Greek Meatballs. A traditional recipe, beautifully flavoured with red onion, fresh parsley, a touch of mint and hint of dried oregano. These meatballs are slightly crisp on the outside and are brilliant served as an appetiser with tzatiki and pita bread as part of a mezze spread (very Greek!), or as a meal with a salad. Meatballs are a favorite of mine, something we make often, if not on a weekly basis at my house.
All I can say about these meatballs is yum.
These meatballs are made with ground lamb and a little bit of salt pork, though you could substitute bacon if you prefer.
The seasonings are garlic, shallots, orange zest, and fresh mint, with a little chopped hot chili pepper for spiciness.
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A traditional recipe, beautifully flavoured with red onion, fresh parsley, a touch of mint and hint of dried oregano. These meatballs are slightly crisp on the outside and are brilliant served as an appetiser with tzatiki and pita bread as part of a mezze spread (very Greek!), or as a meal with a salad. Meatballs are a favorite of mine, something we make often, if not on a weekly basis at my house.
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Composition of Greek Meatballs:
- Require for For the meatballs.
- Provide 1 pound for ground beef or pork, lamb, chicken, turkey (or combination of beef and pork).
- Require 1/4 cup of plain breadcrumbs (paleo - omit, gluten free - use GF breadcrumbs).
- Prepare 1/4 cup finely chopped red onion.
- Require 2 cloves of garlic, minced.
- You need 1/4 cup - finely chopped Kalamata olives (I use and recommend Lindsay Naturals Kalamata Olives).
- Require 2 tablespoons chopped fresh parsley.
- Provide 2 tablespoons for chopped fresh mint.
- Need 1 for large egg.
- You need 1 teaspoon of salt.
- Require 1/2 teaspoon - freshly ground black pepper.
- Prepare 1 teaspoon - paprika.
- Provide 1/2 teaspoon - ground cinnamon.
- You need 1/4 teaspoon for freshly ground nutmeg.
- Give 3/4 teaspoon of oregano.
- Provide 3/4 teaspoon of thyme.
- Provide - 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.
- You need 5 cloves of garlic, peels left intact.
- Give 2-3 tablespoons - extra virgin olive oil.
- Prepare - SAUCE.
- Prepare 1 of medium red onion, chopped.
- Need 2 tablespoons of extra virgin olive oil.
- Give 1 - small red bell pepper, seeded and diced.
- Give 1/2 cup - dry red wine (or use white if using chicken or turkey).
- Give 1 (28 ounce) - can crushed tomatoes (I recommend certified San Marzano's from Italy).
- You need 1/3 cup for chopped sun-dried tomatoes in oil, drained.
- Provide 1 teaspoon - salt.
- Give 1/4 teaspoon - freshly ground black pepper.
- Give 1/2 teaspoon thyme.
- Give 1/2 teaspoon of oregano.
- Need 1 cup - whole Kalamata olives, drained (I use and recommend Lindsay Naturals Kalamata Olives).
- You need 2 tablespoons of chopped fresh parsley.
- Need 2 tablespoons for chopped fresh mint.
Greek meatballs are oven-baked to tender and juicy perfection and absolutely loaded with flavor. Inspired by meatballs from a family at our local farmer's market, the secret to the great flavor is in using fresh seasonings like mint and lemon zest. It is the perfect appetizer or makes a great meal for a family dinner. Greek Meatballs with Tzatziki Sauce are perfect for dinner or an appetizer!
Greek Meatballs process:
- 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.
Loaded with spices, lemon zest and even feta cheese, they are sure to please anyone who loves Greek flavors! The past couple days the weather in Denver has been absolutely gorgeous! This is my yia yia's recipe--a family favorite straight from the village of Kyparissia. Serve as an appetizer or with tzatziki, Greek salata, and pita or pasta for a full meal. They taste best served at room temp and make for wonderful leftovers.
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