Recipe For Keftedes Greek Meatballs

Greek Meatballs recipe (Keftedes/ Keftethes) My …

WEBMay 13, 2013 · Greek meatballs (keftedes) are traditionally cooked in a frying pan. Fry the keftedes in batches of 10-15 at a time, until golden …

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

WEBApr 21, 2020 · 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 …

Rating: 5/5(4)
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 The Greek Foodie

WEBDec 1, 2020 · Preheat the oven to 350 F/180 C. Place meatballs on a baking sheet lined with parchment paper. The parchment paper ensures …

1. Soak the bread in the milk. Carefully squish the bread so all the milk is out. I usually press it on a strainer to get as much milk out as possible.​
2. In a large bowl, add the bread and all the other ingredients—season with salt and freshly ground pepper. Add the ouzo shot or 1-2 tsp ground aniseed—season with salt and pepper. Mix everything and knead very well until the mixture is moist and fluffy.
3. Cover with a towel and leave in the refrigerator for at least 30 minutes to allow all the flavors to incorporate together well.​
4. Spread some flour on a plate. Use a small ice-cream scooper or a spoon or your hand and take about 2 tbsp of the mixture and shape it into a ball. Run ball in the flour, shake off the excess, and place on a clean surface until all your meatballs are ready for frying.​

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