Keftedes Meatballs Recipe

Greek Meatballs recipe (Keftedes/ Keftethes) My …

WEBMay 13, 2013 · Bake for 10 minutes at 325 degrees to warm through. To reheat in the crockpot, transfer keftedes to a lightly greased crockpot. …

Rating: 4.7/5
1. 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.
2. 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.
3. 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.
4. 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!

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Healthy Greek Meatballs Slender Kitchen

WEBMay 20, 2024 · 1. Make the Meatballs. Combine the ground beef, eggs, lemon zest, parsley, garlic, and spices in a large bowl. Use your hands …

Rating: 5/5(5)
1. Preheat the oven to 400 degrees.
2. Combine all of the ingredients in a bowl and use your hands (or a spoon) to mix until just combined. Roll into meatballs (about 1 inch each) and place on a baking sheet sprayed with cooking spray.
3. Bake for 18-20 minutes or until cooked through. Be careful not to overcook the meatballs since they can dry out quickly.

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Greek Meatballs (Keftedes) Recipe Little Spice Jar

WEBJun 2, 2020 · How to make Greek meatballs: First, grab a large bowl. Tear the bread into really small pieces, like ¼ – ½ inch squares or so. Pour …

1. PREP: In a large bowl, pour the milk over the bread and press down with a spoon or your fingers so that the bread soaks up all the milk; let sit 5 minutes. Add the grated onions, chopped parsley, minced garlic, egg, dried mint, salt, black pepper, ground cinnamon, dried oregano, and nutmeg to the bowl and mix until well combined. Then, add the ground meat and gently mix until *just* combined. If time permits, I suggest covering and refrigerating the mixture for 1-2 hours (or as long as you can) so the flavors develop further.
2. MEATBALLS: Using a tablespoon measure or a cookie scoop, measure out meatballs, you’ll get anywhere in the ballpark of 28-34 meatballs. Roll them into balls and place on a clean surface until you’re ready to cook.
3. COOK: Place the all-purpose flour in a small bowl. Heat a large frying pan with enough oil to cover the bottom surface. Dredge a batch of 8-10 meatballs in the flour one at a time, dust or shake off the excess flour, and place the meatballs in the skillet. Let cook for 4-6 minutes or until cooked through flipping them every couple of minutes to cook them all the way through and brown all sides evenly. Then, remove the cooked meatballs to a clean plate. Repeat with additional batches.
4. SERVE: You can serve these Greek Meatballs in homemade naan bread, and serve along with my marinated feta salad and homemade hummus! You can even serve this over my Lebanese rice pilaf and drizzle with tzatziki!

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