Best 7 Keftedakia Greek Mint And Ouzo Flavored Meatballs Recipes

GREEK MEATBALLS RECIPE (KEFTEDES/ KEFTETHES)

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!

OUZO MEATBALLS

Steps:

• Fry onions in olive oil until golden.
• Mix fried onion and all other ingredients together. For this step I use a food processor provided of a spiral dough hook.
• Grease a baking mold with olive oil.
• Grease your hands and shape small balls of about 2''.
• Bake under the grill for about 15 Minutes or until lightly browned und through.
• Serve warm or cold.
• Note: After cooking or just before finishing you can add to the mold the content of 1 tin canned tomatoes, fried onion, parsley, salt and pepper. Bake until boiling and serve.

KEFTEDAKIA (GREEK MINT AND OUZO FLAVORED MEATBALLS)

Steps:

• Soak the bread in the ouzo for at least 5 minutes.
• Heat half the olive oil in a skillet over moderate heat, add the onions, and cook for 5 minutes, stirring frequently, until they are soft but not brown.
• Remove the onions with a slotted spoon, placing them in a large mixing bowl.
• Squeeze the bread dry (discard the ouzo) and add the bread to the onions.
• Add the ground beef, egg, mint, garlic, oregano, salt, pepper, and knead vigorously with your hands, then beat with a wooden spoon until the mixture is smooth and fluffy.
• Shape the beef mixture into balls about the size of walnuts (you may find that wetting your hands with water helps prevent sticking) and then roll the meatballs in the flour to coat evenly.
• Place the meatballs on a cookie sheet and refrigerate for at least one hour.
• Add the remaining olive oil to a large skillet and brown the meatballs, 7 or 8 at a time, over high heat, cooking 8 to 10 minutes and shaking the pan from time to time.
• As each batch is done, remove them with a slotted spoon and place on an ovenproof serving platter.
• Keep them warm in a 200°F (100°C) oven while you finish cooking the rest.

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.

MINT & OUZO FLAVOURED MEATBALLS

Steps:

• Soak the bread in the ouzo for at least 5 minutes.
• Heat half the oil in a skillet over moderate heat, add the onions and cook for 5 minutes, stirring frequently, until they are soft but not brown.
• Remove the onions with a slotted spoon, placing them in a large mixing bowl.
• Squeeze the bread dry (discard the ouzo) and add the bread to the onions.
• Add the ground beef, egg, mint, garlic, oregano, salt, pepper and knead vigorously with your hands, then beat with a wooden spoon until the mixture is smooth and fluffy.
• Shape the beef mixture into balls about the size of walnuts (you may find wetting your hands with water helps prevent sticking) and then rolls the meatballs in the flour to coat evenly.
• Place the meatballs on a cookie sheet and refrigerate for one hour at least.
• Add the remaining olive oil to a large skillet and brown the meatballs, 7 or 8 at a time over high heat, cooking 8 to 10 minutes and shaking the pan from time to time.
• Keep them warm in a 200 degree F (100c) oven while you finish cooking the rest.

ENCHILADA MEATBALLS

Steps:

• In a large bowl, combine the corn bread, 1/2 cup enchilada sauce and salt.
• Crumble beef over mixture; mix well.
• Shape into 1-inch balls.
• Place in a greased 15X10 inch baking pan.
• Bake, uncovered at 350 for 18-22 minutes or until meat is no longer pink.
• Meanwhile, in a small saucepan, heat tomato sauce and remaining enchilada sauce.
• Drain meatballs; place in a serving dish.
• Top with sauce and sprinkle with cheese.
• Serve with toothpicks.

MEATBALLS WITH OUZO AND MINT

Steps:

• Tear bread into bite-size pieces, and place in a small bowl. Add ouzo. Let stand for 10 minutes to soak. Squeeze excess liquid from bread. Transfer bread to a medium bowl. Cook onion in 2 tablespoons oil over medium heat, stirring frequently, until soft, about 6 minutes. Add onion to bowl with bread.
• Add ground beef to bowl, and break up with your hands. Stir in egg and yolks, capers, garlic, mint, oregano, and salt. Season with pepper. Knead mixture until well combined, then use a spoon to stir until smooth. With moistened hands, shape mixture into 1-inch meatballs, and place on a tray. Cover, and refrigerate for 1 hour.
• Heat remaining 2 tablespoons oil in a heavy skillet over medium-high heat, and cook meatballs in batches, about 12 at a time, turning until evenly browned, about 5 minutes. Add fresh oil as needed for each batch. (While you work, keep cooked meatballs warm on a rimmed baking sheet in a 200-degree oven.) Finely grate lemon over meatballs, and serve warm.