My Big Fat Greek Meatballs

"My recipe for keftedes -- Greek meatballs."
 
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photo by The Spice Guru photo by The Spice Guru
photo by The Spice Guru
photo by The Spice Guru photo by The Spice Guru
Ready In:
45mins
Ingredients:
31
Yields:
30-32 meatballs
Serves:
5-6
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ingredients

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directions

  • TRADITIONAL PREPARATION METHOD: INTO a large bowl add the MAIN INGREDIENTS without mixing (1 lb fresh ground lamb (other ground meat may be added and/or substituted), 1/2 cup finely minced onions or 1-2 tablespoons minced onion flakes, 1-3 minced garlic clove, 1/2 cup finely minced pimiento-free olives (green or kalamata), 1 cup crumbled feta cheese or 1 cup grated parmesan cheese, 2 tablespoons fresh lemon juice (juice of 1 lemon), 2 tablespoons chopped fresh parsley or 1 1/2 teaspoons parsley flakes, 1 tablespoon chopped fresh mint or 1 teaspoon dried mint, 1 1/4 teaspoons fine sea salt, 1/2 teaspoon finely grated fresh lemon zest, 1/4 teaspoon ground allspice, 1/4 teaspoon ground cinnamon, 1 teaspoon ground cumin, 1/2 teaspoon ground nutmeg, 1/2 teaspoon crushed dried oregano, 1/2 teaspoon fresh ground black pepper, 1/4 teaspoon white pepper; BEAT a one egg with 1 tablespoon flour in a small bowl; POUR 1/4 cup milk and 1/8 cup ouzo or Pernod (or 1 teaspoon anise extract) into the egg and flour mixture; ADD 1/2 cup bread crumbs; ALLOW breadcrumbs to soak; ADD soaked bread crumb mixture to meat mixture; MIX well; CHILL meatball mixture until very cold (40 degrees F).
  • ALTERNATE QUICK METHOD: INTO large food processor add 1/4 cup milk, 1 egg, 1 tablespoon flour, 1/8 cup ouzo (or 1 teaspoon anise extract) and 1/2 cup bread crumbs; PROCESS; ADD the MAIN INGREDIENTS except for ground lamb and feta cheese; PROCESS; ADD ground lamb; PROCESS (Feta cheese may be added to mixture now and processed or folded into after); REMOVE meat from processor; CHILL meatball mixture until very cold (you may use freezer).
  • ROLL meat mixture into walnut-sized balls.
  • SCANT pour 1 cup flour into a tear-resistant bag.
  • PLACE uncooked meatballs into a bag containing flour.
  • GENTLY shake a few meatballs at a time in bag with flour.
  • REPEAT procedure until all meatballs are coated with flour.
  • FRY flour-coated meatballs in at least 1/2 inch hot olive oil until browned and fully cooked, about 1/2 batch at a time (meatballs may be deep-fried in a deep-fryer, or in an electric wok, which is the easiest method providing the best results).
  • COMBINE the TZATZIKI SAUCE recipe ingredients and chill. Use this as a sauce, dip or dressing for gyros, or pita sandwiches with sliced cold meatballs in pita bread, or rolled in a flatbread with fresh tomatoes and onions. Delicious!
  • Serve and say, "OPA"!

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Reviews

  1. amazing!!!!!!!!!
     
  2. This was great...... I made this for my soldiers for a dinner not one was left. i made over 13 batches . Thank you
     
  3. These blow away every other Greek meatball recipe out there - I've tried many and my former favorite recipe is almost pathetic now! thanks. I used green olives instead of greek olives. Next time i'll double the batch!
     
  4. Made half a recipe and served as an entree with your Greek pasta salad. YUM!
     
  5. Was very delicious! I cut the meatballs in half and put them in pita pockets with the sauce and tomatoes, the bf added onions to his. To think it cost less then going out and spending $20. Will be using this receipe again. I used the traditional mixing method and anise extract as a subsitute, that was the only sub. Give it a try!
     
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Tweaks

  1. These blow away every other Greek meatball recipe out there - I've tried many and my former favorite recipe is almost pathetic now! thanks. I used green olives instead of greek olives. Next time i'll double the batch!
     

RECIPE SUBMITTED BY

Mathematician... Metaphysician... Magician in a test kitchen
 
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