Greek Meatballs (Keftedes)
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These Greek Meatballs are a step up from the primary meatball recipe. Grated red onion offers a tremendous flavour base as properly as making those meatballs gorgeously juicy. And the flavourings are from herbs – contemporary 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 fingers 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.
lovely pale crust, variety of like if you filth fish / bird and the like with flour earlier than pan frying. I truly love this touch, but it’s no longer essential, you might in truth skip it.
Greek Meatballs will no longer be made with a sauce, so I want to serve this with tzatziki so I’ve offered my recipe for that as well. But even ought to you don’t have cucumber, plain yoghurt will work properly too. The meatballs are genuinely juicy and flavoured sufficient to devour plain, but having a sauce genuinely offers that further something-something. 🙂
Greek Meatballs
Juicy Greek Meatballs (Keftedes), fantastically flavoured with red onion, parsley, a trace of mint and dried oregano with a somewhat crispy surface. See recipe video below.
Ingredients
MEATBALLS:
1 red onion, grated
500g / 1 lb pork mince (ground beef) (or lamb!)
200g / 6.5oz pork mince (ground pork), or further beef
2 garlic cloves, minced
1 cup / 60g panko breadcrumbs (or use normal)
1 egg
1/4 cup contemporary parsley, finely chopped
6 big mint leaves, finely chopped (spearmint ought to you can, it is authentic)
1/2 tsp dried oregano
1 tbsp further virgin olive oil
3/4 tsp salt
Black pepper
COOKING / SERVING:
1/2 cup flour any white
3 tbsp olive oil
Finely chopped parsley optional, for garnish
Tzatziki (Note 5) or Greek yoghurt
Instructions:
Grate the onion immediately right into a big bowl, then upload last Meatball ingredients. Use your fingers to blend properly for a couple of minutes till the combination is fairly comfortable and really properly 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 a big skillet over medium excessive warmth (medium ought to you've got a stable gasoline stove). Use sufficient oil to conceal the floor of the skillet.
Cook in 2 to three batches: Dredge meatballs calmly in flour, shaking off excess, then location within the skillet. Roll them circular and prepare dinner for 5 - 6 minutes, till properly browned all over. Remove onto plate, conceal to preserve warm and repeat with last 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 standard manner and the meatballs are somewhat juicier.
Serve as a starter as aspect of a mezze platter with pita bread and tzatziki, or make dinner plates by way of means of including a salad like a Greek Salad!
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