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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They may take some time to prepare but most of it is spent waiting the dough to rise. All you have to do is just to put all the ingredients together, mix and you are done! Give them a try and you will realise that there are no homemade burgers without homemade burger buns!

Fluffy Homemade Burger Buns!

(669 votes, average: 4.90 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 15 min
• Cook Time: 25 min
• Total Time: 40 minutes
• Yield: 6 buns
• Category: Breads
• Method: Baked
• Cuisine: Greek
• Diet: Vegan

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These lovely homemade burger buns will definitely become the talk of your next meal! Whether you serve them with some butter, dip them in olive oil or as part of the perfect burger, this super simple recipe will always deliver amazing results!

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Ingredients

• 570g all-purpose flour (20 ounces)
• 25g fresh yeast (0.8 ounces)
• 100ml olive oil (1/3 of a cup and 1 tbsp)
• 1 1/2 tbsp salt
• 1 tbsp sugar
• 350–380ml lukewarm water (1 1/2 cups)
• 2–3 tbsps sesame seeds (optional, but recommended for a lovely nutty crunch)

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Instructions

1. To prepare these amazingly fluffy homemade burger buns start by adding the flour into a large bowl. Using your hands make a dimple in the middle and add in the salt, sugar and olive oil.
2. Using your hands, dissolve the yeast into half a cup of lukewarm water and pour into the flour mixture.
3. Mix and knead all of the dough ingredients by hand, mixer, or bread machine, whilst adding gradually the rest of the lukewarm water, until the dough is soft and smooth. If the dough is too sticky add a little bit more flour.
4. Cover the dough with a towel and let it rest in a warm place, until it doubles in size for about 1 to 2 hours.
5. Once risen, gently deflate the dough, divide into 6-7 portions and shape each piece into a round ball. Place the burger buns on a large baking tray lined with baking sheet. Gently push with your hands to flatten them just a little, drizzle with some water and sprinkle with the sesame seeds.
6. Bake the burger buns in a preheated oven at 180C for about 25-30 minutes until golden and crispy on the outside and cooked throughout.

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Keywords: burger buns

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I can hear you asking… How can stuffed burgers with cheese be healthy? The truth is, this dish won’t be as healthy as eating simply a salad, but there are a few ways to reduce fat content (and calories) and enjoy your juicy stuffed burger with less guilt!

For staters, use some good quality, fresh ingredients. Choose to use lean beef (5% fat or less) as it is one of the best-absorbed sources of iron! Beef also packs plenty of zinc which improves memory; vitamin B, which helps your body turn food into energy and vitamin E, which can give a great boost to your brain power!

Use some feta cheese instead of bacon or other cheeses as it is lower in fat and calories than most cheeses and contains a lot of protein. With Feta’s characteristically strong flavour you can get away with using less cheese without feeling cheated!

Prefer to serve your stuffed burgers with some leafy salad, instead of potato chips as they are filling enough on their own. And if you’re yet not convinced… They are simply delicious! 

Finally if you love your burgers, why not take a look at my Greek Bifteki (Baked beef patties) with lemon potatoes and of course my delicious home made burger buns!

Juicy Stuffed Burgers with Feta Cheese

(605 votes, average: 4.87 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 15 min
• Cook Time: 25 min
• Total Time: 40 minutes
• Yield: 4 burgers
• Category: Main
• Method: Baked
• Cuisine: Greek

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Description

Juicy and moist, there is nothing better than homemade stuffed burgers! This is a Greek variation for burgers stuffed with feta cheese.

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Ingredients

• 500g lean minced beef (18 ounces)
• 1 small ripped tomato, grated
• 1 red onion, grated
• 1 clove of garlic, mashed
• 1 egg
• 2/3 of a cup breadcrumbs
• 2 tbsps parsley, chopped
• 1 tsp oregano
• 4 tbsps olive oil
• 1–2 tsps salt
• 1 tsp freshly ground pepper
• 150–200g feta cheese for the stuffing (6 ounces)

