Greek Style Chicken Rissoles In Tomato Sauce 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 STYLE CHICKEN RISSOLES IN TOMATO SAUCE

Steps:

• To make the rissoles, mix the chicken with the onion in a bowl, then add the parsley, salt, pepper, egg, breadcrumbs and water.
• Mix well to combine, using your bare hands if necessary.
• With wet hands, roll the meat mixture into balls.
• Heat 1/2" of oil in a frying pan and saute the rissoles on both sides until they turn colour.
• Remove to a plate.
• Pour off all but 1 tablespoon of the oil remaining in the pan.
• Add the onion and garlic and saute until transparent.
• Add the remaining sauce ingredients and bring to a boil.
• Return the rissoles to the pan, reduce the heat, cover and simmer for 30 minutes.
• Serve over your favourite pasta.

GREEK TOMATO SAUCE

Steps:

• Heat a large non-stick frying pan and add the olive oil.
• Sauté the onion and garlic until clear.
• Add the tomatoes, parsley and oregano.
• Simmer, covered, until the tomatoes are very tender, about 25 minutes.
• Add the remaining ingredients and cook an additional 20 minutes.
• The sauce will keep in the refrigerator for several days.

GREEK TOMATO RICE

Steps:

• Heat oil in a saucepan over medium heat and cook onion and garlic until soft and translucent, about 3 minutes. Add rice; cook and stir until lightly toasted for 2 minutes. Add chicken broth, tomato sauce, parsley, salt, and pepper; bring to a boil.
• Cover and reduce heat to low. Cook until all the liquid is absorbed and rice is done, about 20 minutes.