Greek Lamb Meatballs recipe – A delicious taste of Greece

Juicy and well seasoned ground lamb, infused with the aromas and flavors of fresh mint, garlic and oregano, garnished with cooling tzatziki sauce, served with delicious crispy and fluffy pita bread. Well, one couldn’t ask for more! 

Although I just love the classic Greek meatballs made with pork and beef, I think you will agree that there is nothing better than the smell and deliciousness of some fried Greek lamb meatballs. So if you like me, just love lamb, this traditional Greek lamb meatballs recipe is made just for you! Just like my Spicy minced Lamb Kofta Kebab Recipe (Giaourtlou)!

Greek Meatballs is a famous Greek appetizer, commonly served as part of a meze platter. Keftedes can also be served as a filling meal with some basmati rice and a nice Greek feta salad. Leftovers (which is a good thing in this case!) can make a delicious brand new dish (click for recipe), added in a tomato-based sauce with some mashed potatoes, or pasta.

Greek Lamb Meatballs recipe – Frying or Baking?

Although this Greek lamb meatballs recipe requires frying the meatballs to achieve that extra crispy texture and lots of flavor, you can also bake / grill them in the oven. The grilled version is much lighter than the fried, so you can save some calories and enjoy them guilt free! If you choose to bake your Greek lamb Meatballs, try adding some crumbled feta cheese in the mixture for that extra twist.

The perfect Greek lamb meatballs always consist of a crisp exterior and juicy interior. To achieve the perfect result, fry the meatballs in a single layer in plenty of oil that just covers the meatballs.

Not overcrowding the pan is vital for a delicious crispy crust to form. If you add too many of those Greek lamb meatballs in the pan, the temperature of the oil will decrease. Keeping the oil hot will crisp up the outside while keeping the inside juicy and tender.

Heat the oil to medium-high heat, just before it starts smoking. To check the oil temperature, test it using a small piece of bread crust . If the oil begins to sizzle around it, creating small bubbles then you are ready to go. Turn the meatballs occasionally in the pan and adjust the heat to avoid burning until they have a formed a rich golden brown crust.

So go ahead, give this traditional Greek lamb meatballs recipe a try and make your family and friends happy in less than 40 minutes! Recipe makes enough for about 40 meatballs which depending on whether you have it as a starter or main can serve anything between 5 to 10 people.

Crispy Greek Lamb Meatballs recipe (Keftedes Arni)

(813 votes, average: 4.69 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 25 min
• Cook Time: 15 min
• Total Time: 40 minutes
• Yield: 55 pieces
• Category: Appetizer
• Method: Fried
• Cuisine: Greek

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Description

A traditional Greek lamb meatballs recipe (Keftedes arni). If you love lamb, this traditional Greek lamb meatballs recipe is made just for you! A famous Greek appetizer, commonly served as part of a meze platter.

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Ingredients

• 1 kg ground lamb (35 oz.)
• 1 large red onion, grated
• 2 cloves of garlic, minced
• 1 tsp dried oregano
• 2 tbsp fresh mint, chopped
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 a cup breadcrumbs
• 1 egg
• 1 tbsp olive oil
• 1 tbsp finely grated Greek kefalotyri cheese or good-quality pecorino or Parmigiano-Reggiano (optional)
• salt and freshly ground pepper
• flour for dredging
• oil for frying

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Instructions

1. To prepare this traditional Greek lamb meatballs recipe (arnisioi keftedes), add all the ingredients into a large bowl and mix , squeezing with your hands, to allow the flavours to blend. Cover the bowl with some plastic wrap and let it rest in the fridge for at least 15 minutes.
2. To form your Greek lamb meatballs, roll the mixture into balls, the size of a walnut. Dredge lightly each meatball in flour, until well covered. Transfer to a plate, shaking off any excess flour.
3. The traditional way of cooking Greek lamb meatballs is frying them in plenty of oil.
4. To fry Greek lamb meatballs use a large, deep skillet and pour in the oil to a depth of 1/2 an inch (1,5 cm). Heat the oil over medium-high heat until it begins to ripple. Add the lamb meatballs in batches in a single layer and fry for about 7 minutes, turning occasionally, until browned and crisp on all sides. Using a slotted spoon, remove the meatballs to a plate lined with paper.
5. If you prefer a lighter version, you can bake/ grill the meatballs. Preheat the oven at 200C, place the lamb meatballs on greased baking sheet about an inch apart. Bake for about 20 minutes, turning the meatballs upside down midway through cooking time.
6. Greek lamb meatballs are ideally served as an appetizer (meze) with some creamy tzatziki sauce and pita breads  or as a main course with some basmati rice and Greek salad. Enjoy!

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Nutrition

• Serving Size: 1 piece
• Calories: 80kcal
• Sugar: 0.2g
• Sodium: 63.3mg
• Fat: 6g
• Saturated Fat: 2.1g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 2.8g
• Fiber: 0.2g
• Protein: 3.6g
• Cholesterol: 16.7mg

Keywords: Greek Lamb Meatballs, Lamb Keftedes recipe

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The post Crispy Greek Lamb Meatballs recipe (Keftedes Arni) appeared first on My Greek Dish.

And the best part? They are dead simple to make. Ready in only 20 minutes, this traditional homemade minced lamb kofta kebab recipe never fails to impress!

So go ahead, read along to discover my delicious recipe, step by step photos, tips and tricks, serving suggestions and more!

