Best 3 Greek Meatballs In Avgolemono Sauce Keftedes Me Avgolemono Recipes

**Discover the Delightful Flavors of Greek Meatballs in Avgolemono Sauce: A Culinary Journey to Greece**

Embark on a culinary journey to the heart of Greece with these tantalizing Greek meatballs in avgolemono sauce. Avgolemono sauce, meaning "egg-lemon" in Greek, is a classic sauce that combines the richness of eggs and the tangy brightness of lemon juice. This velvety sauce pairs perfectly with tender, flavorful meatballs, creating a harmonious balance of textures and flavors.

Prepare to indulge in these delectable Greek meatballs, seasoned with a blend of aromatic herbs and spices, then simmered in a luscious tomato sauce. The meatballs are crafted with a mixture of ground beef and pork, ensuring a succulent, juicy interior. As you bite into these meatballs, the explosion of flavors will transport you to the vibrant streets of Greece.

The accompanying avgolemono sauce elevates this dish to an extraordinary level. The creamy texture of the egg yolks, combined with the acidity of the lemon juice, creates a luscious and velvety sauce that complements the meatballs perfectly. The delicate lemon flavor adds a refreshing touch, balancing the richness of the meatballs and tomato sauce.

This article presents a collection of Greek meatball recipes that showcase the versatility of this classic dish. From traditional meatballs simmered in a rich tomato sauce to innovative variations featuring unique flavor combinations, there's a recipe for every palate.

**Explore a culinary tapestry of Greek meatballs, where tradition meets creativity. Delight your senses with these exceptional recipes and experience the true essence of Greek cuisine.**

Check out the recipes below so you can choose the best recipe for yourself!

KOFTEDES GREEK MEATBALLS

Koftedes Greek Meatballs image

All-star keftedes Greek meatballs recipe. Tender on the inside, crispy on the outside. Flavor-packed with fresh mint, spices and a lemony Greek sauce!

Provided by The Mediterranean Dish

Categories Entree

Time 35m

Number Of Ingredients 20

Ingredients

1 medium yellow onion, grated
3 garlic cloves, minced
Private Reserve Greek Extra Virgin Olive Oil (click here to purchase)
1 slice, day old bread, cubed and soaked in milk (you can use pita bread, if you like)
1 lb lean ground beef
1/2 lb ground lamb or pork
1 large egg PLUS 1 egg yolk, divided
1/4 cup chopped fresh mint leaves
1 tbsp organic ground coriander
1 tsp dried oregano, preferably Greek oregano
1 tsp organic ground cumin
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Salt and pepper
3 lemons, zested and juiced
Flour for dredging
1 1/4 cup chicken broth
1 Greek salad recipe
1 Tzatziki Sauce Recipe
Pita Bread

Steps:

If serving in bowls as suggested in this post, first prepare the Greek salad according to this recipe (dress salad later, if you prefer) and Tzatziki sauce according to this recipe. Set aside or refrigerate for now.
In a large skillet like this one, heat 2 tbsp Private Reserve olive oil over medium heat. Add onions and garlic and cook until golden and translucent, stirring regularly. Transfer the onions and garlic mixture to a large mixing bowl to cool. Set skillet aside for later.
Wring the excess milk out of the soaked bread. Add the bread to the mixing bowl.
To the mixing bowl add the ground beef and lamb (or pork), 1 egg, fresh mint, spices, salt and pepper, and 1 tbsp lemon zest. Mix by hand until until mixture is fully incorporated.
Form the meat mixture into balls (each the size of a heaping tablespoon.) Roll meatballs into the flour to lightly coat and place them on a large tray for now.
In the large skillet you used earlier, add 1/4 cup Private Reserve olive oil. Heat over medium-high. Turn heat to medium and add the meatballs to cook (do this in batches if you need to.) Cook meatballs for 10 minutes or so, turning occasionally, until fully cooked and well-crusted on all sides.
With a slotted spoon, remove meatballs from skillet onto paper towels to drain any excess fat. Meanwhile, carefully discard most of the cooking fat from skillet (best to dump into a tin can until cooled). Return skillet to stove-top over medium heat.
Whisk the 1 egg yolk with the chicken broth and lemon juice. Add to cooking skillet with the remaining lemon zest, then add the meatballs back in. Cook over medium heat for another 5 minutes until the lemon sauce thickens.
Serve hot in bowls with pita bread, Greek salad and Tzatziki sauce. Or serve in pita pockets as sandwiches, if you prefer.