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Instructions

1. To prepare the mixture for the stuffed hamburgers, add into a large bowl the minced beef along with the rest of the ingredients and mix thoroughly with your hands. If the mixture is too sticky, add some more breadcrumbs (or some water/olive oil if it is too dry) till the mix is solid. It is important to knead the mix for about 10 minutes so that all the ingredients combine and the beef absorbs all the flavours. An easier alternative is to mix with a hand mixer using the dough hook at low speed.
2. Leave the mixture in the fridge to rest for 10-15 minutes.
3. Cut the feta cheese into small cubes and sprinkle with some dry oregano. For the stuffed burgers, in addition to feta cheese, you could also add chopped tomatoes and peppers coarsely chopped.
4. Knead the mixture into flat, thin, round burgers. At the center of half of the burgers place some of the stuffing and top them with another half-burger, squeezing on the edges till they stick together. We don’t want that stuffing running out while cooking now, do we?
5. Place the burgers on a large baking tray and cook in preheated oven at 200C for 25 minutes. Flip them once to make sure both sides are nicely cooked and crusty. Once ready, remove the tray from the oven and let them rest for 5 minutes.
6. Serve while still hot with a leafy salad sprinkled with some olive oil, sea salt and balsamic glaze. Enjoy!!!

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Keywords: feta stuffed burgers, greek stuffed burgers, stuffed burgers in oven

The post Juicy Stuffed Burgers with Feta Cheese appeared first on My Greek Dish.

Greek bifteki (burgers) with spicy feta cheese and juicy tomato topping! Juicy and well seasoned minced meat, infused with the aromas and flavors of parsley, garlic, onions and oregano, garnished with salty feta cheese and tomatoes.. Well, one couldn’t ask for more! Except for that Greek salad aside.

So, if you’re tired of the same old beef burgers recipes, give this Greek bifteki recipe a try and mix things up, adding a Mediterranean twist to your plate!

Some people, prefer their burgers neat, but Greeks enhance the flavor of their burgers (bifteki) with fresh herbs, like oregano, spearmint and parsley, which give a unique taste. The key, of course, is to get some good-quality grounded meat and I always find it better to mix things up using both minced beef and pork or lamb, for extra flavor.

For the topping, use some spicy feta cheese and ripe tomatoes and finish with a drizzle of extra virgin olive oil. Feta and tomatoes, not only add a Mediterranean twist to these Greek burgers, but also provide moisture and unique texture. And if that’s not enough, go over the top and garnish with a full spoon of cooling tzatziki sauce! Enjoy with some pita breads aside.

Greek style burgers recipe – How to make the perfect bifteki

Greek bifteki owes its unique flavour and taste to the seasoning and herbs. But sometimes the bifteki can become a little bit heavy. To avoid this, a little trick is to sauté the onions and garlic before adding them in the ground meat mixture, so that the aromas are more gentle and discreet.

Traditionally, biftekia have a different texture than common burgers. For the perfect burgers, the meat mixture shouldn’t be overworked so that they remain fluffy. However Greek bifteki is more firm, but still juicy, as the mixture is worked by hand or electric mixer until the herbs and spices penetrate the meat.

For this Greek bifteki recipe you can either go with beef or a combination of beef and pork or lamb (a little fat is necessary for extra flavour!). During the end of cooking time top with feta cheese and slices of tomatoes. Let the feta cheese soften enough to make a smooth, creamy topping.

Another very popular way to make Greek bifteki is to stuff it with feta cheese instead of topping it, so feel free to try my stuffed burger with feta cheese. Of course the best option is to grill the bifteki on a char-coal barbecue, to get them all crunchy and smokey. However they also work great on a grill pan or in the oven, if you don’t have the time or space for a proper barbecue. Finally if you love potatoes, then my Greek Bifteki (Baked beef patties) with lemon potatoes is the recipe for you!

Oh and you can always read this delicious recipe in Greek here Ζουμερά Μπιφτέκια στο φούρνο Συνταγή.

Greek Bifteki (Burger) with Feta cheese

(685 votes, average: 4.88 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 20 min
• Cook Time: 25 min
• Total Time: 45 minutes
• Yield: 4 portions
• Category: Main
• Method: Baked
• Cuisine: Greek

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Description

A delicious Greek bifteki (burgers) recipe topped with spicy feta cheese and juicy grilled tomato! Greeks enhance the flavor of their burgers (bifteki) with fresh herbs, like oregano, spearmint and parsley giving them a unique taste.