What are minced lamb kofta kebabs?

This is a traditional lamb kofta kebab recipe with minced lamb from Constantinoupoli. It is one of the brightest examples of the influence of Turkish cuisine on lots of popular Greek dishes.

However, in Greece, most kebab recipes are prepared with ground meat formed in oblong-shaped burgers around a skewer.

There are two other types of street food meat – pieces of meat-on-a-skewer, which are called souvlaki and chopped meat of a spit roast, called gyros.

What is the difference between Shish kebab and Kofte/ Kofta kebab?

• Kofta kebab: A traditional lamb kofta kebab is made of minced meat and is seasoned with more than ten different herbs and spices. Needless to say it tastes like heaven, and is one of the most popular dishes in Greece, served in every taverna.
• Shish Kebab (also kebap or kabab) is a Middle Eastern dish where pieces of meat, fish, or vegetables are roasted or grilled on a skewer or spit. It originates in the Middle East and has later been adopted in the Greek cuisine.

Spicy Minced Lamb Kofta Kebab Key Ingredients

1. The meat: You need both ground beef and ground lamb for the recipe as well as onion and garlic to cook them with as this helps to nicely offset the spices. The key here is in the lamb mince which has lots of flavour and a little fat that is necessary for that extra flavour!
2. The spices: I use oregano, parsley, cumin, cinnamon, hot paprika and powdered spice berries with tomato puree for the flavouring of the meat. If you like them spicy, you can also add some cayenne pepper!
3. Yogurt sauce: Tomatoes, butter, garlic and cinnamon are added to the Greek yogurt making the sauce to serve your kebabs with. Alternatively, you could also serve them with some refreshing tzatziki sauce as well!
4. Serving: Pita breads are the perfect base for this dish. You can grab some in your local Greek deli or simply make your own home made pita breads! Finally you’ll also want some wooden or metal skewers to cook the meat on and serve.

Key Preparation Steps

There are just a few steps needed to make your Lamb Kofta Kebabs (Giaourtlou):

1. Make the lamb koftas
2. Assemble and cook the koftas
3. Bake the pita breads
4. Optionally, make the yoghurt and tomato sauce (Giaourtlou) and serve

Make the lamb koftas

In a large saucepan, heat the olive oil, chopped onion and garlic over medium-high heat until softened. Then, in your food processor, add the minced meat, spices and tomato puree and season with salt and pepper. Blitz it on high until they form a paste.

Then, add the chopped parsley and sautéed onions and garlic in your processor and blitz again until fully combined. Remove the lamb kofta kebabs meat mixture from the food processor and place in a bowl.

Finally cover with plastic wrap and let it rest for 1 hour. However, the longer you leave them marinade the better, so if you have time, it’s preferable to let the kebabs marinade in the fridge overnight.

Assemble and cook the koftas

To assemble the kofta kebabs, start by cutting the wooden skewers using a pair of scissors to fit your griddle pan. To prevent them from burning, soak them in a bit of water.

Then gently grab a handful of your meat mixture and squeeze it around the skewers, spreading it evenly and forming your kebabs. Each should be about 10-12cm/4 inches long. 

Finally, refrigerate until you’re ready to cook them. If possible, let them chill for 30 minutes to allow the meat to firm up against the skewers.

To cook them, preheat your grill or griddle pan over high heat. Brush the kofta kebabs with olive oil and cook for 8 to 10 minutes, turning them often, until they’re golden brown on all sides and fully cooked through.

Preparing the pita breads

To save time, prepare the pita breads while your lamb kofta kebabs are cooking. Start by preheating your oven to 250C/480F. Grab your pitas and layer them in a sheet pan, then lightly oil them with a cooking brush and lastly sprinkle them with some salt and oregano. 

Finally, place your sheet pan with your pitas on the top rack and cook for 2-3 minutes until golden brown. If you’re baking your kebabs, place your pitas on the rack above them.

Make the yoghurt and tomato sauce (Giaourtlou)

I love serving my kebabs with my delicious yoghurt, garlic and tomato sauce, as I love the cooling texture of the yogurt against the freshness of the tomato and the meatiness of the kebabs!

In Greece this sauce is called giaourtlou, pronounced “yiaourtlou” and literally means yoghurt sauce! So if you have the time to make it, this sauce is definitely worth it!

To prepare the giaourtlou, heat some butter in a saucepan and add the chopped tomatoes, garlic, and seasonings. Simmer for 5-10 minutes. 

Then lay a pita bread on a plate, then top with lamb kebabs, two tablespoons of tomato sauce, 1 tablespoon yogurt, and finally sprinkle some sliced red onions.

Variation: Lamb Kofta Kebab with Yogurt, roast Peppers and Tomatoes

Another delicious alternative is to serve the kofta kebabs with some roast peppers and tomatoes and a full spoon of yogurt seasoned with a pinch of cumin, salt, pepper and lemon zest.

Grill the peppers and tomatoes on a griddle pan over high heat to get them all nicely coloured and finish in the oven along with the kebabs for extra flavour.

Top tips to make your Lamb kofta kebabs

Traditionally, lamb kofta kebabs have a completely different texture than just “burgers-on-a-stick”. When making Greek burgers (click here for recipe), your meat mixture shouldn’t be overworked. That way they remain fluffy and airy.

