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How To make Spaghetti with Greek Meatballs and Tomato Feta Sauce
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
Greek Meatballs in Tomato Sauce (Soutzoukakia)
Mediterranean Living's George Zikos and Bill Bradley show you how to make a traditional meatball recipe from Thessaloniki, Greece.
Find the recipe at:
For more Mediterranean Diet Recipes go to:
mediterraneanliving.com
Chicken Meatballs in a Creamy Spinach & Feta Sauce
get the recipe here:
Ingredients
For the Meatballs:
1 pound ground chicken thigh meat
1/2 cup unseasoned bread crumbs
1/4 cup shredded parmesan cheese
1/2 large onion, finely chopped
a handful of fresh parsley, finely chopped
1 egg, beaten
3 garlic cloves, grated
1 and 1/2 teaspoons salt
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
For the Sauce:
3-4 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, grated
8-12 oz spinach leaves
1/2 cup heavy cream
1/2 cup chicken broth
4 oz feta cheese
pinch of crushed red pepper flakes
lemon wedges for garnish
Instructions
Make the Meatballs:
Pulse the onion in a food processor until finely chopped. Add it to a large mixing bowl.
Pulse the parsley until finely chopped and add to the mixing bowl along with all of the other meatball ingredients. Mix together until combined.
Form the meatballs and place them on a tray. (make extra and freeze them up to 3 months)
Cook the Meatballs:
Add some oil to a large skillet over medium heat. Add the meatballs to the skillet and cook for 8-10 minutes or until golden all around. Flip them approx. every 2 minutes. Transfer the meatballs to a plate and if the skillet has too much oil, remove it until there are about 3-4 tablespoons left in the pan.
Reduce the heat to low and add the finely chopped onion. Cook until soft and golden. Add the garlic and warm through for a few seconds until fragrant.
Add the spinach and season with a pinch of salt and pepper. Cook until wilted.
Add the cream and broth and cook for 5 minutes. Add the meatballs, crumble the feta cheese on top and warm through for 4-5 minutes.
Remove from the heat and set aside. The sauce will thicken as it sits. Squeeze some fresh lemon juice on top.
Serve with pasta, bread or cauliflower rice. Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
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By: LowNotes
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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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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
Greek Pasta Menu:
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Spaghetti and Meatballs | Akis Petretzikis
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Let's prepare the classic Italian recipe for homemade spaghetti and meatballs! Super tasty, juicy and tender meatballs made with ground beef are slow-simmered in a flavorful homemade tomato sauce and served with spaghetti. This dish will become your new family favorite!
Recipe:
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
Video Editor: Mihalis Barbaris
Featured Partners: Mary-Rose Andrianopoulou, Katerina Vasilakopoulou, Markos Papakonstantinou, Anna-Maria Volanaki, Lefteris Antoniou, Giannis Borompokas, Artemis Tsipi, Martha Angelopoulou, George Athanassiadis, Valia Athanasopoulou
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Keftedes Youvetsi: One Pan Baked Meatballs & Orzo Pasta
Print this recipe here:
Serves 8
For the Meatballs:
• 2 pounds lean ground beef
• 2 small onions, finely chopped
• 2 garlic cloves
• 1 bunch parsley (1/2 cup chopped)
• 1 and ½ cups unseasoned bread crumbs
• 1 cup milk
• ½ cup shredded parmesan cheese, optional
• 2 eggs
• 2 teaspoons dried oregano
• Salt and freshly ground black pepper, to taste
• ¼ teaspoon crushed red pepper flakes, optional
For the tomato sauce:
• 1 medium onion, finely chopped
• 1/3 cup of olive oil
• 4 large garlic cloves, grated
• 1 (28 ounces) can of tomatoes, pureed in the blender
• Salt and black pepper, to taste
• 2 teaspoons dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 4 cups water or chicken stock
1-pound orzo
1 and 1/2 teaspoons sea salt
Garnish:
• 1/4 cup chopped fresh parsley for garnish
• 4 ounces feta cheese, crumbled
1-2 cups ice cubes
Preheat the oven to 500 °F, 260 °C.
Make Ahead Tips: The meatballs can be made 1 day ahead and stored in the refrigerator. They can also be formed and stored in the freezer for up to 3 months.
To Make the Meatballs:
1. Chop the garlic in the food processor until minced. Add the parsley and pulse until finely chopped.
2. Add the onions to the food processor and pulse until finely chopped.
3. Whisk the milk and egg together.
4. In a large mixing bowl, combine all of the meatball ingredients and knead well to combine and evenly distribute everything.
5. Form golf-sized meatballs and place on a baking tray
Roast the Meatballs:
Place 18-20 meatballs in a 9 by 13-inch (broiler-safe) baking dish and roast the meatballs for 10 minutes. Turn the broiler on and cook the meatballs for 5 minutes. They will become golden.
Set the pan aside and allow the meatballs to rest for 5-10 minutes. Carefully release them from the pan using a spatula. Leave them in the same baking pan.
To Make the Sauce:
1. In a saucepan, combine the chopped onions and oil and cook over medium heat for about 10 minutes or until they are soft and golden. Add the grated garlic and stir to warm through.
2. Add all of the remaining sauce ingredients, except for the broth/water and cook over medium heat until thickened. About 10-15 minutes.
3. Taste and adjust seasoning if needed.
4. Add 4 cups water/chicken broth and bring to a boil
Reduce the oven’s temperature to 400 °F, 200 °C.
Put it all together:
Place the orzo in the baking pan and pour the tomato sauce on top. Season with 1-2 teaspoons of salt. Mix it together.
Bake on the center rack of the oven, uncovered, for 45 minutes or until the orzo is cooked, al dente.
Remove from the oven and add the ice cubes. Mix well. Garnish with parsley and feta cheese.
ENJOY!!
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