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Ingredients

• 500g minced beef or a combination of beef/lamb/pork (18 ounces)
• 1 small ripe tomato, grated
• 1 red onion, grated
• 1 clove of garlic, minced
• 2/3 cup breadcrumbs
• 1 egg
• 2 tbsp parsley, chopped
• 1 tsp oregano
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• 1–2 tsps salt
• 1 tsp freshly ground pepper
• 1 tomato, sliced for topping
• 100g feta cheese for topping (3–4 ounces)

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Instructions

1. To prepare this Greek bifteki recipe, add in a large bowl the minced beef along with the rest of the ingredients and mix thoroughly with your hands. If the mixture is too sticky add some more breadcrumbs (or some water if it is to dry), till the mix is solid. If you have the time, it is better to knead the mixture for about 10 minutes, until all the ingredients combine. Alternatively, you can mix it using an electric mixer, with the dough hook at low speed.
2. When done, put the mixture for the burgers (bifteki) in the fridge to rest for about 10 minutes, whilst preheating the oven to 200C.
3. Knead the mixture in flat round burgers. Place the biftekia on a large baking tray and cook in the oven for 18 minutes, flipping the burgers, mid-through cooking time. Top each bifteki with a slice of tomato and a small block of feta cheese and bake further for 7 minutes.
4. Serve the biftekia, while still hot with a drizzle of extra virgin olive oil and sprinkle a pinch of dried oregano. Enjoy!

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Nutrition

• Serving Size: 1 piece
• Calories: 362kcal
• Sugar: 4.8g
• Sodium: 1048.1mg
• Fat: 14.9g
• Saturated Fat: 6.7g
• Unsaturated Fat: 7.2g
• Trans Fat: 0.1g
• Carbohydrates: 19.6g
• Fiber: 2.3g
• Protein: 36g
• Cholesterol: 143.8mg

Keywords: Greek bifteki recipe, Biftekia with feta cheese

The post Greek Bifteki (Burger) with Feta cheese appeared first on My Greek Dish.

Greek style beef burgers

(627 votes, average: 4.89 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 15 min
• Cook Time: 25 min
• Total Time: 40 minutes
• Yield: 4 patties
• Category: Main
• Method: Baked
• Cuisine: Greek

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Description

There’s nothing better than a well cooked burger! Try our tasty take with this popular Greek style beef burgers recipe that will bring the taste of the Aegean to your plate!

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Ingredients

• 500g lean minced beef (18 ounces)
• 1 tomato
• 1 egg
• 1 small red onion
• 1 garlic, minced
• 1 teaspoon oregano
• 2 teaspoons of salt
• 1 teaspoon of pepper
• 1/4 of cup olive oil
• 2/3 cup breadcrumbs

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Instructions

1. Grate the onion, garlic and tomato in a mixing bowl. Add the oregano, salt, pepper, olive oil, egg and mix using a whisk.
2. Add the minced beef and breadcrumbs and mix thoroughly using your hands. If the mixture is too sticky add some more breadcrumbs till the mix is solid. Pre-heat the oven to 200C. Leave the mixture in the fridge to rest for 10-15 minutes, while the oven is heating to temperature.
3. Knead the mixture in flat round hamburgers. Pre-heat some olive oil or rapeseed oil (for crispier results) in a pan and shallow fry for 1 minute on each side to lock in the flavours.
4. Place the burgers on a large baking tray and cook in the oven for 20 minutes. Once ready, remove tray from the oven and let the meat rest for 5 minutes.
5. Serve with some basmati rice, chips or leafy salad. Enjoy!

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Keywords: greek beef burgers, greek hamburger recipe, greek style burger

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What is Traditional Greek Kolokithokeftedes?

Traditional Greek Kolokithokeftedes is a Cretan ouzo meze found in most of the islands of taverns. The word “Kolokithokeftedes” translates literally to Zucchini Meatballs so this dish incorporates the most flavorful textures possible.

What are the key ingredients of traditional Greek Kolokithokeftedes?

• Zucchinis- Grated zucchinis are one of the main ingredients of traditional Greek Kolokithokeftedes.
• Onions- For this recipe you will need red onions and spring onions, the red onion is grated and the spring onions will be chopped. The onions also add in a nice ‘crunch’.
• Spices and aromatics- Mint, salt, ground pepper, and parsley. The mint and parsley will both be chopped for this recipe. These spices add a delicious aromatic to the air that will make you crave the food before the recipe is even completed.
• Eggs- The eggs help form the meatballs.
• Feta Cheese- If you are accustomed to cooking Greek recipes, you more than likely already have this in your fridge. Feta cheese is a huge staple for most traditional Greek recipes and once you have tried it once, you will fall in love with its tangy flavour.

Key preparations and steps for making traditional Greek Kolokithokeftedes?