However, the kofta kebabs must be tight and firm, but still juicy. So when preparing this traditional minced lamb kebab recipe, butchers and tavernas season the ground meat with spices and then cut it into little pieces with two large kitchen knives, traditionally called “baldades”. This allows the spices to infuse the meat and almost form a ground meat paste.

You can replicate this procedure at home by using a food processor. All you need to do is pulse the ground meat for 10-15 seconds, until it is very finely chopped and the spices have fully “penetrated” the meat.

If you prefer your ground lamb kebabs to be fluffier (like a burger) simply mix the ingredients using your hands.

Finally, when cooking them, of course, the best option is to grill the kofta kebabs on a char-coal barbecue, to get them all crunchy and smokey.

However, if you don’t have access to one or are in a hurry, the best alternative is to use a heavy grill pan or the grill setting in your oven.

How to make your Lamb Kofta easy to digest?

Minced Lamb Kebabs (Kofta) owe their unique distinctive flavour and taste to the aggressive seasoning used on the meat. For example, in this lamb kebab recipe, more than 10 different herbs and spices are used! The downside is that the kebabs can become a bit hard to digest.

To avoid this, a little trick that I use is to sauté the onions and garlic before adding them to the ground meat mixture. Doing this means that the meat is still infused with those gorgeous aromas, but because the aromatics are cooked, they are more discreet and gentle on the stomach.

Why do my Koftas fall apart?

There are three common reasons your koftas may fall apart when cooking:

1. The meat is not finely ground. You need to work the meat thoroughly so all the ingredients bind together. Using your food processor is the easiest way but you can also work the mixture with your hands. Just make sure it is thoroughly mixed and “kneaded”.
2. Not enough pressure is put on them when forming the meat skewers. Without this, they cannot bind together properly and once the heat is applied, they will fall apart. 
3. They are cooked for too long.  Make sure you cook them enough for them to cook throughout but don’t overdo it as the meat may dry out resulting in them falling apart.

Making ahead of time and storing

You may prepare this ground lamb kebab recipe in advance. Form the meat kebabs on your skewers and place them on a platter. Wrap the platter tightly in plastic wrap or foil and refrigerate for 1-2 days. Remove the skewers from the platter, brush with oil, and grill as directed.

Can You Freeze Ground Lamb Kebabs?

You may also freeze this lamb kofta dish. I prefer freezing them after I’ve formed them but before baking them, so they are cooked on the day and are served piping hot.

To prepare them for freezing, form them on the skewers, wrap them individually in plastic wrap and store in an airtight container or a freezer bag. That way you can serve them in individual portions! 

When you want to serve, simply take them out from the freezer, let them defrost overnight and cook in your BBQ, griddle pan or oven until cooked throughout. When frozen, they will last for up to four months.

Pairing suggestions and similar recipes

I love pairing my minced Lamb Kofta Kebabs with a refreshing, traditional Greek feta salad and some extra dips, like some traditional tzatziki sauce, hummus and fava (split peas puree). Also if I’m making a proper BBQ platter I always love pairing them with some traditional Greek BBQ dishes like:

• Marinated Greek Beef Souvlaki Skewers (Beef Kabobs) recipe
• Marinated Greek Lamb Souvlaki recipe (Skewers) with Pita and Tzatziki
• Pork Souvlaki (Skewers) with Tzatziki Sauce
• Homemade Greek Pork Gyros Souvlaki recipe
• Homemade Greek Chicken Gyro recipe
• Greek Chicken Souvlaki recipe (Skewers) with Tzatziki
• Vegetable Skewers (Souvlaki) with Halloumi and Pita Bread
• Easy Beef Gyro recipe wrapped in Pita Bread

So go ahead, prepare his traditional minced lamb kofta kebab recipe for your friends and family and enjoy it over a glass of cold beer!

Spicy minced Lamb Kofta Kebab Recipe (Giaourtlou)

(583 votes, average: 4.70 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 10 min
• Cook Time: 10 min
• Total Time: 20 minutes
• Yield: 6 kebabs
• Category: Main
• Method: Grilled
• Cuisine: Greek

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Description

Spicy minced Lamb Kofta Kebab recipe (Giaourtlou)! With only 20 minutes prep time, these lovely homemade Lamb Kebabs will become the talk of your barbecue!

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Ingredients

For the lamb kofta kebab

• 250g mince lamb (9 oz.)
• 250g mince beef (9 oz.)
• 1 red onion, finely chopped
• 2 cloves of garlic, minced
• 2 tbsps olive oil
• 1 tbsp dried oregano
• 1 (flat) tsp cumin
• 1 (flat) tsp cinnamon
• 1 (flat) tsp hot paprika
• 1 (flat) tsp powdered all spice berries
• 2 tsps salt
• 1/2 tsp pepper
• 1/2 a bunch parsley, chopped
• 1 tsp tomato puree
• 1/2 tsp pepper cayenne (optional)

To serve the kebabs

• 4–5 pita breads
• olive oil
• 1 tsp dried oregano
• 6 wooden or metal skewers

Kofta kebab Giaourtlou (alternative serving with yogurt sauce)

• 4 tomatoes, finely chopped
• a pinch of cinnamon
• 2 tbsps butter
• 1 clove of garlic, finely chopped
• salt and freshly ground pepper
• 500g strained Greek yogurt (17 oz.)

