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How To make Papoutsakia with Meatballs
Karen Mintzias 1/2 lb Ground beef
2 ts Fresh oregano; chopped
1 Garlic clove; finely minced
Salt to taste 1/4 c Olive oil
1 lg Onion; diced medium
8 sm Zucchini; cut in 1/2" pieces
5 Garlic cloves; finely diced
1 1/2 tb Fresh oregano; chopped
12 oz Tomato paste
12 oz Tomato sauce
2 qt Water
1 c Rice, cooked
In a medium bowl place the ground beef, the 2 teaspoons of oregano, the 1 clove of minced garlic, and the salt. Mix the ingredients together with your hands so that they are well combined. Roll the meat into 1" round meatballs. Preheat the oven to 400 F. Place the meatballs on a flat sheet and bake them for 8 minutes, or until they are pink in the middle. Set the meatballs aside. In a large stockpot place the olive oil and heat it on medium high until it is hot. Add the onions and zucchini, and saute them for 2 to 3 minutes, or until the onions are clear. Add the 5 cloves of diced garlic and the 1 1/2 tablespoons of oregano, and saute them for 2 minutes. Add the tomato paste and tomato sauce. Stir the ingredients together and cook the ingredients for 2 minutes. Add the water. Bring the liquid to a boil and then reduce the heat to low. Simmer the soup for 45 to 60 minutes, or until the desired consistency is achieved. Add the meatballs and the cooked rice. Add more salt if necessary. Source: La Rive Gauche - Palos Verdes, California. California Beach Recipe ~ by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 Typed for you by Karen Mintzias
How To make Papoutsakia with Meatballs's Videos
Amazing Stuffed Eggplant Recipe | Papoutsakia (Little Shoes)
This delicious stuffed eggplant recipe is so good and so quick! It makes an amazing family dinner as well as a great meal-prep idea for those busy weeknights.
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Recipe:
Ingredients
1¼ cup olive oil, divided
1 yellow onion, chopped
2 cloves of garlic, minced
Salt and Pepper
1 lbs ground beef
1 can of diced tomatoes
3-4 eggplant
2 eggs
4 tbsp flour
3 cup whole milk
1½ cup parmesan cheese, powder
1 cup parmesan cheese, shredded
Directions
Preheat oven to 400F.
Heat oil in a large pot.
Add chopped onions and cook until translucent.
Add minced garlic and ground beef.
While the beef mixture cooks, hollow out 3-4 eggplants and set the chopped flesh aside in a large bowl.
Take the skins and lay them skin down on a baking pan, sprinkle with salt and pepper, and drizzle with 2 tbsp olive oil.
Cook in the oven for 10 minutes, then set the oven to broil and leave them in another 10 minutes.
While those are cooking in the oven, add the diced tomatoes to the ground beef mixture along with salt and pepper.
Add the chopped eggplant, then cover and let simmer on low-medium heat for 20-25 minutes.
While that’s cooking, (don’t forget to check your eggplant!) make the Bechamel sauce.
In a medium saucepan, add ¼ cup of olive oil or unsalted butter.
Add the flour, milk, and parmesan cheese and stir continuously until it is thickened. Set aside.
Scramble the eggs and stir them into to the ground beef mixture and set the oven temperature to 375F.
Fill the eggplant skins with the ground beef mixture and top with Bechamel sauce. Sprinkle some shredded parmesan on the top.
Bake for 10-12 minutes (or until the tops are golden brown).
Serve with salad (or the side of your choice) and enjoy!
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Chef: Tina Kokonas
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Greek papoutsakia (stuffed aubergines in the oven)
This is a traditional Greek dish named papoutsakia a very tasty and delicious recipe for all the family
How To Make Moussaka-Stuffed Eggplant (Papoutsakia) | Rachael Ray
Watch Rach prepare papoutsakia—little shoes in Greek—eggplant boats that she stuffs with ground lamb or beef, tomatoes and white sauce.
Melitzanes Papoutsakia: Stuffed Eggplants/Dimitras dishes episode 15
μελιτζάνες παπουτσάκια
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Delicious Melitzanes Papoutsakia Recipe - Greek Stuffed Eggplants
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Papoutsakia I Epiros Recipe