Greek Meatballs With Herb And Lemon Orzo Recipes
GREEK MEATBALLS RECIPE (KEFTEDES/ KEFTETHES)
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
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 WITH HERB AND LEMON ORZO
Make and share this Greek Meatballs With Herb and Lemon Orzo recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Bring 3 quarts water to boil in a large saucepan.
- Add orzo and 1 teaspoon salt and cook over medium heat until just tender, about 10 minutes.
- Drain and toss with lemon zest, lemon juice, 1 tablespoon mint, 1 tablespoon dill, half of garlic, and 2 tablespoons oil; season with salt and pepper to taste.
- Meanwhile, mash bread with yogurt in bowl until smooth.
- Add beef, onion, remaining garlic, mint, and dill, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Form mixture into 1 1/2 inch balls (you should have 24).
- Heat remaining 1/4 cup oil in 12-inch nonstick skillet over med-high heat until just smoking.
- Add meatballs and cook gently, shaking pan and turning meatballs with tongs, until browned on all sides and cooked through, about 7 minutes.
- Spoon orzo onto serving platter, top with meatballs, and sprinkle with feta; serve.
Nutrition Facts : Calories 783.2, Fat 42.4, SaturatedFat 12.6, Cholesterol 126.6, Sodium 359.3, Carbohydrate 52.4, Fiber 2.7, Sugar 4.5, Protein 45.5
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