 

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Instructions

For the lamb kofta kebab

1. To prepare this minced lamb kofta kebab recipe, heat a saucepan over medium high heat, add the olive oil, the chopped onion and garlic and sauté, until tender. In the meantime, add in a large bowl the minced meat, the spices and the tomato puree. Season well with salt and pepper and mix the mixture well, squeezing the ingredients with your hands (or a food processor). Add the chopped parsley and the sautéed onions and garlic. Using your hands mix all the ingredients together until combined.
2. Place the mixture for the lamb kofta kebabs in a bowl, cover with plastic wrap and leave in the fridge to rest for 1 hour. (If you have the time it’s best to leave the kebabs in the fridge overnight).
3. To assemble the kofta kebabs, cut the wooden skewers to fit your griddle pan and soak them in water. (This will prevent them from burning). Gently squeeze the meat around the skewers to form log-shaped kebabs, each about 10-12cm long. Make sure the meat is spread to an even thickness. Refrigerate the kebabs until you are ready to grill. If you have time, it is best to chill 30 minutes to let flavours mingle and firm up meat. (The ingredients for this lamb kebab recipe are enough for 6 skewers).
4. Preheat a grill or griddle pan on a high heat. Brush the kofta kebabs with live oil and cook for about 8 to 10 minutes, turning occasionally, until nicely coloured on all sides and cooked through.

To serve the kebabs

1. While your lamb kofta kebabs are cooking, prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to lightly oil the pita breads on both sides and season with salt and oregano. Place a large oven tray at the bottom of the oven and place the pita breads on top of the tray. Bake for 2-3 minutes.

Kofta kebab Giaourtlou (alternative serving with yogurt sauce)

1. Alternatively you can serve the kofta kebabs with tomato sauce and Greek yogurt (kebab giaourtlou).
2. To prepare the tomato sauce for the lamb kebabs melt the butter in a sauce pan, add the chopped tomatoes, the garlic and seasoning and simmer for 5-10 minutes.
3. Layer a pita bread on a plate, top with the lamb kebabs, add two full spoons of the tomato sauce, 1 tbsp yogurt and garnish with sliced red onions.

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Nutrition

• Serving Size: 1 kebab (without serving propositions)
• Calories: 224kcal
• Sugar: 0.9g
• Sodium: 829.7mg
• Fat: 15.9g
• Saturated Fat: 5.6g
• Unsaturated Fat: 9.3g
• Trans Fat: 0g
• Carbohydrates: 3.7g
• Fiber: 1.2g
• Protein: 16.6g
• Cholesterol: 55.4mg

Keywords: minced lamb kebab, spicy lamb kebab, lamb kofta kebab, giaourtlou kebab

The post Spicy minced Lamb Kofta Kebab Recipe (Giaourtlou) appeared first on My Greek Dish.

Youvarlakia soup – A traditional Greek wintery recipe

This Greek meatball soup (youvarlakia or giouvarlakia soup) is a classic delicacy made basically with meatballs (youvarlakia) and rice. It’s sounds really simple, but it’s simplicity of preparation and presentation, which is part of the Greek cooking, takes nothing out of it’s exquisite taste!

The secret ingredient for this extra creamy Greek recipe for youvarlakia soup is the Avgolemono – an egg lemon sauce that is often added in Greek recipes and acts as a thickening agent, giving this soup a unique texture and flavour.

How to make the perfect Avgolemono for your Youvarlakia Soup

This Greek meatball soup recipe for youvarlakia includes the traditional recipe for preparing an egg lemon sauce (avgolemono). Although the basic Greek recipe is relatively simple, my experience has shown me that it can be really tricky.

If you have ever tried making youvarlakia soup or any other Greek recipe which includes Avgolemono before, you must know that lots of things can go wrong leading to a disaster.

The most common mistake is that the Avgolemono – egg lemon sauce curdles and gets lumpy. To prevent you from making the same mistakes I have put together this short and simple guide to the perfect egg-lemon sauce and help you succeed every single time.

Serve this delicious Greek meatball soup (youvarlakia), while still warm with some sprinkled parsley as garnish and some crusty Greek bread to dig in all that delicious sauce!

Love soups?

If you love a hearty soup as much as I do then these recipes below are perfect for a cold winter’s day!

• Greek Beef Soup Recipe (Kreatosoupa)
• Traditional Magiritsa Recipe (Greek Easter Soup)
• Greek lemon Chicken Soup recipe (Kotosoupa Avgolemono)
• Greek Chickpea Soup Recipe (Revithia)
• Traditional Greek Bean Soup Recipe (Fasolada)
• Greek Lentil Soup Recipe (Fakes Soupa)
• Greek lemon chicken soup with Orzo (Avgolemono)

Traditional Greek Meatball Soup (Giouvarlakia/ Youvarlakia) in Egg-lemon sauce recipe

(783 votes, average: 4.70 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 20 min
• Cook Time: 40 min
• Total Time: 1 hour
• Yield: 4 portions
• Category: Soups
• Method: Boiled
• Cuisine: Greek

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Description

Want to make a traditional Greek Meatball Soup in Egg-lemon sauce (Youvarlakia Avgolemono)? This is a hearty and delicious dish, perfect for a cold winter’s day!

