Greek Pork Meatballs Pork Keftedes Recipes

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!

GREEK MEATBALLS (KEFTEDES)

Steps:

• In a medium sized mixing bowl combine the ground beef, pork, breadcrumbs, egg, onion, garlic, parsley, mint, oregano, salt, pepper and milk. Mix until it is all incorporated.
• Shape into 2 inch meatballs.
• Add the olive oil to a medium sized skillet and turn to medium high heat.
• Roll the meatballs in the flour and place them in the pan. Cook on each side until no longer pink.
• Serve with pita bread, cucumbers, tomatoes, and tzatziki if desired.

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.

MARGARET'S KEFTEDES (GREEK MEATBALLS)

Steps:

• Moisten the bread pieces with the milk in a large bowl, and set aside. Mince the garlic in a food processor, then add the onion, mint, salt, and pepper. 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. Mix with your hands until thoroughly blended.
• Roll the mixture into balls measuring 1 1/2 to 2 inches in diameter. Place the flour in a shallow pan, and roll the balls in the flour to coat. Shake off any excess flour, and place the meatballs onto a plate or baking sheet, pressing to flatten slightly. This will keep them from rolling away.
• Heat 1 inch of oil in a large skillet over medium heat. Add the meatballs, 8 or 10 at a time, and cook until nicely browned on the outside, and no longer pink in the center, about 10 minutes; drain on a paper towel-lined plate. Repeat with remaining meatballs.

KEFTEDES: GREEK MEATBALLS

Steps:

• Dunk bread quickly in milk and press the liquid out to dampen the bread.
• Combine the beef, bread, onion, garlic, oregano, mint, vinegar, eggs, nutmeg, salt, and pepper in a bowl and mix well. Take a large spoon of the mixture and roll into a ball until all the mixture has been rolled.
• In a saute pan, add the olive oil and bring it to 360-degrees F for frying. Dust the balls in flour and add to the oil. Brown on all sides, leaving room in the pan to roll them around. Pull from the pan and drain on paper towels.
• Serve with pita and cucumber yogurt sauce.
• Combine all ingredients in a bowl and mix well.

GREEK PORK MEATBALLS

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with foil. Spray with cooking spray.
• In large bowl, mix Meatball ingredients until well combined. Using rounded tablespoon measure, shape 20 (1 1/2-inch) meatballs; place in pan. Bake 15 to 18 minutes or until no longer pink in center (at least 165°F).
• Meanwhile, add yoghurt to small bowl. Place cucumber in center of paper towel, and gently squeeze to remove water. Add cucumber, dill weed, lemon juice and salt to yoghurt; stir to combine. Refrigerate sauce until ready to serve with meatballs.