GREEK STYLE MEATBALLS in tomato sauce & feta
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Super easy Baked greek meatballs, Made with lamb mince, tomato sauce and feta cheese. ( can substitute lamb mince for beef mince )
This is my own version i have interpreted in my own way.
Works amazing super juicy and tender meatballs, roasting it all in the oven gives the whole dish another dept of flavour, tender in the inside with the slightest crispiness to the outer layer of the meat
I hope you enjoy this recipe nearly as much as i enjoyed it. specially the eating part :)
recipe bellow:
ingredients:
500g minced lamb ( can use beef)
1/2 onion ( chopped )
4 garlic cloves minced
1/4 bunch of parsley
100g bread ( to make bread crumbs )
75ml milk
100 grams flour
100g feta cheese
100ml olive oil
For the tomato sauce:
1 tin chopped tomato
3 garlic cloves crushed
1tsp chilli flakes
3tbsp olive oil
(Simmer all ingredients together for 20 minutes)
This dish is perfect if your in a rush and want to cook up something delicious in no time.
super easy and fun to make.
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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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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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Greek Meatballs With Tomato Sauce | Soutzoukakia
How to make Greek meatballs easily and deliciously .Тhese are traditional meatballs Soutzoukakia with tomato sauce, you can garnish with boiled rice or french fries.
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Ingredients:
-1.5 lb/680 g Veal minced meat
-3 cloves Garlic
-3.5 oz/100 g Bread
-1/4 cup Red wine
-1/2 cup Water
-1 tsp Cumin
-Salt
-Pepper
-1 Egg
-2 tbsp Olive oil
For the sauce
-3 tbsp Olive oil
-1 clove Garlic
-1 tbsp Double concentrate tomato puree
-1/2 tsp Sugar
-Salt
-Pepper
-2 Bay leaves
-14 oz/400 g Canned tomato
I'll be happy if you make Soutzoukakia to let me know if you liked them below in the comments.
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Taste is a story, an adventure of the senses in which we will be happy to experience together.
With tasty respect,Delicious Adventures
Best Greek Meatballs Recipe for Spaghetti & Meatballs Dinner
In this video we cook delicious, super easy to make greek meatballs for your everyday spaghetti and meatballs recipe. Pair this with the tomato sauce cooked in the previous video and add spaghetti for a perfect, kicked up version of your everyday spaghetti.
My Italian Grandma's Tomato Sauce video:
INGREDIENTS
1.5 lbs ground beef (turkey, pork, etc.)
1/2 red onion (grated)
6 cloves garlic
1 tsp pepper
2 tsp salt
2 tsp cumin
2 tsp oregano
1/2 cup parley (fresh) - or 2 tsp dried parsley
2 eggs
1 cup panko bread crumbs
Cook in the oven at 400 degrees for 25-30 minutes.
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#spaghetti #meatballs #italiancuisine #italiancooking
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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Greek Meatballs
Beautifully flavoured with a crispy coating, these Greek Meatballs are juicy, plump and perfect for a mezze / starter or for a meal! Print recipe: