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Before you jump to Greek Meatballs recipe, you may want to read this short interesting healthy tips about Finding Nutritious Fast Food.
Almost every “get healthy” and “weight loss” article you read will tell you to skip the drive through and make all of your meals yourself. This is certainly good guidance. From time to time, though, you absolutely do not need to make an entire meal for your family or even just for yourself. Once in a while you only want to pay a visit to the drive through while you’re on your way home and end the day. There isn’t any reason that you shouldn’t be authorized to do this and not be tormented by guilt about slipping on your diet. This is because most famous fast food restaurants on the market are trying to “healthy up” their choices. Here is how you can eat healthfully when you visit the drive through.
Aim for the side dishes. Not too long ago, the only real side dish item at a fast food restaurant was French fries. Now virtually all of the popular fast food places have expanded their menus. Now you can find several different salads. Chili is yet another option. Baked potatoes may also be purchased. Fruit is generally offered. There are many healthy options that do not include things like putting something deep fried into your body. Instead of the pre-determined “meal deals” try to make a meal from side dishes. This can help you keep the calorie count low and lower your fat intake.
Common logic tells us that one certain way to get healthy and lose fat is to skip the drive through and to remove fast food restaurants from your thoughts. While this is usually a good suggestion all you need to do is make a few good selections and visiting the drive through isn’t anything to worry about–when you do it in moderation. Occasionally, permitting someone else cook dinner is just what you require. When you want wholesome menu items, you do not have to feel guilty about visiting the drive through.
We hope you got benefit from reading it, now let’s go back to greek meatballs recipe. You can have greek meatballs using 34 ingredients and 6 steps. Here is how you do that.
The ingredients needed to make Greek Meatballs:
- Provide For the meatballs
- Provide 1 pound ground beef or pork, lamb, chicken, turkey (or combination of beef and pork)
- Get 1/4 cup plain breadcrumbs (paleo - omit, gluten free - use GF breadcrumbs)
- Take 1/4 cup finely chopped red onion
- Prepare 2 cloves garlic, minced
- Prepare 1/4 cup finely chopped Kalamata olives (I use and recommend Lindsay Naturals Kalamata Olives)
- Provide 2 tablespoons chopped fresh parsley
- Get 2 tablespoons chopped fresh mint
- Get 1 large egg
- Prepare 1 teaspoon salt
- Get 1/2 teaspoon freshly ground black pepper
- Use 1 teaspoon paprika
- You need 1/2 teaspoon ground cinnamon
- Get 1/4 teaspoon freshly ground nutmeg
- Get 3/4 teaspoon oregano
- Provide 3/4 teaspoon thyme
- Prepare For the Roasted Vegetables:
- Use 1 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
- Prepare 5 cloves garlic, peels left intact
- Provide 2-3 tablespoons extra virgin olive oil
- You need SAUCE
- Take 1 medium red onion, chopped
- Use 2 tablespoons extra virgin olive oil
- Get 1 small red bell pepper, seeded and diced
- Prepare 1/2 cup dry red wine (or use white if using chicken or turkey)
- Provide 1 (28 ounce) can crushed tomatoes (I recommend certified San Marzano's from Italy)
- Use 1/3 cup chopped sun-dried tomatoes in oil, drained
- Get 1 teaspoon salt
- Get 1/4 teaspoon freshly ground black pepper
- Provide 1/2 teaspoon thyme
- You need 1/2 teaspoon oregano
- You need 1 cup whole Kalamata olives, drained (I use and recommend Lindsay Naturals Kalamata Olives)
- Take 2 tablespoons chopped fresh parsley
- Get 2 tablespoons chopped fresh mint
Steps 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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