Mini Greek Meatballs 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 WITH TZATZIKI AND TOASTED PITA

Steps:

• Remove the ground beef from the refrigerator at least 15 minutes before you start cooking. In a large bowl, soak the slices of bread in the red wine vinegar. Let them sit for 5 minutes so they can absorb the vinegar. Squeeze them dry and if there is any vinegar left, discard it. Grate the onion using a box grater and then grate the garlic cloves with the help of a microplane. Add them both to the bowl.
• Next, add the ground beef, egg, olive oil, seasoning, and parsley and mix until all the ingredients are thoroughly incorporated. Cover the bowl and refrigerate for at least half an hour. (This step will make them easier to roll and hold their shape.)
• Measure out heaped tablespoons of the mixture and roll into balls. It should make about 25 meatballs. Place them on a tray and set aside.
• Place a large non-stick skillet over medium-high heat (medium if you have a powerful gas stove). Add enough olive oil to generously cover the bottom of the skillet.
• While the oil is heating, dredge the meatballs lightly in the flour, shaking off excess and place them in the hot skillet. (You will need to cook the meatballs in two batches.) Cook on all sides for about 6 minutes, rolling them around so they cook evenly. Once they are nicely browned, remove them from the skillet and keep warm while you work with the second batch.
• Place three or four of them on a warm pita and add some tzatziki. Sprinkle with some thinly sliced red onions and minced parsley. Wrap the pita tightly around the meatballs and enjoy!
• Peel the cucumber, seed it and grate it. Place it in a colander, sprinkle with some salt and let it sit for half an hour. Squeeze the water out by pressing it between the palms of your hands. Place the grated cucumber in a medium bowl.
• Press the garlic through the press (or use a microplane) and place it in a bowl. Add the minced fresh dill.
• Add the rest of the ingredients, season with salt, mix well and refrigerate overnight or for at least a couple of hours to allow the flavors to develop.
• Before serving, stir it well and taste it. Adjust the seasoning if needed, drizzle with some extra olive oil and serve with toasted Greek pita bread cut in triangles.

MINI GREEK MEATBALLS

Steps:

• Preheat oven to 400.
• Combine all ingredients in large bowl, using your hands to mix ingredients.
• Lightly oil a 9 X 13 baking dish.
• Shape meat into 1 tablespoon size meatballs and place on baking sheet.
• Bake until browned and cooked through, about 20 minutes.

MINI MEATBALLS

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl or mixer, thoroughly mix the beef, pork, breadcrumbs, milk, parsley, eggs, garlic, onion and some salt and pepper. Chill in the refrigerator for 30 minutes.
• Shape into meatballs and place on a foil-lined shallow baking pan. Bake 30 minutes for medium or 25 minutes for bite-size. Stick toothpicks in the finished meatballs to serve as an appetizer.

GREEK MEATBALLS

Steps:

• In a medium skillet, sweat onion and garlic in 2 tablespoons of olive oil over medium heat until translucent, about 2 minutes. Let cool and set aside.
• Wring the excess milk out of the soaked bread cubes.
• Place all ingredients, except flour and garnishes, in a large mixing bowl and combine by hand until fully incorporated. Form into little meatballs (about 1-ounce each).
• In a large skillet, heat remaining oil over medium heat. Dredge, or roll the meatballs in flour, and fry in the skillet until golden brown, about 5 minutes. Remove from the pan and place on paper towels to drain the excess fat.
• Place on platter and garnish with lemon wedges and torn mint leaves.

SOUTZOUKAKIA- MINI GREEK MEATBALLS

Steps:

• 1. Soak bread in wine for 5 min and then squeeze out excess liquid.
• 2. Combine meat, bread, onions, garlic, parsley, eggs, cheese, oregano, cumin, salt and pepper. Set aside and chill in fridge for 1 hour.
• 3. Pinch off 1 tbsp of meat mixture and mold it into little footballs or cigars. Place in casserole baking dish.
• 4. Combine spaghetti sauce with wine, cinnamon and cloves and pour over uncooked meatballs.
• 5. Bake uncovered in a preheated 375 degree oven for 1 hour.

MINI MEATBALLS

Steps:

• Combine all ingredients in a bowl and mix really well.
• Roll meat into 1" balls- at this point, you can either continue or freeze them for later use, providing your beef wasn't pre-frozen.
• Arrange the meatballs on a rack over a foil-lined pan (for easy clean-up).
• Bake in a 400ºF oven for about 10 minutes, or until meatballs are browned- you can also freeze them at this point, or use them in other dishes (or just eat them plain).