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Before you jump to Greek Meatballs recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
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If you want to see results, it is definitely not a requirement to drastically modify your eating habits. Even more important than entirely changing your diet is just simply substituting healthy eating choices whenever you can. Soon enough, you will likely find that you will eat more and more healthy food as your taste buds become accustomed to the change. As you continue your habit of eating healthier foods, you will discover that you won’t want to eat the old diet.
Thus, it should be somewhat obvious that it’s easy to add healthy eating to your life.
We hope you got insight from reading it, now let’s go back to greek meatballs recipe. You can have greek meatballs using 34 ingredients and 6 steps. Here is how you do it.
The ingredients needed to prepare Greek Meatballs:
- Get For the meatballs
- Prepare 1 pound ground beef or pork, lamb, chicken, turkey (or combination of beef and pork)
- Get 1/4 cup plain breadcrumbs (paleo - omit, gluten free - use GF breadcrumbs)
- Take 1/4 cup finely chopped red onion
- Take 2 cloves garlic, minced
- Provide 1/4 cup finely chopped Kalamata olives (I use and recommend Lindsay Naturals Kalamata Olives)
- Take 2 tablespoons chopped fresh parsley
- Get 2 tablespoons chopped fresh mint
- You need 1 large egg
- Prepare 1 teaspoon salt
- You need 1/2 teaspoon freshly ground black pepper
- Get 1 teaspoon paprika
- Prepare 1/2 teaspoon ground cinnamon
- Provide 1/4 teaspoon freshly ground nutmeg
- You need 3/4 teaspoon oregano
- Prepare 3/4 teaspoon thyme
- Get For the Roasted Vegetables:
- You need 1 medium eggplant (choose one that isn't too fat but more slender to avoid too many bitter seeds), peeled and diced into ¼ inch pieces
- Get 5 cloves garlic, peels left intact
- Use 2-3 tablespoons extra virgin olive oil
- You need SAUCE
- Prepare 1 medium red onion, chopped
- Use 2 tablespoons extra virgin olive oil
- Get 1 small red bell pepper, seeded and diced
- You need 1/2 cup dry red wine (or use white if using chicken or turkey)
- Provide 1 (28 ounce) can crushed tomatoes (I recommend certified San Marzano's from Italy)
- Prepare 1/3 cup chopped sun-dried tomatoes in oil, drained
- Provide 1 teaspoon salt
- Get 1/4 teaspoon freshly ground black pepper
- Prepare 1/2 teaspoon thyme
- Prepare 1/2 teaspoon oregano
- You need 1 cup whole Kalamata olives, drained (I use and recommend Lindsay Naturals Kalamata Olives)
- You need 2 tablespoons chopped fresh parsley
- Prepare 2 tablespoons chopped fresh mint
Steps to make Greek Meatballs:
- First we’re going to get the eggplant going so that can roast while we’re working on the other stuff. Select an eggplant that is on the narrow side. Fat ones tend to have more seeds which results in a bitter flavor. The peel also tends to be bitter in flavor and tough in texture, so peel the eggplant completely. - - Dice it into chunks about 1/4 inch in size. You can make them larger if you prefer. - - Don’t worry about tossing them with lemon juice to prevent them from getting brown. They’re going to get very brown while roasting them anyway. - - First get the roasted eggplant and garlic going. Toss them with a little salt and the olive oil and spread them out single-layer on a lined cookie sheet. Roast for about 20 minutes or until nicely browned, turning once with a spatula after about 10 minutes. Remove Set aside. Once cool, peel and mince the roasted garlic.
- Combine all of the meatball ingredients in a large bowl. Use your hands or a food processor to incorporate the ingredients. Form the mixture into 1-inch balls (you can make them larger if you prefer).
- Heat about 2 tablespoons of oil in a large skillet over medium-high heat and brown the meatballs on all sides (See NOTE for oven baking method). Transfer the meatballs to a plate and set aside.
- Add the red onions and the oil if more is needed and cook them until soft and caramelized, about 6-8 minutes. Add the red bell pepper and cook for another couple of minutes until softened. Add the wine and bring it to a rapid boil. Boil for 2 minutes.
- Add the roasted eggplant, roasted garlic and all of the sauce ingredients, except for the olives, parsley and mint, and bring to a boil. Reduce the heat to medium-low and simmer uncovered for 10 minutes. Return the meatballs to the sauce, cover and simmer for another 15 minutes. Add salt and pepper to taste. Add the whole Kalamata olives, cover and simmer for another 5 minutes then stir in the chopped parsley and mint.
- Garnish with some extra parsley and mint and serve with crusty bread, rice or orzo and a Greek or leafy green salad
Greek Meatballs with Tzatziki Sauce, perfect for dinner or an appetizer! Full of spices, lemon zest & feta cheese, they'e sure to please Greek food. Margaret's Keftedes (Greek Meatballs). this link is to an external site that may or may. Greek Turkey Meatballs - Everyone's favorite meatballs made healthier! So moist, so tender and so easy to make, drizzled with Greek yogurt.
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