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How To make Spaghetti with Greek Meatballs and Tomato Feta Sauce

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For the meat 1 slice of homemade-type white bread,

torn into pieces
1/4 cup milk
1 pound ground lamb
1 teaspoon minced garlic
1/3 cup minced fresh mint leaves
3 tablespoons minced scallion
1/8 teaspoon cinnamon
1/2 teaspoon salt, :

or to taste
1/2 teaspoon freshly ground pepper, -- or to taste
For the sauce: 1 cup finely chopped onion
3 tablespoons olive oil
2 28-ounce cans Italian plum tomatoes, drained in a colander
1/2 cup dry white wine
2 tablespoons finely grated carrot
1/2 teaspoon minced garlic
1 tablespoon minced fresh mint leaves
6 ounces Feta, cut into 1/4-inch dice -- (about 1 cup)
1 pound dried spaghetti
Make the meatballs:
In a bowl let the bread soak in the milk for 3 minutes. Add the lamb, garlic, mint, scallion, cinnamon, salt, and pepper, and combine the mixture well. Roll the mixture into 1-inch balls, in a large kettle brown the meatballs over moderate heat for 5 minutes, or until they are just firm to the touch, and transfer them with a slotted spoon to a plate.
Make the sauce:
In the kettle cook the onion in the oil over moderately low heat, stirring occasionally and scraping up the brown bits, until it is softened. Add the tomatoes, chopping them with a spoon, and stir in the wine, carrot, garlic, salt and pepper to taste. Bring the liquid to a boil and simmer the mixture, stirring occasionally, for 15 minutes. Add the meatballs and any juices that have accumulated on the plate and simmer the mixture for 5 minutes. Stir in the mint and the Feta and keep the sauce hot over moderately low heat, stirring occasionally.
In a kettle of boiling salted water cook the spaghetti for 8 to 10 minutes, or until it is al dente, and drain it well. Transfer the spaghetti to a heated platter and spoon the sauce over it.

How To make Spaghetti with Greek Meatballs and Tomato Feta Sauce's Videos

Meatballs in Tomato Sauce | Akis Petretzikis

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Try this classic and delicious comfort food dish and one of my favorites! These meatballs cooked directly in a rich tomato sauce with a kick of cumin will fill your house with aromas! Just follow my instructions, serve with French fries and feta cheese, and there you have a dish that you will love!

Recipe:

Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.

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Video Editor: Mihalis Barbaris

Featured Partners: Mary-Rose Andrianopoulou

#akiskitchen #akispetretzikis #meatballs #comfortfood #meatballsintomatosauce

My Go To 15 Minute Spaghetti Recipe

This is my goto 15 minute spaghetti recipe that is not only super delicious but will get you out of a pinch as well when last minute guests show up and they're hungry. This vegetarian pasta dish only tastes like it took six hours to make but you will know better. Try it today, love it forever...

Recipe:

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Hope you guys enjoy this video and if you have any questions, comments or suggestions, just give me a shout and I'll get back ASAP!!!!!

Try this today and take your meals from ordinary to OPA!!!!!

Hope you all love it!!!!!
Cheers,
Ken

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HOW TO MAKE MEATBALLS | EASY SOFT AND DELICIOUS MEATBALLS | ITALIAN MEATBALLS

My family's favorite meatball recipe is what I'm sharing today, simple yet delicious.

Easy Soft And Delicious Meatballs

40g leftover bread or fresh bread

Sauce

1/2 of a medium onion
400g tomato purée
1/2 tsp Black pepper
Salt
3 tbsp of olive oil

Mince Mixture

400g ground beef
1 tbsp parsley
1 tbsp Parmesan cheese
1 medium clove of minced garlic
1 tsp black pepper
Salt
1 whole egg

To Add To The sauce

1 cup of water
1/2 cube of beef or chicken stock

METHOD

-Soak the bread in water for 5 minutes
-In the meantime heat the olive oil on medium-low
-Fry the onion on medium for 3 minutes
-Add the tomato,black pepper,salt, cook for 10 minutes
-Squeeze out water from the bread, add to the mince,1 tbsp parsley,1 tbsp Parmesan cheese, minced garlic ,black pepper,salt and the egg, mix thoroughly, make small meatballs
-Add the meatballs to the sauce,water and the stock,cover and cook for 30 minutes
-10 minutes into the cooking time, gently turn them, cover and cook for the remaining time, stir every now and then
-They are ready, serve with pasta or with bread
-Enjoy

#simplemeatballsrecipe#meatballs#meatballsrecipe

How To Make The Tastiest Greek Meatballs In Tomato Sauce

How To Make Greek Meatballs In Tomato Sauce

Today we will tackle the meatball, but not any meatball, a Greek meatball. These are moist, delicious and layered with flavours, so get ready, food-dees.

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Camera Setup:
Camera Canon RP:
Lens 24-105 f4 R mount :
Lights Godox SL-60 :

Kitchen Gear:
My Knife:
My Cutting Board:
Kitchen Aid Mixer:
Induction Burner:

I make a small commission on these items I do this to help support the channel. Thank you for your support!

Ingredients:

Meat balls
1/4 cup olive oil
1 small onion Finley diced
2 clove of garlic
700 g ground beef
170 g bread crumbs
1 cup cup ml milk 3.5%
1 egg
1 tbsp salt
1 tbsp chili flakes
1 1/2 teaspoon(s) cumin
2 tsp coriander
1 pinch pepper
hand full bunch mint

Sauce
1/4 cup olive oil
4 garlic clove, grated
1 tbsp Honey
1 tablespoon(s) tomato paste
Salt pepper
400 g canned tomatoes
1/2 tbsp cinnamon
1 tbsp oregano
1/2 cup red wine

We need to start by chopping our onion.