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Ingredients

For the meatballs (youvarlakia)

• 500g lean minced beef (18 ounces)
• ¼ of a cup long-grain rice (not boiled)
• ½ cup parsley, finely chopped
• 1 medium sized onion, finely chopped
• 1 egg
• 2 tbsps olive oil
• ½ carrot, grated (optional)
• 3 tbsps fresh dill, finely chopped (optional)
• 1 tsp salt
• a pinch of coriander
• freshly ground pepper

For the egg lemon sauce (Avgolemono)

• 2 eggs
• juice of 2 lemons

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Instructions

1. To prepare this Greek meatball soup, start by making the meatballs (youvarlakia). Place all the meatball ingredients into a large bowl, knead the mixture squeezing the ingredients with your hand until smooth. Leave the mixture to rest in the fridge for 15 minutes. This will prevent the youvarlakia to break up when boiled. Form the meatballs (youvarlakia) and set them aside.
2. Pour into a large pan 2 ½ cups of water and bring to the boil. Turn the heat down and gently add the meatballs (youvarlakia) in the water, put the lid back on and cook for 20-25 minutes. (The water should be enough to cover the meatballs, so add some more warm water if needed)
3. To prepare the egg lemon sauce for the Greek meatball soup, crack the eggs into a bowl and whisk. Add the lemon juice and whisk well. Add into the bowl a ladle of hot soup and whisk quickly. Add one more ladle and whisk again until combined.
4. Stir in the egg lemon sauce into the youvarlakia soup and cook for 2-3 minutes over medium heat, until warm but not boiling.
5. Serve this extra warming Greek meatball soup, while still hot with a sprinkle of chopped parsley.
6. Make sure that you do not cover any left overs until they have cooled; the sauce may curdle otherwise!!

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Nutrition

• Serving Size: 1 bowl
• Calories: 337kcal
• Sugar: 2.3g
• Sodium: 734.1mg
• Fat: 14.6g
• Saturated Fat: 4.1g
• Unsaturated Fat: 9.6g
• Trans Fat: 0.1g
• Carbohydrates: 16.7g
• Fiber: 1.4g
• Protein: 33.9g
• Cholesterol: 214.5mg

Keywords: Youvarlakia recipe, Giouvarlakia Avgolemono, Greek Meatball Soup

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The post Traditional Greek Meatball Soup (Giouvarlakia/ Youvarlakia) in Egg-lemon sauce recipe appeared first on My Greek Dish.

Which spices to use in Soutzoukakia Smyrneika?

The secret ingredient that makes these meatballs (soutzoukakia) unique is nothing else than cumin. Cumin is a very fragrant spice that will soak through the meat and infuse it with its unique aromas. But be careful to use in moderation as it can be a little overpowering!

Traditionally soutzoukakia are made with beef mince. If you’d like them to be on the healthier side you can use lean/low fat beef. If you prefer you can also use a combination of beef and pork mince.

How to make this Traditional Soutzoukakia recipe?

Soutzoukakia are prepared in three stages. The first step is to prepare your soutzoukakia meatballs mixture. Start by placing all the ingredients for the soutzoukakia meatball mixture in a large bowl. Knead them with your fingers until all the ingredients are combined and evenly spread throughout the mixture. Finally place the mixture in the fridge for about 1 hour in order for the spices to soak through the meat!

Now its time to shape your soutzoukakia. Grab a fistful of the mixture and shape using the palm of your hands into oblong meatballs. If you want to be precise get your scale out! Each Soutzoukakia meatball should weigh approximately 70 grams (2.4 oz).

You can cook your soutzoukakia in one of two ways. You can go traditional and shallow fry them or go healthy and bake them. I personally prefer to bake them as they turn out lighter, less fatty and with less calories without compromising on the taste! 

Preparing the Soutzoukakia Sauce

The second step is to prepare your soutzoukakia tomato sauce. While the Soutzoukakia are baking, pour some oil into a deep frying pan and heat it up.

Tip: use a pan  that comes with a lid! You’ll thank me later when there is less tomato splatter in the kitchen to clean!

Start by frying your onions until translucent then stir in add the tomato paste, cumin and a bit of salt and pepper. Continue to fry until the aromas from the spices start coming through. Finally add the garlic and fry for a few more minutes. This pre-cooks the aromatic spices and releases all their hidden flavours and aromas. 

Pour in your wine to deglaze the pan and let it simmer for a bit until the alcohol has evaporated. Add the remaining tomato sauce ingredients, cover with the lid and let it simmer over low heat until it just starts to thicken.

Its now time to bring the Soutzoukakia and the sauce together! Using a tong, gently place each Soutzoukakia meatball in the sauce and stir using a spatula until the sauce has covered them fully. Turn the heat down to low, cover with the lid and let it simmer for about 30 minutes until the sauce has thickened. Taste your sauce and add salt and pepper to suit your taste!

Tip: Remember to stir it occasionally and if it looks too dry add half a cup of water and stir. You don’t want them to burn! 

What to serve your delicious Soutzoukakia with?

Soutzoukakia can be served with basmati rice, mashed potatoes, fries and Greek salad. Also don’t forget your extra crusty bread!

Love meatballs? Then these delicious meatball recipes are made for you!

1. Traditional Greek Meatballs (Keftedes)
2. Greek Lamb meatballs (Keftedakia with Lamb)
3. Greek Meatballs in tomato sauce (keftedes giouvetsi)

Traditional Soutzoukakia recipe (Greek baked Meatballs in tomato sauce)

(758 votes, average: 4.78 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 70 min
• Cook Time: 20 min
• Total Time: 1 hour 30 minutes
• Yield: 6 people
• Category: Main
• Cuisine: Greek

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Description

An authentic Soutzoukakia recipe as introduced to the Greek cuisine in the beginning of the 20th century. These baked meatballs are infused with the aromas of cumin and soaked in a tasty and rich tomato sauce, making them the perfect comfort food!

