oil, drained
28. Get 1 teaspoon salt
29. Get 1/4 teaspoon freshly ground black pepper
30. Get 1/2 teaspoon thyme
31. Get 1/2 teaspoon oregano
32. Take 1 cup whole Kalamata olives, drained (I use and recommend Lindsay Naturals Kalamata Olives)
33. Get 2 tablespoons chopped fresh parsley
34. Make ready 2 tablespoons chopped fresh mint

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. Keftedes (Greek meatballs) is a famous Greek appetizer, commonly served as part of a meze platter, with some creamy tzatziki sauce and pita breads. Keftedes can also be served as a filling meal with some basmati rice and a nice Greek feta salad.

Steps to make Greek Meatballs:

1. First we’re going to get the eggplant going so that can roast while we’re working on the other stuff. Select an eggplant that is on the narrow side. Fat ones tend to have more seeds which results in a bitter flavor. The peel also tends to be bitter in flavor and tough in texture, so peel the eggplant completely. - - Dice it into chunks about 1/4 inch in size. You can make them larger if you prefer. - - Don’t worry about tossing them with lemon juice to prevent them from getting brown. They’re going to get very brown while roasting them anyway. - - First get the roasted eggplant and garlic going. Toss them with a little salt and the olive oil and spread them out single-layer on a lined cookie sheet. Roast for about 20 minutes or until nicely browned, turning once with a spatula after about 10 minutes. Remove Set aside. Once cool, peel and mince the roasted garlic.
2. Combine all of the meatball ingredients in a large bowl. Use your hands or a food processor to incorporate the ingredients. Form the mixture into 1-inch balls (you can make them larger if you prefer).
3. Heat about 2 tablespoons of oil in a large skillet over medium-high heat and brown the meatballs on all sides (See NOTE for oven baking method). Transfer the meatballs to a plate and set aside.
4. Add the red onions and the oil if more is needed and cook them until soft and caramelized, about 6-8 minutes. Add the red bell pepper and cook for another couple of minutes until softened. Add the wine and bring it to a rapid boil. Boil for 2 minutes.
5. Add the roasted eggplant, roasted garlic and all of the sauce ingredients, except for the olives, parsley and mint, and bring to a boil. Reduce the heat to medium-low and simmer uncovered for 10 minutes. Return the meatballs to the sauce, cover and simmer for another 15 minutes. Add salt and pepper to taste. Add the whole Kalamata olives, cover and simmer for another 5 minutes then stir in the chopped parsley and mint.
6. Garnish with some extra parsley and mint and serve with crusty bread, rice or orzo and a Greek or leafy green salad

Keftedes (Greek meatballs) is a famous Greek appetizer, commonly served as part of a meze platter, with some creamy tzatziki sauce and pita breads. Keftedes can also be served as a filling meal with some basmati rice and a nice Greek feta salad. These Greek meatballs are perfect served with a simple Greek salad and toasted pita bread as a great lunch or dinner. They work just as well served with an easy Greek yogurt dip (made with garlic, lemon, olive oil and Greek yogurt) as an appetizer or quick snack. Other sides to serve with meatballs: These Greek meatballs are full of flavor and include spices you might not be expecting.

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