Greek Meatball Salad Recipes

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GREEK MEATBALLS RECIPE (KEFTEDES/ KEFTETHES)



Greek Meatballs recipe (Keftedes/ Keftethes) image

A crispy, juicy and absolutely delicious Greek meatballs (keftedes) recipe! Keftedes is a famous Greek appetizer, commonly served as part of a meze platter, with some creamy tzatziki sauce and pita breads. Find out how to make it to perfection with this traditional Greek recipe.

Provided by Eli K. Giannopoulos

Categories     Appetizer

Time 1h30m

Number Of Ingredients 15

500g ground beef (18 ounces)
200g ground pork (7 ounces)
1 medium red onion, grated
1 medium clove of garlic, minced
150g stale bread (5 oz.), soaked in water and squeezed to remove the excess water
1 large egg
1 1/2 tbsp fresh parsley, chopped (optional)
1 1/2 tbsp fresh spearmint (chopped) and a pinch dried. Or 3/4 tbsp fresh regular mint
2 tbsps olive oil
1 1/2 tbsps red wine vinegar
1 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
oil for frying
flour for dredging

Steps:

  • 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!
  • Keftedes (Greek meatballs) are ideally served as an appetizer (meze) with some creamy tzatziki sauce and pita breads or as a main course with some basmati rice and a Greek salad. Enjoy!

Nutrition Facts : ServingSize 1 piece, Calories 63kcal, Sugar 0.3g, Sodium 91.2mg, Fat 2.8g, SaturatedFat 0.8g, UnsaturatedFat 1.7g, TransFat 0g, Carbohydrate 4.7g, Fiber 0.3g, Protein 4.5g, Cholesterol 15.8mg

GREEK MEATBALLS



Greek Meatballs image

These easy Greek meatballs are oven-baked, making them a healthier option yet very juicy.

Provided by Holly Nilsson

Categories     Appetizer     Beef     Chicken     Soup     Turkey

Time 35m

Number Of Ingredients 14

½ pound lean ground beef
½ pound ground lamb (or pork)
⅓ cup panko bread crumbs
2 tablespoons milk
¼ cup red onion (finely chopped )
2 cloves garlic (minced)
½ teaspoon dried oregano
½ teaspoon cumin
1 teaspoon lemon zest
3 tablespoons fresh mint (chopped)
2 tablespoons parsley (chopped)
½ teaspoon salt
1 egg
feta, red onion, chopped mint, diced tomatoes

Steps:

  • Preheat oven to 425°F. Line a pan with foil and place a rack on top of the foil.
  • Combine milk and panko bread crumbs. Let sit 5 minutes.
  • Add remaining ingredients and mix until combined. Divide mixture into 20 meatballs.
  • Roll and place on prepared pan. Bake 20-22 minutes or until browned and meatballs are cooked through.

Nutrition Facts : Calories 265 kcal, Carbohydrate 5 g, Protein 18 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 97 mg, Sodium 336 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

GREEK MEATBALL SALAD



Greek Meatball Salad image

Pita chips take the place of breadcrumbs in the meatballs and add a satisfying salty crunch to the salad.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

1 1/2 cups thin pita chips, such as Stacy's Simply Naked
5 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 medium onion, halved
1/2 cup fresh mint leaves
2 cloves garlic
12 ounces extra-lean ground beef
1/4 teaspoon ground cinnamon
Kosher salt and freshly ground black pepper
1 cup grape tomatoes, halved
1/4 cup low-fat plain Greek yogurt
2 hearts romaine lettuce, chopped
1 yellow bell pepper, thinly sliced

Steps:

  • Preheat the broiler on high. Line a rimmed baking sheet with aluminum foil.
  • Pulse 1/2 cup of the pita chips in a food processor until finely ground. Transfer to a large bowl and drizzle with 1 tablespoon each red wine vinegar and olive oil.
  • Coarsely chop one of the onion halves and add it to the food processor. Add 1/4 cup of the mint and the garlic and pulse until very finely chopped. Add this mixture to the bowl with the ground pita chips and mix well with your hands. Add the beef, cinnamon, 1/2 teaspoon salt and 1/4 teaspoon pepper and mix gently with your hands until well combined.
  • Dampen your hands and form the mixture into 24 small meatballs, using about 1 tablespoon for each. Place on the prepared baking sheet, spacing the meatballs about 1 inch apart. Spread the tomatoes cut-side up in a single layer on the other side of the pan.
  • Broil until the meatballs are almost cooked through and browned and the tomatoes are blistered, 4 to 5 minutes. Let cool slightly.
  • Combine the yogurt, the remaining 4 tablespoons red wine vinegar and the remaining 1 tablespoon olive oil to make the dressing. Very thinly slice the remaining onion half and add it to a clean large bowl along with the lettuce, bell peppers and remaining 1/4 cup mint leaves. Toss with the dressing and 1/8 teaspoon each salt and pepper. Top with the meatballs, tomatoes and remaining 1 cup pita chips and serve.

Nutrition Facts : Calories 370 calorie, Fat 20 grams, SaturatedFat 5 grams, Cholesterol 56 milligrams, Sodium 577 milligrams, Carbohydrate 26 grams, Fiber 5 grams, Protein 23 grams, Sugar 6 grams

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