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Ingredients

For the meatballs (soutzoukakia)

• 800g ground beef (28 ounces)
• 4 cloves of garlic, minced
• 2 eggs
• 2 teaspoon of ground cumin (if you are a fan of cumin, try 3–4 teaspoons)
• 1/2 teaspoon of cinnamon
• 1/4 cup of olive oil
• 5 slices of stale bread soaked in red wine and squeezed dry or 1 cup of breadcrumbs
• salt and freshly ground pepper

For the tomato sauce

• 3 cups tomato juice (passata) or tinned chopped tomatoes (800g or 28 oz)
• 1 onion, grated
• 1 cup red wine
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• olive oil
• 1 tsp sugar
• salt and freshly ground black pepper
• 2 tsps cumin
• 1 bay leaf

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Instructions

1. To prepare the soutzoukakia, knead all meatball ingredients together and leave the mixture in the fridge for 1 hour.
2. Once done, portion your meatballs and shape them into oblong meatballs about 70g/2.4oz in size. You can shallow fry gently in oil till golden brown or for a lighter dish, bake the soutzoukakia in the oven at 200C/390F till golden brown.
3. While your Soutzoukakia are baking, its time to prepare the tomato sauce. Start by sauté the onion in olive oil on medium heat until translucent. Stir in the tomato paste, cumin and a bit of salt and pepper and fry for 2 minutes. Add the squashed garlic and fry for 3-4 minutes until the garlic has cooked and its aromas coming through. Finally add the wine, the tomato juice or your tinned chopped tomatoes, sugar and the bay leaf. Bring to a boil, turn the heat down to low and simmer until the Soutzoukakia sauce starts to thicken.
4. Its now time to bring your Soutzoukakia together! Gently place the fried/ baked soutzoukakia in the tomato sauce and stir gently, being careful not to break them. Cover your pan with a lid and let them simmer on low heat for 30 minutes so the meatballs absorb all the wonderful flavours from the tomato sauce. While they are cooking give them a taste and add salt and pepper to your taste.
5. If the sauce starts to thicken too soon, add a splash of water and stir through.
6. Serve the soutzoukakia (baked meatballs) while still hot with some rice or mashed potatoes and lots of tomato sauce. Enjoy!!

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Nutrition

• Serving Size: 1 portion
• Calories: 433kcal
• Sugar: 7.5g
• Sodium: 773.6mg
• Fat: 18.5g
• Saturated Fat: 4.4g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 24.7g
• Fiber: 4.4g
• Protein: 35.6g
• Cholesterol: 134.6mg

Keywords: Soutzoukakia, Greek Meatballs in tomato sauce, Soutzoukakia Smyrneika recipe

Are you a Greek speaker? You can read this delicious recipe in Greek here Συνταγή για παραδοσιακά Πολίτικα Σουτζουκάκια.

The post Traditional Soutzoukakia recipe (Greek baked Meatballs in tomato sauce) appeared first on My Greek Dish.

This recipe is ideally made using hilopites, which is a traditional Greek egg pasta similar to tagliatelle but cut little square pieces. If you can’t find any, use some orzo pasta which will be equally delightful! Don’t forget to top with some crumbled feta and sprinkle with some chopped parsley which works wonders with this tomato based dish! And of course serve with a delicious Greek Salad and some crusty bread! Enjoy!

Greek Meatballs in Tomato Sauce (Keftedes Giouvetsi)

(449 votes, average: 4.88 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 15 min
• Cook Time: 60 min
• Total Time: 1 hour 15 minutes
• Yield: 6 portions
• Category: Main
• Method: Baked
• Cuisine: Greek

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Description

The traditional diced beef is substituted with fried meatballs (keftedes) and then baked in a rich tomato based sauce and orzo pasta or chilopites giving it that extra fresh Mediterranean flavour.

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Ingredients

For the keftedes

• 600g ground pork (20 ounces)
• 1 egg
• 1 red onion, finely chopped
• 1 clove of garlic, finely chopped
• 1 cup breadcrumbs
• 1/2 bunch fresh parsley, chopped
• some flour for dredging

For the tomato sauce

• 1/4 of a cup olive oil
• 3 cloves of garlic, finely chopped
• 1 red onion, finely chopped
• 400g canned chopped tomatoes (14 ounces)
• 400g canned tomato sauce (14 ounces)
• 1 tsp sugar
• salt
• 3 cups of warm water
• 500g/18 ounces chilopites (egg pasta, cut into little square pieces). Alternatively substitute with orzo pasta.
• 200g feta cheese crumbled (7 ounces)

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  Easy Chicken Recipe with Orzo…

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  Crispy Greek Lamb Meatballs…

