Greek Meatballs With Grated Potato Recipes

KOFTEDES GREEK MEATBALLS

Steps:

• If serving in bowls as suggested in this post, first prepare the Greek salad according to this recipe (dress salad later, if you prefer) and Tzatziki sauce according to this recipe. Set aside or refrigerate for now.
• In a large skillet like this one, heat 2 tbsp Private Reserve olive oil over medium heat. Add onions and garlic and cook until golden and translucent, stirring regularly. Transfer the onions and garlic mixture to a large mixing bowl to cool. Set skillet aside for later.
• Wring the excess milk out of the soaked bread. Add the bread to the mixing bowl.
• To the mixing bowl add the ground beef and lamb (or pork), 1 egg, fresh mint, spices, salt and pepper, and 1 tbsp lemon zest. Mix by hand until until mixture is fully incorporated.
• Form the meat mixture into balls (each the size of a heaping tablespoon.) Roll meatballs into the flour to lightly coat and place them on a large tray for now.
• In the large skillet you used earlier, add 1/4 cup Private Reserve olive oil. Heat over medium-high. Turn heat to medium and add the meatballs to cook (do this in batches if you need to.) Cook meatballs for 10 minutes or so, turning occasionally, until fully cooked and well-crusted on all sides.
• With a slotted spoon, remove meatballs from skillet onto paper towels to drain any excess fat. Meanwhile, carefully discard most of the cooking fat from skillet (best to dump into a tin can until cooled). Return skillet to stove-top over medium heat.
• Whisk the 1 egg yolk with the chicken broth and lemon juice. Add to cooking skillet with the remaining lemon zest, then add the meatballs back in. Cook over medium heat for another 5 minutes until the lemon sauce thickens.
• Serve hot in bowls with pita bread, Greek salad and Tzatziki sauce. Or serve in pita pockets as sandwiches, if you prefer.

GREEK MEATBALLS RECIPE (KEFTEDES/ KEFTETHES)

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!

KEFTEDES - GREEK MEATBALLS

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.

BAKED MEATBALLS WITH POTATOES: THE RECIPE FOR AN EASY AND DELICIOUS DISH

Steps:

• In a bowl, collect the minced meat, the grated cheese and the breadcrumbs; add the egg (1) and a pinch of salt and pepper.
• Mix the ingredients, possibly adding a drop of water (2), until the mixture is homogeneous and soft.
• Using an ice cream dispenser, take out many small portions of dough (3).
• Shape into small balls a little bigger than a walnut and set them aside as you go (4).
• Wash the potatoes, peel them and cut them into cubes (5).
• Transfer the potatoes to a pan, season with oil and a pinch of salt (6), and bake at 200 degrees C for about 20 minutes, or until cooked.
• Arrange the meatballs on top of the potatoes (7), bake again and cook for another 10-15 minutes, turning them halfway through cooking.
• Once the meatballs are cooked, take them out of the oven, season with a bit of pepper and serve the preparation hot (8).

MEATBALLS AND POTATOES: A TRADITIONAL AND DELICIOUS GREEK DISH

Steps:

• Cut the potatoes into chunky wedges.
• Put the potatoes in a deep baking pan and add the olive oil and the turmeric, coriander, cumin, pepper, and salt.
• Mix well with your hands to coat the potatoes with the oil and spice mixture.
• Remove the crust from the bread slices and cut into chunks (stale bread is better than fresh for these meatballs). Add the bread chunks into a food processor and pulse to create breadcrumbs.
• Next, preheat the oven to 400F/180C fan/gas mark 6.
• Put the breadcrumbs, ground beef, egg, olive oil, mustard, and the fenugreek in a large bowl.
• Season with salt and pepper, then knead, using your hands for 2-3 minutes so everything is combined.
• Shape large meatballs with your palms. It doesn't matter if they're perfect balls - they will still taste great!
• Arrange the meatballs on top of the coated potatoes and cover the pan with foil - make sure the pan is completely covered in foil.
• Bake in the middle of the oven for 1 hour. Remove the foil and bake for another 30 minutes or so, depending on how golden you like your potatoes.
• Serve with a Greek salad and tzatziki

GREEK MEATBALLS

Steps:

• In a large bowl combine the grated onion, and the rest of the meatball ingredients (excluding olive oil) and mix well.
• Form the meatballs into small 1 inch balls.
• Heat the oil in a large skillet. Add the meatballs and fry until golden all around, about 7 minutes. You will have to do this in 2 batches, so do not overcrowd the meatballs.
• Transfer onto a plate and serve either as appetizers or with Greek salad, tzatziki sauce and pita bread as an entree.

BEEFTEKIA ME PATATES STON FOURNO: ROASTED POTATOES & MEATBALLS IN A TOMATO SAUCE

Steps:

• Preheat the oven to 400 °F, 200 °C.
• To Make the Sauce:
• In a saucepan, combine the chopped onions and oil and cook over medium heat for about 10 minutes or until they are soft and golden. Add the grated garlic and stir to warm through.
• Add all of the remaining sauce ingredients and cook over medium heat until thickened. About 10-15 minutes.
• Taste and adjust seasoning if needed.
• To Make the Meatballs:
• Chop the garlic in the food processor until minced. Add the parsley and pulse until finely chopped.
• Add the onions to the food processor and pulse until finely chopped.
• Whisk the milk and egg together.
• In a large mixing bowl, combine all of the meatball ingredients and knead well to combine and evenly distribute everything.
• Form golf -sized meatballs or into burger patties.
• To put it all together:
• Place the potato wedges in a 9 by 13-inch baking dish or lasagna pan. Season them with salt, pepper, and dried oregano.
• Pour half of the tomato sauce over the potatoes.
• Place the meatballs over the potatoes and pour the remaining sauce over them.
• Cover with foil and bake for 40 minutes.
• Remove the foil and bake an additional 35-40 minutes, uncovered, or until the potatoes are fork tender.
• Enjoy!

GREEK MEATBALLS WITH GRATED POTATO

Steps:

• To make the meatballs: Take one large potato and wash it.
• Do not yet peel it.
• Put the potato into a saucepan of water, bring to a boil, reduce heat and simmer 20 minutes.
• Remove the potato from the hot water and let cool.
• In a large mixing bowl put the meat.
• Add the onion, salt, garlic, oregano, mint, black pepper and cinnamon.
• Next, peel the potato and grate it.
• Add the grated potato to the meat and spices and mix everything together.
• Chill in the fridge for about one hour until the meat has gotten cold.
• Make small meatballs and fry in a nonstick frying pan, on medium heat, in a little olive oil, until well browned.
• Cook in batches, remove the meatballs and drain on paper towels. Note: I have also used frozen (and thawed) shredded hash browns in here rather than cooking a whole potato. This will speed up the recipe a little bit.
• Greek Yogurt Salad: Mix together the yogurt and water and stir until blended.
• If you want the yogurt thick, add less water, if you want it more thin, add more water. I often like to add several Tablespoons of olive oil here, but that is optional.
• Add the remaining ingredients and mix well.
• Chill in the fridge until serving time.