Greek meatballs

I found this recipe in the weekend edition of the Wall St. Journal as good "noshing" food for New Year's and had to give it a try, with a few minor changes. It comes from chef Michael Symon of the Parea Greek restaurant in New York and Lola & Lolita Bistro in Cleveland. The meatballs are quite tasty and work well dipped in a little yogurt.

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Greek Meatballs Recipe Print Options Add to shopping list Ingredients

• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 jalapeсo, seeded and minced
• 1 large shallot, minced
• 1 pound ground lamb
• 4 ounces salt pork, ground or finely minced
• Zest of 1 orange
• 2 tablespoons chopped mint
• Freshly ground black pepper
• Greek yogurt for dipping

Method

1. Heat a small pan over medium heat and add oil, garlic, jalapeсo and shallot, and cook for 1 minute, then let cool.
2. Meanwhile, crumble lamb into a large bowl. Evenly scatter salt pork, orange zest and mint over lamb, and season with pepper. Sprinkle the cooled garlic mixture over lamb. Gently mix until just combined, then form into 1ј-inch balls and transfer to a plate or sheet pan.

3 Heat a large cast iron pan over medium to medium high heat. Working in batches if necessary to prevent crowding, brown meatballs on all sides until cooked through, 8 to 10 minutes. Serve warm with toothpicks or skewers with plain yogurt.

Note: Meatballs can also be cooked ahead, refrigerated and reheated in the microwave on high for 2 minutes.

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• Greek meatballs crock pot repeat with remaining meatballs.
• Greek meatballs and sauce greek meatballs, otherwise known as keftedes are traditionally made with lamb or beef and make a delicious appetizer with some tzatziki (cucumber yogurt sauce) for dipping

Makes about 20 meatballs.
Keftethes (keh-FTEH-thes) are savory Greek meatballs that are served as an appetizer or meze (meh-ZEH). The traditional recipe calls for frying the meatballs, but I've found that this baked version is quite good and a bit healthier. For the tastiest meatballs, prepare the ground meat mixture earlier in the day and allow it to sit in the refrigerator for at least an hour. This allows the flavors to really meld.

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Preheat the oven to 375 degrees. Line a baking sheet with aluminum foil and lightly grease with either the cooking spray or brushed on olive oil. In a large mixing bowl, combine all the ingredients and mix well. Cover with plastic wrap and allow mixture to sit in the refrigerator for at least an hour. Roll the meat mixture into balls about the size of a walnut. Place on greased baking sheet about an inch apart. Bake in 375 degree oven for about 40 minutes, turning the meatballs midway through the cooking time. Allow the meatballs to cool before serving. If you prefer the traditional frying method, you will need to dredge the rolled meatballs lightly in flour making sure to shake off any excess. Heat olive or vegetable oil and add the meatballs in a single layer. Fry until nicely browned on all sides.

1. Greek meatballs tomato sauce recipe in a pan: spray olive oil in a large nonstick frying pan and cook over low heat 
2. Greek meatballs tomato sauce on the grill: clean grill well before cooking and spray grate with oil
3. Greek meatballs gravy recipe cook on low until cooked through
4. Greek meatballs cinnamon mix meats, onion, garlic, salt, pepper, oregano and mint
5. Greek meatballs spaghetti remove crusts from bread slices, process into crumbs (i use my mini food processor) and moisten in milk
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7. Greek pasta meatballs cooking light 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
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10. Greek dish of meatballs 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)
11. Mini greek meatballs good hot or at room temperature
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Dunk bread quickly in milk and press the liquid out to dampen the bread. Combine the beef, bread, onion, garlic, oregano, mint, vinegar, eggs, nutmeg, salt, and pepper in a bowl and mix well. Take a large spoon of the mixture and roll into a ball until all the mixture has been rolled.
In a saute pan, add the olive oil and bring it to 360-degrees F for frying. Dust the balls in flour and add to the oil. Brown on all sides, leaving room in the pan to roll them around. Pull from the pan and drain on paper towels. Serve with pita and cucumber yogurt sauce.

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Are you head-over-heels in love with meatballs? No? I was never a big meatball fan either. But then Mama made greek meatballs, and I found myself in an alternate meatball universe. These weren’t meatballs so much as they were fluffy meat clouds with a crispy crust that released a minty oregano-scented steam when pierced. You may think this hyperbole; if so, just try them.
I should probably mention that this is not one of the quick and simple greek recipes. It’s not particularly difficult in the sense of requiring arcane cooking skills, but it does require a bit of time. Don’t come home from work at 6 pm and expect to have these on the table before everybody goes to bed famished and angry.   I like to mix up a batch on a Friday because I get home earlier than usual, and then the meat mixture sits in the refrigerator until the next day when I have time to roll out the meatballs and fry them up.
I can’t tell you exactly how long the prepping takes because I take a lot of breaks while I’m cooking. I can tell you that it takes about 45 minutes to roll out the meatballs and about 45 minutes to fry them. This works out great if you have a helper. Usually I roll and Zoe fries; I get a head start as she waits for the oil to heat up, and then she finishes the last batch of meatballs about 10 minutes after I rolled them.

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• Veg greek meatballs over the next few weeks i will share more of the recipes that we cooked
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• Greek meatballs 2012 if you are ever in mildura, you should check out their wonderful cafe and bakery in the langtree mall town centre

By the way, Mama is renowned as an amazing meatball maker amongst all her friends and family in Greece. This is not just any old Greek meatball recipe, it is Mama’s exact kefted recipe, coveted by many, known by few.
Put a generous layer of flour in a shallow pan and drop spoonfuls of the meat mixture into it. Scoop some flour on top of the meat blobs, then pick them up and roll them between your palms into spheres. This meat mixture is pretty wet, so quite a bit of flour will stick to the meatballs. This is what makes the exquisitely crunchy exterior. How big should the meat mixture spoonfuls be? For small meatballs, scoop out about a teaspoonful, for larger meatballs, scoop out about a tablespoonful. For larger meatballs you should flatten them slightly so they cook through quicker. How do you decide on the size? Well, if you want to totally wow people, make them smaller. That way there’s a more crunchy exterior to set off the fluffy interior, plus they just seem fancier. On the other hand, if you’re just trying to feed people, make them bigger so that you can get them on the table faster.