• 

  Greek Meatballs recipe…

• 

  Traditional Soutzoukakia recipe…

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Instructions

1. To prepare the meatballs (keftedes), finely chop the onion and garlic. Into a hot pan, add 3 tbsps of olive oil and sauté the onion and garlic, until tender.
2. In the meantime, add in a large bowl the minced pork along with the egg, the breadcrumbs and chopped parsley. Season well with salt and pepper. Add the onions and garlic and mix well, squeezing the ingredients with your hands, until combined.
3. Roll the mixture for the keftedakia into balls the size of a walnut (or bigger if you prefer). On the bottom of a tray, add some flour and dredge the rolled meatballs lightly in flour, making sure to shake off any excess.
4. Pour some oil into a hot pan oil and fry the keftedakia, until nicely coloured on all sides. Place the meatballs on some kitchen paper to dry.
5. To prepare the tomato sauce, heat a deep pan over medium heat. Pour in the olive oil and the chopped onion and garlic and sauté. Add the chopped tomatoes, the tomato sauce, 1 1/2 cup of water, a pinch of sugar, season and stir. Let the sauce simmer for 10 minutes.
6. Preheat the oven to 200C. Into a fireproof tray, add the sauce, along with the meatballs (keftedes) and the pasta and stir. Cover with some aluminium foil and bake for approx. 40 minutes or until the pasta is cooked. Midway through cooking time, add 1 1/2 cup of warm water and remove the aluminum foil. (If the pan appears to be getting dry, pour in some more hot water). At the end, add the crumbled feta cheese and stir with a wooden spoon. Enjoy!

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Keywords: greek keftedes with tomato sauce

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The post Greek Meatballs in Tomato Sauce (Keftedes Giouvetsi) appeared first on My Greek Dish.

So read along to discover my traditional recipe, variations, side dish suggestions and my tips and tricks to make them to perfection!

What is Keftedes (Greek Meatballs)?

Keftedes (Greek meatballs) is a famous Greek appetizer, commonly served as part of a meze platter, with some creamy tzatziki sauce and pita breads, and as a side to a slice of delicious traditional Greek Moussaka. Keftedes can also be served as a filling meal with some basmati rice and a nice Greek feta salad.

Leftovers (which is a good thing in this case!) make a delicious brand new dish, added in a tomato-based sauce with some mashed potatoes, or pasta.

• Mezze platter: This dish often features in mezze platters but can also be a meal in its own right
• Loads of leftover uses: You can also make bigger batches and create other recipes with the leftovers like spaghetti with meatballs!

What you’ll need to make Greek meatballs the traditional way

• Ground Meat: You’ll want some good quality ground beef and ground pork for your meatballs. I personally use beef mince with 15% fat content and a 12% fat pork mince as I find it gives the most flavor to my meatballs! However if you want to go healthier, use a lean beef and pork mince (5% fat) together with baking them instead of pan-frying them.
• Herbs & spices: You’ll need some garlic, red onion and red wine vinegar, together with some fresh parsley, spearmint and oregano. If you can’t find spearmint, substitute with about half the quantity of regular mint as spearmint is sweeter and less intense.
• Egg and some stale bread: is used to bind the mixture. You can substitute the stale bread with some panko or plain breadcrumbs. However, the panko ones make your meatballs more fluffy!
• Olive oil is best for frying the meatballs and you’ll want a little flour as well for dredging them just before cooking.

Key Preparation Steps 

There’s only really two steps involved with making meatballs:

1. Make the meatballs by adding the ingredients together
2. Cook the meatballs either by frying or oven cooking

Make the meatballs

To make Greek pork meatballs (keftedes), combine all of the ingredients in a large mixing bowl and mix thoroughly for 5-10 minutes, squeezing with your hands to blend the flavors. Cover the mixture with plastic wrap and refrigerate for 1 hour.

Turn the keftedes out of the fridge and roll them into meatballs about the size of a walnut (or bigger if you prefer). If you’re frying them, lightly flour them before frying to ensure even browning.

Cook the meatballs

Greek meatballs (keftedes) are traditionally cooked in a frying pan. Fry the keftedes in batches of 10-15 at a time, until golden brown on all sides.

Instead of frying, you may bake / grill the keftedes in the oven. Preheat the oven to 200°C/390F and line a baking sheet with un-floured keftedes about an inch apart.

Bake for 20 minutes, turning the meatballs upside down halfway through cooking time. Because this is grilled rather than fried, it is perfect if you want a healthier option!

What’s the difference between Greek meatballs and normal meatballs?

Greek meatballs are typically made with ground pork and beef and seasoned with a variety of Greek herbs and spices. This mixture is then formed into small balls and fried until golden brown. Their unique flavour comes from their Mediterranean herbs – with parsley, spearmint and oregano giving them that deliciously fresh flavour!

Your regular meatballs, on the other hand, can be made with any type of ground meat, including pork, chicken, or turkey. The seasonings used in regular meatballs are also different, ranging from Italian-style herbs to Asian-inspired flavors.

Variations

Feeling cold? Then the traditional Greek meatballs soup in egg and lemon sauce (avgolemono) is the perfect heartwarming dish! It is a classic delicacy made basically with boiled juicy Greek meatballs (youvarlakia) and rice and finished off with delicious egg-lemon sauce.

If you love your meatballs with a tangy tomato sauce, then the traditional, fragrant soutzoukakia recipe is made for you!

Soutzoukakia is an amazing Greek recipe that was introduced to Greek cuisine at the beginning of the 20th century and has its origin in the city of Smyrni or modern day Izmir. The secret ingredient that makes these oblong-shaped Greek meatballs really unique is nothing else than cumin!

Last but not least, a very unique variation of the traditional fried Greek meatballs (keftedes), served as a main dish, is keftedes giouvetsi (Greek meatballs in tomato sauce).

