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Before you jump to Greek Meatballs recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Very good For You.
Just about any article you read about improving your health or losing weight is going to tell you to ignore the drive through and cook all of your meals instead. This is actually very good advice. Sometimes, though, the last thing you need is to have to make an evening meal from scratch. Sometimes you just want to hit the drive through en route to your home and call it a day. There isn’t any reason that you shouldn’t be authorized to do this and not be plagued by remorse about slipping on your diet. You are capable of doing this because lots of the popular joints are now promoting “healthy” menu selections to keep their businesses up. Here is how one can find appropriate food choices at the drive through.
Milk, juice as well as water will be the best selections for beverages. Drinking a large soft drink forces hundreds of empty unhealthy calories into your diet. Usually a single portion of soda is merely eight ounces big. That portion usually contains a minimum of a hundred calories and more than a few tablespoons of sugar. A fast food soft drink is almost always at the very least twenty ounces. Generally, though, they’re 30 ounces. Choosing a soft drink as your drink raises your calorie ingestion by thousands and adds way too much sugar to your diet. It is much healthier to decide on milk, juice and also standard water.
Traditional logic tells us that one certain way to get healthy and lose weight is to skip the drive through and to banish fast food restaurants from your thoughts. Most of the time this is a good concept but if you make great choices, there is no reason you can’t visit your drive through now and then. Sometimes what you need is to let someone else produce your dinner. When you want healthy menu items, you do not have to feel guilty about visiting the drive through.
We hope you got insight from reading it, now let’s go back to greek meatballs recipe. You can cook greek meatballs using 34 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to make Greek Meatballs:
- Use For the meatballs
- Use ground beef or pork, lamb, chicken, turkey (or combination of beef and pork)
- Use plain breadcrumbs (paleo - omit, gluten free - use GF breadcrumbs)
- Use finely chopped red onion
- Use garlic, minced
- Use finely chopped Kalamata olives (I use and recommend Lindsay Naturals Kalamata Olives)
- Use chopped fresh parsley
- Take chopped fresh mint
- Get large egg
- You need salt
- Provide freshly ground black pepper
- Take paprika
- Get ground cinnamon
- Provide freshly ground nutmeg
- Prepare oregano
- Provide thyme
- You need For the Roasted Vegetables:
- Take 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 garlic, peels left intact
- Take extra virgin olive oil
- Get SAUCE
- Take medium red onion, chopped
- Get extra virgin olive oil
- Provide small red bell pepper, seeded and diced
- Provide dry red wine (or use white if using chicken or turkey)
- You need can crushed tomatoes (I recommend certified San Marzano's from Italy)
- You need chopped sun-dried tomatoes in oil, drained
- Get salt
- You need freshly ground black pepper
- Get thyme
- Prepare oregano
- Provide whole Kalamata olives, drained (I use and recommend Lindsay Naturals Kalamata Olives)
- Prepare chopped fresh parsley
- Use chopped fresh mint
Instructions 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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