Greek Meatballs

Greek Meatballs

Chef Tom makes Greek Meatballs.

Keftedes Meatballs:

1 cup bread crumbs

½ cup milk/water

1 Tbsp dried mint (or 2 Tbsp fresh)

2 Tbsp dried oregano (or 4 Tbsp fresh)

1 small yellow onion, minced

1 tsp table salt, 1 egg

1 lb ground beef or lamb


2 (14 oz) cans diced tomatoes

4 garlic cloves, 2 bay leaves

¼ tsp cinnamon

¼ tsp nutmeg

1 lemon, juiced

1 cup beef/chicken stock

In a large bowl combine bread with 1/2 cup liquid (milk or water). Add mint, oregano, salt and egg. mix well. Add ground meat and mix until everything is combined.

Form meat into golfball size balls, and cook in a large nonstick frying pan until at least two sides are brown.

While meatballs are browning, combine tomatoes, garlic, bay leaves, cinnamon, nutmeg, lemon and stock in a large slow cooker set to highest setting. Mix well.


Place browned meatballs in the tomato sauce and cook until meatballs are done all the way through (at least one hour).

Serve with pita bread or rice.



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