The traditional diced beef of the giouvetsi is substituted with crispy fried meatballs (keftedes) and then baked in a rich tomato based sauce and orzo pasta or chilopites. Just too good to miss out on! Oh and you can always read this delicious recipe in Greek here Κεφτεδάκια τηγανητά συνταγή.

Making ahead of time and storing

These Greek meatballs can be stored in the refrigerator for three to four days. To serve, just reheat in the microwave, stove, oven or in your crock pot.

1. To reheat in the microwave, place desired number of meatballs on a microwave-safe plate and cook for 30 seconds. Then, just until heated through, repeat at 15-second intervals
2. To reheat on the stove, melt some butter in a large nonstick skillet or add a few drops of olive oil (I use both). Add the meatballs and cook over medium-low heat, stirring frequently until heated through.
3. To reheat in the oven, put them in a baking dish and cover them with foil. Bake for 10 minutes at 325 degrees to warm through.
4. To reheat in the crockpot, transfer keftedes to a lightly greased crockpot. Reheat over low for 1-2 hours, or until completely heated through, stirring 1-2 times. For extra juicy meatballs, drizzle with olive oil or melted butter while reheating.

You can also make the mixture ahead of time, cover with plastic wrap, chill, then cook when ready. Allow the meatballs to sit on the counter for 30 minutes before cooking to bring them to room temperature.

Serving suggestions

Keftedes (Greek meatballs) are ideally served as an appetizer (meze) with some creamy tzatziki sauce and pita breads or as a main course with some basmati rice and a Greek salad.

If you love my traditional meatballs recipe, these recipes below are made for you!

1. Crispy Greek Lamb Meatballs recipe (Keftedes Arni)
2. Traditional Soutzoukakia recipe (Greek baked Meatballs in tomato sauce)
3. Traditional Greek Meatball Soup (Giouvarlakia/ Youvarlakia) in egg and lemon sauce
4. Greek Meatballs in Tomato Sauce (Keftedes Giouvetsi)
5. Juicy Stuffed Burgers with Feta Cheese

Greek Meatballs recipe (Keftedes/ Keftethes)

(714 votes, average: 4.71 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 60 min
• Cook Time: 30 min
• Total Time: 1 hour 30 minutes
• Yield: 40 pieces
• Category: Appetizer
• Method: Fried
• Cuisine: Greek

Print Recipe

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---

Description

A crispy, juicy and absolutely delicious Greek meatballs (keftedes) recipe! Keftedes is a famous Greek appetizer, commonly served as part of a meze platter, with some creamy tzatziki sauce and pita breads. Find out how to make it to perfection with this traditional Greek recipe.

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Ingredients

• 500g ground beef (18 ounces)
• 200g ground pork (7 ounces)
• 1 medium red onion, grated
• 1 medium clove of garlic, minced
• 150g stale bread (5 oz.), soaked in water and squeezed to remove the excess water
• 1 large egg
• 1 1/2 tbsp fresh parsley, chopped (optional)
• 1 1/2 tbsp fresh spearmint (chopped) and a pinch dried. Or 3/4 tbsp fresh regular mint
• 2 tbsps olive oil
• 1 1/2 tbsps red wine vinegar
• 1 teaspoon oregano
• 1 teaspoon salt
• 1 teaspoon pepper
• oil for frying
• flour for dredging

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Similar recipes you may like!

• 

  Crispy Greek Lamb Meatballs…

• 

  Greek Meatballs in Tomato Sauce…

• 

  Melitzanosalata recipe…

• 

  Chickpea Fritters recipe…

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Instructions

1. To prepare this traditional Greek meatballs recipe (keftedes), add all the ingredients into a large bowl and mix well (for about 5-10 minutes), squeezing with your hands, to allow the flavours to blend. Cover the bowl with some plastic wrap and let it rest in the fridge for 1 hour.
2. Turn the mixture for the keftedes out of the fridge and roll into meatballs the size of a walnut (or bigger if you prefer). If you’re frying them, dredge the rolled meatballs lightly in flour making sure to shake off any excess. Fry until nicely browned on all sides.
3. The traditional way of cooking Greek meatballs (keftedes) is frying them. Fry the keftedes in batches of 10-15 at a time, until nicely browned on all sides.
4. Instead of frying you can bake / grill the keftedes in the oven. Preheat the oven at 200C, place the un-floured keftedes on greased baking sheet about an inch apart. Bake for about 20 minutes, turning the meatballs upside down midway through cooking time. The grilled version is much lighter than the fried so theres not excuse to not trying it now!
5. Keftedes (Greek meatballs) are ideally served as an appetizer (meze) with some creamy tzatziki sauce and pita breads or as a main course with some basmati rice and a Greek salad. Enjoy!

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Nutrition

• Serving Size: 1 piece
• Calories: 63kcal
• Sugar: 0.3g
• Sodium: 91.2mg
• Fat: 2.8g
• Saturated Fat: 0.8g
• Unsaturated Fat: 1.7g
• Trans Fat: 0g
• Carbohydrates: 4.7g
• Fiber: 0.3g
• Protein: 4.5g
• Cholesterol: 15.8mg

Keywords: Greek Meatballs, Keftedes recipe, How to make Keftethes

The post Greek Meatballs recipe (Keftedes/ Keftethes) appeared first on My Greek Dish.