• Grate the zucchini- Place the grated zucchini in a colander with a little bit of salt and squeeze to get rid of the excess water. Leave them to dry for about 30 minutes then squeeze again.
• Add all other ingredients in a bowl- Mix well with your hands until the mixture is firm enough to make into balls. Add in a little olive oil in a pan and heat the oil in medium-high heat.
• Dip a spoon in water and add a spoonful of the mixture to the oil- Dip the spoon in water every time before dipping into the mixture so the dough doesn’t stick to the spoon. Fill the pan with the meatballs until full.
• Fry the Kolokithokeftedes- for about 3 minutes on each side then place on a paper towel to absorb the oil. You can also bake the balls in an oven at 108C. Place the formed meatballs on a baking sheet and brush the top with some olive oil and bake for 25 minutes.
• Serve hot- add fresh cold yogurt to the side.

How to make the perfect Kolokithokeftedes (Greek Courgette balls)?

The perfect “Kolokithokeftedes” (zucchini fritters) must be fried till extra crispy on the outside while still preserving their creamy and rich texture on the inside.

The secret behind baking this traditional Greek meze to perfection is in the ingredients. Make sure you use fresh courgettes, a good quality feta cheese and extra virgin olive oil.

To make them super crunchy make sure you use plenty of oil for frying and its heated up to sizzling temperatures. Also fry them in small batches as if you overwhelm the oil with the cold ingredients it will suddenly drop its temperature leading to a soggy texture.

A healthier alternative to these traditional Greek courgette balls is to bake them – best done at 180C / 360F, but make sure you brush them on the top with some olive oil to get that crunchy texture going. This traditional recipe includes both variations – scroll down and find out which one best suits your needs!

Can traditional Greek Kolokithokeftedes be made ahead of time?

Yes, it can be! Make the recipe all the way until step 3, before the frying and then freeze in an airtight container. When you are ready to use, thaw out and continue the recipe. You are also able to fully make the recipe and freeze the cooked Kolokithokeftedes and then unthaw and reheat for 15-20 minutes.

How to store leftovers?

Leftovers can be kept in the fridge for up to 2 days or can be frozen and reheated whenever you are ready.

What to serve with Kolokithokeftedes?

These Kolokithokeftedes from Crete are best served with a light yogurt dip (plain yogurt in a bowl) or with some tasty tzatziki or vegan tzatziki sauce and as part of a meze platter, together with some chickpea fritters (revithokeftedes), hummus, taramasalata, Skordalia, melitzanosalata (aubergine dip), tirokafteri (spicy feta cheese dip), fava (Yellow Split Peas Puree) and some delicious beef meatballs and lamb meatballs. Of course also by itself, with warm crusted bread or pita bread. Or serve this as a side to my delicious moussaka or vegan moussaka with lentils dishes!

Love zucchinis? Then have a look at my favourite Greek zucchini pie and crispy fried zucchini (kolokithakia tiganita) recipes, which I am sure will become a family favourite! If you have some extra zucchinis left, then try making the Greek version of ratatouille, which is called briam (or briami). This is a very healthy vegetarian dish, which can be served as a side dish or a light main dish. Enjoy!

Traditional Greek Kolokithokeftedes (Fried Zucchini/Courgette Balls) Recipe

(530 votes, average: 4.78 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 10 min
• Cook Time: 25 min
• Total Time: 35 min
• Yield: 12 fritters
• Category: Appetizer
• Method: Fried/ Baked
• Cuisine: Greek
• Diet: Vegetarian

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Description

Looking for a traditional Greek kolokithokeftedes (zucchini/ courgette balls) recipe? Find out how to make this Cretan feta and courgette dish from scratch!

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Ingredients

• 1 kg zucchinis, grated (35 ounces)
• 1 red onion, grated
• 2 spring onions, finely chopped
• 2 tbsps fresh mint, finely chopped
• 2 eggs
• 1 1/2 cup feta cheese, grated
• salt and freshly ground pepper
• 2 cups powdered breadcrumbs (or 4 tbsps self raising flour))
• 2 tbsps extra virgin olive oil
• 2 tbsps parsley, finely chopped
• oil for frying

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Instructions

1. Use a grater to grate the zucchini and place them in a colander with some salt. Squeeze them with your hands to get rid of the excessive water. Leave them for 30 minutes and squeeze them again.
2. Into a large bowl add all the other ingredients and mix well with your hands, until combined and the mixture is firm enough to make the balls. Add a little more flour if needed.
   In a pan add enough olive oil to cover the bottom of the pan, and heat the oil into medium-high heat.
3. Dip a tablespoon in some water and spoon out some of the mixture into the hot oil. Repeat this procedure until the surface off the pan is comfortably filled. You should dip the spoon in the water every time, so that the dough doesn’t stick on it.
4. Fry the kolokithokeftedes for about 2-3 minutes on each side, until nicely colored. Place them on paper towel, to absorb the extra oil.
5. A healthier alternative is to bake the balls. In that case preheat the oven at 180C, oil the bottom of a baking tray and form the balls with your hands. Take a small handful of the mixture and roll into a ball and then flatten into a patty. Place on the baking tray and form the rest of the balls. Brush the top of the ball with some olive oil and bake for 25 minutes. Halfway through cooking time flip the balls and put back to the oven.
6. Serve hot or hot with some fresh cold yogurt aside.

