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Before you jump to Greek Meatballs recipe, you may want to read this short interesting healthy tips about Choosing Wholesome Fast Food.
Just about every article you read about restoring your health or slimming down is going to tell you to ignore the drive through and cook all of your meals instead. This is actually very true. Occasionally, though, the last thing you choose is to have to prepare an evening meal from scratch. Sometimes almost all you want is to go to the drive through and get home as soon as possible. Why shouldn’t you be capable of do this every now and then and not have a bunch of guilt about slipping up on your diet regime? You are able to do this because most of the popular joints are now marketing “healthy” menu selections to keep their businesses up. Here is how one can find healthy food at the drive through.
Visit a drive through for a place which has made it a practice to provide healthier options to people. Arby’s for example, isn’t going to provide burgers. Instead, your choices include things like roast beef and chicken sandwiches, wraps and big salads. While Wendy’s has made hamburgers for decades, in addition they have a lot of other healthy options like salads, baked potatoes and chili. Not all fast food places are as unhealthy as McDonalds with its deep fried every thing.
Basic reason states that the proper way to lose pounds and get healthy is to ban fast food from your diet completely. Most of the time this is a good idea but if you make great choices, there is no reason you can’t visit your drive through from time to time. Sometimes the thing you need most is just to have someone else do the cooking. If you choose healthy items, the remorse usually associated with hitting the drive through shouldn’t be so bad.
We hope you got benefit from reading it, now let’s go back to greek meatballs recipe. To cook greek meatballs you only need 34 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to cook Greek Meatballs:
- Get For the meatballs
- Use 1 pound ground beef or pork, lamb, chicken, turkey (or combination of beef and pork)
- Provide 1/4 cup plain breadcrumbs (paleo - omit, gluten free - use GF breadcrumbs)
- Prepare 1/4 cup finely chopped red onion
- Get 2 cloves garlic, minced
- Take 1/4 cup finely chopped Kalamata olives (I use and recommend Lindsay Naturals Kalamata Olives)
- Use 2 tablespoons chopped fresh parsley
- Use 2 tablespoons chopped fresh mint
- Use 1 large egg
- Get 1 teaspoon salt
- You need 1/2 teaspoon freshly ground black pepper
- Prepare 1 teaspoon paprika
- Take 1/2 teaspoon ground cinnamon
- Use 1/4 teaspoon freshly ground nutmeg
- You need 3/4 teaspoon oregano
- Provide 3/4 teaspoon thyme
- Get For the Roasted Vegetables:
- Prepare 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 garlic, peels left intact
- Use 2-3 tablespoons extra virgin olive oil
- Get SAUCE
- You need 1 medium red onion, chopped
- Provide 2 tablespoons extra virgin olive oil
- Prepare 1 small red bell pepper, seeded and diced
- Prepare 1/2 cup dry red wine (or use white if using chicken or turkey)
- Use 1 (28 ounce) can crushed tomatoes (I recommend certified San Marzano's from Italy)
- You need 1/3 cup chopped sun-dried tomatoes in oil, drained
- Get 1 teaspoon salt
- Get 1/4 teaspoon freshly ground black pepper
- Get 1/2 teaspoon thyme
- You need 1/2 teaspoon oregano
- You need 1 cup whole Kalamata olives, drained (I use and recommend Lindsay Naturals Kalamata Olives)
- Take 2 tablespoons chopped fresh parsley
- Get 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
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