Kamis, 15 Agustus 2019
These juicy Greek Meatballs rock! A regular recipe, fantastically flavoured with red onion, recent parsley, a contact of mint and trace of dried oregano. These meatballs are just a little crisp on the backyard and are vibrant served as an appetiser with tzatiki and pita bread as section of a mezze unfold (very Greek!), or as a meal with a salad.
Monday Meatball Mania is here! The guidelines are easy and the logic powerful: my pal Jo from Jo Cooks and I equally agree that meatballs are the King of all Ball Shaped Foods. There can’t be too many meatballs on this world. So on the start of this year, we embarked upon a challenge to make this global a higher vicinity via contributing even additional meatballs.
So on the final Monday of every one month, we every one submit a meatball recipe. And that, my friends, is the purely rule. Giant meatballs, mini meatballs, filled meatballs…..ahh, the preferences are endless!
Today, I’ve saved it respectably “normal” with those Greek Meatballs. One day I’m going to surprise you with an outrageous meatball creation…. simply you wait!
These Greek Meatballs are a step up from the primary meatball recipe. Grated red onion gives a fabulous flavour base as effectively as making those meatballs gorgeously juicy. And the flavourings are from herbs – recent parsley, a trace of mint (I truly love this touch), and a few dried oregano. Oh, and garlic of course. Wouldn’t be Greek if there wasn’t garlic in it!
Just pop all this in a bowl, then squidge away together with your arms to blend all of it together. To make them simpler to roll and to hold a good spherical form whereas pan frying, simply pop the combination within the fridge for an hour earlier than rolling into balls.
Greek Meatballs are dusted evenly with flour earlier than pan frying. This creates a pretty pale crust, form of like if you grime fish / hen and so forth with flour earlier than pan frying. I truly love this touch, but it’s no longer essential, you might in reality skip it.
Greek Meatballs aren’t made with a sauce, so I desire to serve this with tzatziki so I’ve offered my recipe for that as well. But even for those who don’t have cucumber, plain yoghurt will work effectively too. The meatballs are surely juicy and flavoured sufficient to consume plain, but having a sauce truly gives that additional something-something.
Serve an enormous bowl of those as a starter with pita bread to rip up and make “mini” wraps, like I do within the video. Or make an enormous Greek Meatballs dinner plate with a section of Greek Salad and pita bread – mmmmm!!! – Nagi xx
PPS This previous weekend I went tenting and made Greek “Burritos” with those meatballs utilizing Lemon Rice Pilaf, child spinach and cheese. Rolled them up in foil and pan fried them to warm up and melt the cheese, then we dunked them in tzatziki. No washing up and lip smackingly delish – even the youngsters went nuts over them!
Juicy Greek Meatballs (Keftedes), fantastically flavoured with red onion, parsley, a trace of mint and dried oregano with a just a little crispy surface. See recipe video below.
1 red onion, grated
500g / 1 lb pork mince (ground beef) (or lamb!)
200g / 6.5oz pork mince (ground pork), or additional beef
2 garlic cloves, minced
1 cup / 60g panko breadcrumbs (or use normal)
1/4 cup recent parsley, finely chopped
6 giant mint leaves, finely chopped (spearmint for those who can, it is authentic)
1/2 tsp dried oregano
1 tbsp additional virgin olive oil
3/4 tsp salt
COOKING / SERVING:
1/2 cup flour any white
3 tbsp olive oil
Finely chopped parsley optional, for garnish
Tzatziki (Note 5) or Greek yoghurt
Grate the onion instantly into an enormous bowl, then upload remaining Meatball ingredients. Use your arms to blend effectively for simply a number of minutes till the combination is fairly tender and really effectively combined.
Optional: Refrigerate for 1 hour – makes them simpler to roll + keeps spherical form when cooking.
Measure out heaped tablespoons and dollop onto a piece floor – ought to make circular 32 – 35. Then roll into balls.
Heat most of the oil in an enormous skillet over medium excessive warmth (medium for those who have a solid gasoline stove). Use sufficient oil to conceal the floor of the skillet.
Cook in 2 to three batches: Dredge meatballs evenly in flour, shaking off excess, then vicinity within the skillet. Roll them circular and cook dinner for 5 – 6 minutes, till properly browned all over. Remove onto plate, conceal to preserve warm and repeat with remaining meatballs.
BAKING: Alternatively, spray generously with oil (preferably olive oil) then bake at 180C/350F for 20 minutes or till browned. The pan frying technique is the regular manner and the meatballs are just a little juicier.
Serve as a starter as section of a mezze platter with pita bread and tzatziki, or make dinner plates via including a salad like a Greek Salad!
1. These freeze tremendous well, and when reheated they’re nonetheless good and bouncy i.e. juicy!
2. Standby meal / camping: Another serving proposal is to make “burritos”! Ideal as the meatballs reside good and juicy. I used giant tortillas / flatbreads, and filled them with Lemon Rice Pilaf, those Greek Meatballs, cheese and child spinach. Rolled up tightly, wrapped in foil then frozen them. To serve, defrost then the two bake or cook dinner over low warmth for 8 minutes, turning regularly, till crispy on the backyard (do this within the foil). Then serve with tzatziki to dunk them in! I went tenting this previous weekend and here is what I took for one in every of the foods – great simply due to the fact there may be no washing up.
3. A excellent unique recipe from My Greek Dish foods blog. I purely very just a little adapted it – e.g. used regular mint rather of spearmint, lowered oil in combination to at least one tbsp and used panko rather of regular breadcrumbs simply due to the fact they make just a little softer meatballs.
4. See notes above the nutrition desk for commentary on the nutrition and the right manner to scale back the calories.
5. Tzatziki: 2 Lebanese cucumbers (grated with juice squeezed out), 1¼ cups / 300g plain Greek yoghurt, 2 tsp white wine vinegar (or red wine or apple cider vinegar), 1 tbsp lemon juice, ½ garlic clove, minced, 1 tbsp additional virgin olive oil, ½ tsp salt, Black pepper. Mix ingredients and set apart 30 min.
It’s also best simply served with plain yoghurt. You might doll up the yoghurt a little with a squeeze of lemon + olive oil + salt & pepper + garlic. However, those meatballs are juicy sufficient to even consume plain, freshly cooked.
6. Greek Meatballs nutrition per serving, meatballs only. I took a conservative role on the quantity of fats left within the skillet that’s discarded so the real energy are underneath 500 energy a serving. Also for those who use lean pork and pork, which will scale back the energy further. You might also cut out the olive oil within the meatball combination to scale back it even further.