The secret to not crying, don’t cut the root. But you can’t help that here, so I’m going to cut through it anyways.

Key is to keep the root intact while dicing. Make your incisions and there you go, nice and tidy and get rid of the root.

Add ¼ cup of oil to the pan. We are going to saute these over medium heat until soft and golden. They should be translucent.

Add 3 cloves crushed garlic. Just smell that. Set these aside as they cook.

Take 170 grams of bread crumbs, whole grain to keep it a bit healthier. You can make your own or use store bought. Sometimes grocery stores will sell them just plain. I blended these ones up in my blender.

Add 1 cup of milk and mix. It should be wet, but still crumbing. You don’t want a packed down, soggy cake of crumbs.

Here are our lovely onions and garlic. Remove from the heat.

I’ve got 700 grams of lean ground beef here. Add your breadcrumbs.

Now, the breadcrumbs are the key here. They are what is going to keep your meatballs moist.

Add your onions, look at those, nice and sweet, mmmmm.

Add some chili flakes, about one tablespoon. One and a ½ teaspoons of cumin, and two teaspoons of coriander. A tablespoon of salt and some freshly cracked black pepper.

Don’t forget your mint, a little lightness to the dish. Roughly a handful, coarsely chopped.

One egg, our binder.
The fun part, the mix.
Gloves, wear your gloves and get messy.

It’ll be a wet mixture, unlike a hamburger patty that is firmer. But it will hold, just be delicate with them.

Now make little football shapes. The way the Greeks do it. So these are really more meat ovals.

Bye bye gloves, bye bye mess.

Get a large non-stick skillet on medium high heat. A little oil in the pan, about two tablespoons.

Be gentle.

12 O’Clock pattern here and go around the clock so they cook evenly. Don’t overcrowd them.

We want a nice crust here. They won’t get it when they cook later.

Layers of flavour. The juicy inside, the lovely crust, the savoury sauce!

In a high sided pan, add ¼ cup of oil and 4 cloves of crushed garlic. Saute on a medium heat. Don’t burn the garlic.

700 ml of diced tomatoes, you can use crushed as well if you want a smoother or thicker sauce.

One tablespoon of oregano, two teaspoons of salt, and a tablespoon of cinnamon.
The cinnamon will give it a lovely brown colour.

If you’ve already got a bottle open while you’re cooking, make sure to save a half a cup of red wine for the sauce. If you didn’t, now you have an open bottle to have with these later!

Add a tablespoon of honey for a hint of sweetness.

Now we add our meat ovals. I had just enough space, lucky me.

Place in a 400 degree oven for 45-55 minutes or until the center reaches 160 degrees F.

Meatballs are done, they look good.

Now let’s plate them up and not make a mess if you’ve forgotten to put your apron back on.

And when your camera battery dies, you magically get lovely topped meatballs, with feta and some chopped parsley.

And we’ll add tzatziki, because what doesn’t tzatziki go with? I’ll give you a link to this tzatziki recipe because it is amazing.

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Feta Stuffed Meatballs in Tomato Sauce | Akis Petretzikis

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The definition of Greek comfort food: juicy meatballs, stuffed with feta cheese and cooked in a rich tomato sauce! Just follow my instructions and enjoy a hearty meal with your family and friends.

Recipe:

e-shop:

Chef: Akis Petretzikis
Director | Video Editor: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.

Featured Partners: Mary-Rose Andrianopoulou, Katerina Vasilakopoulou, Markos Papakonstantinou, Anna-Maria Volanaki, Aggelos Sofoglou, Giannis Borompokas, Maria Xypolia, Martha Angelopoulou, George Athanassiadis, Valia Athanasopoulou

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#akiskitchen #JustHands #akispetretzikis

Greek Pasta with Meatballs Recipe

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This riff on spaghetti and meatballs uses rice-shaped pasta, ground lamb, and feta cheese. Serve a new take on traditional spaghetti and meatballs. Bonus: it's easier for little hands to eat.

Prep Time: 40 minutes
Yield: 4 servings (serving size: 1/2 cup orzo, 3 meatballs, and 1/2 cup sauce)

Preparation

1. Preheat oven to 375°.

2. Cook orzo according to package directions; drain. Keep warm.

3. Combine breadcrumbs and next 6 ingredients (through garlic) in a medium bowl; stir in 1 1/2 tablespoons parsley. Add egg whites, stirring mixture until just combined. Shape mixture into 12 (1-inch) meatballs; cover and chill meatballs 5 minutes.

4. Heat oil in a large ovenproof skillet over medium-high heat. Add meatballs to pan; cook 8 minutes, turning to brown on all sides. Drain well; wipe pan clean with paper towels. Return meatballs to pan. Spoon marinara sauce over meatballs; sprinkle with cheese. Bake at 375° for 11 minutes or until meatballs are done. Sprinkle with remaining 1 1/2 teaspoons parsley. Serve over orzo.
Nutritional Information

Calories:
486
Fat:
14.1g (sat 5.7g,mono 4.5g,poly 0.8g)
Protein:
37.4g
Carbohydrate:
50.7g
Fiber:
3.9g
Cholesterol:
94mg
Iron:
5.8mg
Sodium:
919mg
Calcium:
164mg

Cooking Light, NOVEMBER 2009

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