Nutrition Facts : ServingSize 4 meatballs, Calories 134 calories, Sugar 5.8 g, Sodium 188.9 mg, Fat 6.2 g, SaturatedFat 2.4 g, TransFat 0.1 g, Carbohydrate 8.9 g, Fiber 0.7 g, Protein 11.5 g, Cholesterol 49.7 mg

GREEK MEATBALLS RECIPE (KEFTEDES/ KEFTETHES)

Greek Meatballs recipe (Keftedes/ Keftethes) image

A crispy, juicy and absolutely delicious Greek meatballs (keftedes) recipe! Keftedes is a famous Greek appetizer, commonly served as part of a meze platter, with some creamy tzatziki sauce and pita breads. Find out how to make it to perfection with this traditional Greek recipe.

Provided by Eli K. Giannopoulos

Categories Appetizer

Time 1h30m

Number Of Ingredients 15

Ingredients

500g ground beef (18 ounces)
200g ground pork (7 ounces)
1 medium red onion, grated
1 medium clove of garlic, minced
150g stale bread (5 oz.), soaked in water and squeezed to remove the excess water
1 large egg
1 1/2 tbsp fresh parsley, chopped (optional)
1 1/2 tbsp fresh spearmint (chopped) and a pinch dried. Or 3/4 tbsp fresh regular mint
2 tbsps olive oil
1 1/2 tbsps red wine vinegar
1 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
oil for frying
flour for dredging

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!

Nutrition Facts : ServingSize 1 piece, Calories 63kcal, Sugar 0.3g, Sodium 91.2mg, Fat 2.8g, SaturatedFat 0.8g, UnsaturatedFat 1.7g, TransFat 0g, Carbohydrate 4.7g, Fiber 0.3g, Protein 4.5g, Cholesterol 15.8mg

GREEK MEATBALLS IN EGG-LEMON SAUCE: (YOUVARLAKIA ME AVGOLEMONO)

Greek Meatballs in Egg-Lemon Sauce: (Youvarlakia Me Avgolemono) image

Make and share this Greek Meatballs in Egg-Lemon Sauce: (Youvarlakia Me Avgolemono) recipe from Food.com.

Provided by Scarlett516

Categories < 4 Hours

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb ground beef
1/3 cup long grain rice, uncooked
1 small yellow onion, finely chopped
1 garlic clove, minced
2 tablespoons finely chopped fresh parsley or 1 1/2 teaspoons dried parsley
1 teaspoon dried mint
salt & freshly ground black pepper
1 large egg
1/2 cup all-purpose flour
2 -3 cups chicken stock or 2 -3 cups broth
2 large eggs (at room temperature)
juice, of two strained or three large lemon, strained

Steps:

Combine the ground beef, rice, onion, garlic, parsley, mint, salt, and pepper in a bowl. Add an egg and mix well.
Pour some flour in a shallow pan. With floured hands, shape the meat into walnut-sized balls. Lightly roll the meatballs in the flour and shake off the excess.
Heat 2 cups of the chicken broth in a Dutch oven, or large pot, until boiling.
Carefully place the meatballs in a layer on the bottom of the pot. If the broth does not cover the meatballs, add a bit more broth until they are covered.
Simmer, covered, on low for 45 minutes, adding more broth if there is less than 1 cup remaining.
To make the sauce, beat the eggs in a medium sized bowl until frothy.
Slowly whisk in the lemon juice. Ladle one cup of the pot liquid, little by little, into the egg mixture to temper the eggs.
Remove the pot from the heat and add in the lemon/egg mixture, stirring gently.
Heat over very low heat until sauce thickens and is heated through, making sure the sauce does not boil (which will result in the eggs curdling).

Nutrition Facts : Calories 464.7, Fat 22.5, SaturatedFat 8.3, Cholesterol 239.3, Sodium 302.2, Carbohydrate 31, Fiber 1, Sugar 3, Protein 31.8

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your meatballs and sauce.
Don't overmix the meatball mixture. Overmixing will make the meatballs tough.
Brown the meatballs in a pan before cooking them in the sauce. This will give them a nice crust and help to keep them moist.
Make sure the sauce is simmering gently when you add the meatballs. A high heat will cause the sauce to curdle.
Serve the meatballs with a side of rice or potatoes. This will help to soak up the delicious sauce.

Conclusion:

Greek meatballs in avgolemono sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The meatballs are tender and flavorful, and the sauce is creamy and lemony. This dish is sure to be a hit with your family and friends.

Here are some additional tips for making Greek meatballs in avgolemono sauce:

You can use ground beef, lamb, or pork for the meatballs. If you are using ground beef, choose a leaner cut, such as 80% lean ground beef.
You can add other ingredients to the meatball mixture, such as grated cheese, chopped onions, or minced garlic.
You can also bake the meatballs in the oven instead of frying them. To do this, preheat the oven to 375 degrees Fahrenheit and bake the meatballs for 20-25 minutes, or until they are cooked through.
You can make the avgolemono sauce ahead of time and store it in the refrigerator for up to 3 days. When you are ready to serve the meatballs, simply reheat the sauce and add the meatballs.

Enjoy!