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Nutrition

• Serving Size: 1 medium fritter
• Calories: 175kcal
• Sugar: 2.4g
• Sodium: 513.2mg
• Fat: 8.4g
• Saturated Fat: 3.7g
• Unsaturated Fat: 4.1g
• Trans Fat: 0g
• Carbohydrates: 17.5g
• Fiber: 2g
• Protein: 8.6g
• Cholesterol: 47.7mg

Keywords: Kolokithokeftedes recipe, Greek courgette balls, Greek zucchini fritters, zucchini balls

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Tomatokeftedes are usually served as part of a meze platter, together with some chickpea fritters (revithokeftedes), hummus, tzatziki or vegan tzatziki sauce, taramasalata, Skordalia, melitzanosalata (aubergine dip), tirokafteri (spicy feta cheese dip), fava (Yellow Split Peas Puree) and some delicious beef meatballs and lamb meatballs. Of course also by themseves, with warm crusted bread or pita bread. Or serve this as a side to my delicious moussaka or vegan moussaka with lentils dishes!

If you are contemplating of visiting Santorini for this year’s Greek island holidays, then you must try out this amazing, tasty and extra flavoursome dish. 

Tomatokeftedes (Fried Santorini tomato balls / tomato fritters)

(492 votes, average: 4.79 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 10 min
• Cook Time: 20 min
• Total Time: 30 min
• Yield: 6 tomato balls
• Category: Appetizer
• Method: Fried
• Cuisine: Greek
• Diet: Vegetarian

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Description

Looking for an authentic Greek tomatokeftedes recipe? Bring back memories from Greek island holidays with these Santorini tomato balls (tomato fritters)!

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Ingredients

• 200 grams of tomatoes, finely chopped. Ideally use vine ripened tomatoes to get maximum flavour
• 200 grams of tomatoes, grated
• 200 grams of feta cheese, smashed (3.5 ounces)
• 1/2 of a cup red onion (1 large onion), grated
• 2 tbsp parsley, finely chopped
• 10 spearmint leaves, finely chopped
• 6–7 basil leaves, finely chopped
• 1 tsp dried oregano
• 1/2 cup flour (or slightly more if the mixture is too loose)
• 1 tsp baking powder
• salt and freshly ground paper
• 1 egg
• oil for frying

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Instructions

1. Cut the tomatoes into 4 pieces, and with a spoon remove the flesh. Chop the flesh of the tomatoes, into small cubes, place in a colander, strain them and add sprinkle of salt. Add the grated tomatoes and mix together. Leave them for 30 minutes.
2. Into a bowl, combine the chopped tomatoes, the onions, the egg and mix with a spoon; add the herbs, and the feta cheese, smashed with a fork. In a separate bowl, mix the flour with the baking powder.
3. Add the four mixture to the tomato mixture, whilst stirring with a spoon, until the ingredients are combined and the mixture is firm enough to make the balls. Add a little more flour if needed. Put in the fridge for 30 minutes.
4. In a pan add enough olive oil to cover the bottom of the pan, and heat the oil into medium-high heat. Dip a tablespoon in some water and spoon out some of the mixture into the hot oil. Repeat this procedure until the surface off the pan is comfortably filled. You should dip the spoon in the water every time, so that the dough doesn’t stick on it. Fry the tomatokeftedes for about 2-3 minutes on each side, until nicely colored. Place them on paper towel, to absorb the extra olive oil.
5. Enjoy this very best Greek island recipe with some crusted bread, yogurt and a sip of ouzo!

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Nutrition

• Serving Size: 1 fritter
• Calories: 125 kcal
• Sugar: 3.4g
• Sodium: 547.4mg
• Fat: 6.2g
• Saturated Fat: 2.9g
• Unsaturated Fat: 3.0g
• Trans Fat: 0g
• Carbohydrates: 14.1g
• Fiber: 1.7g
• Protein: 4.4g
• Cholesterol: 14.8mg

Keywords: Tomatokeftedes, Greek tomato balls, Santorini tomato fritters

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