Best 5 Keftedakia Greek Lamb Meatballs Recipes

KOFTEDES GREEK MEATBALLS

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.

KEFTEDAKIA (GREEK MEATBALLS)

Steps:

• Mix meats, onion, garlic, salt, pepper, oregano and mint.
• Remove crusts from bread slices, process into crumbs (I use my mini food processor) and moisten in milk.
• Add bread and egg to meat (you can add a shot glass full of ouzo for flavouring at this point, if you like).
• Knead mixture so that everything is incorporated evenly. This probably means more handling of the meat than you're usually used to, but it's ok in this particular recipe. The milk does not need to be squeezed out of the bread. It will all come together after kneading into a kind of meat paste.
• Refrigerate for at least 1 hour before using (I often make this an evening earlier to use the next day).
• Shape into walnut-sized balls, dredge in flour, and saute in hot oil until meatballs are cooked and browned on all sides. (I use olive oil because I have an endless source, but a good vegetable oil, or a combination of vegetable and olive oil would be fine).
• Good hot or at room temperature.
• Note: To freeze (after cooking) Flash freeze separately. When frozen you can pop them into freezer bag.
• Note2: You can also bake these in the oven (you do not need to dredge in flour if you do). They are very good this way, too. Obviously, frying provides a lot of flavour, but sometimes, cutting some calories is also a good thing. ;-).
• To heat: Thaw and use as per directions above.

SWEET AND SPICY GREEK MEATBALLS (KEFTEDES ME SALTSA DOMATA)

Steps:

• For the meatballs: In a large bowl, mix together the lamb, couscous, scallions, garlic, egg, parsley, olive oil, mint, oregano, salt, cumin, cinnamon, and cayenne pepper. Form the mixture into 15 to 16 (2-inch diameter) meatballs.
• For the sauce: Heat the oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook until brown on all sides, about 6 minutes. Add the marinara sauce, cinnamon sticks, and ground cinnamon. Bring the sauce to a boil and reduce the heat to a simmer. Cook, turning occasionally, until the meatballs are cooked through, 10 to 12 minutes. Discard the cinnamon sticks. Transfer the meatballs and sauce to a large bowl and serve.

KITTENCAL'S GREEK LAMB AND FETA MEATBALLS (KEFTEDAKIA)

Steps:

• In a large bowl, mix together, all ingredients including the 1 tablespoon of olive oil.
• Cover and refrigerate for 24 hours or up to 48 hours.
• Shape into 16 meatballs, and place on a baking sheet.
• Set oven to 350 degrees F.
• Bake for about for 20-25 minutes or until meat is cooked.

KEFTEDAKIA (GREEK LAMB MEATBALLS)

Steps:

• 1. Soak bread in ouzo 5 minutes. Meanwhile in a large skillet, heat 3 T olive oil and saute onions till translucent. Place onions in a mixing bowl. 2. Squeeze bread ry and discard ouzo. Add bread, lamb, egg, mint, garlic, oregano, salt and pepper to the bowl. Knead vigorously then beat with a wooden spoon until the mixture is smooth and fluffy. Taste for seasoning. 3. With hands moistened in water, shape mixture into 1" balls. Roll balls in flour and refrigerate 1 hour. 4. Add 4 T oil to the skillet on high heat till a haze forms. Fry meatballs until evenly browned. Cooked meatballs may be kept warm in a 200 degree oven