Transfer the mixture to a bowl and add the bread, the olives, the feta crumbled with your hands, the ground lamb, salt, pepper, and mix very well. Cook the meatballs until an internal temperature of 155 degrees is reached. Squeeze lightly, reserving the red wine, and combine the bread with the minced meat, onion, half the garlic, the egg, parsley, cumin, cinnamon, sea salt and pepper. Combine all ingredients in a small food processor and blend until fine pieces are achieved. Wanted to offer adventuresome guests an alternative from standard 1. 100ml olive oil Serve garnished with fresh thyme, with steamed rice, mash or fries as a main or with pitta bread as a meze. Add the meatballs back to the pan, cover and cook over a medium-low heat for 30-35 mins, stirring occasionally. Pour in the olive oil and the chopped onion and garlic and sauté. Method: Place the beef or lamb mince, onion, garlic, egg, breadcrumbs and lemon rind and a little pepper in a large bowl. Lower the heat to medium, add the How to Make Greek Lamb Meatballs with Creamy Green Herb Sauce. Traditionally, theyâre served with rice, but spaghetti or mashed potatoes are also very nice options. Flavor-packed meatballs with loads of aromatics, fresh parsley, and a special blend of spices including ground cumin, baked in a special red sauce! Add the garlic to the pan and fry for 1 min. 1 egg. Preparation. Stir through the chargrilled veg, tomatoes and sugar, as well as the olives. and seasoned to perfection. COOK'S NOTES FOR GREEK MEATBALLS IN THE SLOW COOKER These meatballs are delicious when slow cooked, the meat really takes on the flavour of the rich tomato sauce. Bake large, oval meatballs for 14 minutes, or small, round meatballs for 9 minutes. These lamb meatballs include cinnamon and mint for a particularly Mediterranean flavor to an already aromatic and thoroughly delicious dish. In this recipe the sweetness of the lamb and tomatoes is contrasted beautifully by the salty tanginess of the Greek feta and fresh mint and complemented with crunchy pine nuts. Tip - Try using the feta and meat mixture to stuff small red peppers, then roast them for 45 minutes. Remove from the oven and set aside if the spiced tomato sauce isnât ready yet. You canât beat how pretty this dish is and it tastes like a million dollars. Donât worry if some fall apart. ; Finely chop the spring onion, the garlic, and add them to the pan. Once the red onion and carrot have softened add the tomato frito, dried oregano, beef stock and a pinch of sugar to the pan. Shape small spoonfuls of mixture into small meatballs. Turn the broiler on and brown the meatballs for 1-2 minutes. clove crushed garlic. Put in a small pan and add about 2 cups water, mix well, let it come to a boil and then lower the heat and simmer for about 10 minutes. Heat the olive oil in a large frying pan over medium heat and fry the meatballs in batches until nicely browned on all sides. If you haven't tried Greek baked meatballs in red sauce, you are in for a treat! For the Tzatziki Sauce. These lamb meatballs are full of spices, herbs, lemon zest and feta cheese which keeps them moist and juicy whether you fry them or bake them in the oven. Let the sauce simmer for 10 minutes. For the spiced tomato sauce: In a large saute pan, heat the olive oil over medium heat. These are known as Soutzoukakia or Izmir Kofte, and they are the BEST! How to make Greek meatballs This recipe is a version of one of my favorite Greek recipes, Keftedes, that I fall back on all the time. Meatballs are popular the world over and in Greece there are a number of different ways to serve them but this rich and aromatic tomato sauce dish is a real classic and so easy to make. The aim of the campaign is to demonstrate just how tasty, easy and fun lamb is to cook with every day of the week! Either way, the lamb will pair well. Cook for 8-10 min or until reduced to a thick sauce. Greek Meatballs. Method. These Greek baked meatballs in tomato sauce are an easy recipe that can be served either plain as an appetizer or accompanied with rice as a main dish.Soutzoukakia are adored by a lot of people simply because they are very fragrant, warm, hearty, and bathed in a thick tomato sauce! Share on pinterest. Soutzoukakia is an iconic Greek dish of braised meatballs in a spiced tomato sauce that comes from the Greeks who lives in the Asia Minor, or present day Turkey. Itâs a great kinda-special weeknight dinner if youâre looking for something a little off the beaten path â although, this is actually one of Moroccoâs most famous dishes. Fry for a total of 6 minutes on high to brown on all sides. Ingredients. Lightly squeeze out the wine â reserving it for the Simmer for 15 minutes then add the meatballs to the sauce and simmer for a further 20-30 minutes until cooked through. It's quite possible to make the meatballs and fry them the evening before cooking. Once thickened, transfer the sauce to an oven-proof dish and add the reserved meatballs. zest half lemon. All you need is a bowl and a parchment-lined, rimmed baking sheet. Set aside In the same frying pan, add another tablespoon of oil and sauté the onions for 5 minutes until soft, Add the garlic and spices and cook for 1 minutes further until fragrant. Visit http://foodwishes.com/ for more info and over 500 more original video recipes! 100g fresh breadcrumbs. 500g minced lamb. Our family loves greek lamb meatballs served bowl styleâ I usually serve them in a bowl with orzo or rice and our favorite toppings like hummus, tomatoes, cucumbers, microgreens, feta cheese and pickled onions. 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