Greek Meatballs

 Greek Meatballs

Prep Time 20 mins

Cook Time 50 mins

Total Time 1 hr 10 mins

 

Greek-Style Meatballs scattered with Feta in a rich Tomato-Beef sauce

Servings: 4 Servings

Author: Linda Nortje

Ingredients

450 g Lean Ground Beef ( 1 pound )

1 cup Fresh Breadcrumbs

1-2 Carrots grated (see NOTE above recipe)

1 1/2 t Ground Coriander

1/2 t Ground Cinnamon

1 t Dried Thyme

1 Egg

Salt and Pepper to taste

3 TB Tomato Paste

2 cups Beef Stock

1/2 cup Feta Cheese crumbled

Fresh Parsley to garnish

Instructions

Preheat the oven to 220 deg C (440 deg F) – spray a large enough oven dish with cooking oil

Combine the Ground Beef, Breadcrumbs, Carrots, Coriander, Cinnamon, Thyme, and Egg – season to taste with Salt and Pepper – roll into golf ball-sized meatballs (or half the size) – arrange in a single layer in the prepared oven dish

Mix Tomato Paste and Beef Stock – pour over the Meatballs – Bake 20 minutes, uncovered – turn the Meatballs and bake a further 25 – 30 minutes (golf ball sizes – smaller will be quicker) or until cooked through

Sprinkle over the Feta Cheese and Parsley

Greek Style Scrambled Eggs with Cherry Tomatoes and Feta - Kagianas

Found https://www.olivetomato.com/greek-style-scrambled-eggs-with-cherry-tomatoes-and-feta-kagianas/
Yield: 2

Ingredients

2 tablespoons olive oil
1 small onion chopped
1 garlic clove minced
10 ounces of cherry tomatoes sliced in half (2 cups)
1 tablespoon tomato paste mixed with 2-3 tablespoons water
2 eggs
1 tablespoon crumbled feta
1-2 teaspoons dried oregano
1 teaspoon fresh mint
Salt/pepper

Instructions

Heat the olive oil in a medium pan on medium fire, sauté onion until soft, add the minced garlic and sauté for 1 minute.
Add the tomatoes and sauté for another 2 minutes.
In a small bowl mix the tomato paste with 2-3 tablespoons water. It should be thick and creamy. Add it to the pan and simmer for 5-7 minutes until tomatoes wilt.
Beat the eggs in a small bowl and pour into pan, increase heat, mix quickly with a spoon carefully not smashing the tomatoes and heat for about 2 minutes until the eggs thicken.
Remove from pan, serve on plate. Add salt (as needed.
Sprinkle with crumbled feta, dried oregano and mint.

Greek Island Potato Salad

Greek Island Potato Salad
Found https://www.olivetomato.com/greek-island-potato-salad/

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Yield: 4

This potato salad inspired by the Greek islands includes summer vegetables along with a creamy olive oil - Greek yogurt dressing
Ingredients

1 pound small potatoes
10 cherry tomatoes sliced in half
1 medium cucumber sliced
1 cup chopped parsley
1 small chopped onion
1 tablespoon capers
salt pepper

For the dressing
1 tablespoon + 1 teaspoon red wine vinegar
2 teaspoons lemon juice
1/3 cup olive oil
2 tablespoons Greek (strained) yogurt

Instructions

Wash potatoes. Place in a pot with cold water and bring to a boil. Lower heat and simmer for about 20 minutes until potatoes are fairy easy to pierce. Strain in a colander. Let them cool off and then slice them (skin will come off easily). Place in a large bowl and set aside.
Make the dressing by mixing first the vinegar with the lemon juice, then whisk in the olive oil and at the end add the yogurt ,mixing until smooth.
Add the cherry tomatoes, cucumber, chopped parsley and onion to the potatoes and gently mix. Add the dressing and mix, making sure all the ingredients are covered with the dressing.
Cover and refrigerate for about 2 hours.
Before serving sprinkle with the capers.
Add salt and pepper as needed.

Greek Steak Pitas with Caramelized Onions and Mushrooms

Found https://toponein.blogspot.com/

Ingredients

1 to 1 1/2 lb top sirloin steak, cut in thin strips
1 teaspoon dried oregano
1 teaspoon Cavender’s All Purpose Greek Seasoning
1/2 teaspoon salt and pepper
2 large onions, sliced
8 fresh baby portabella mushrooms, sliced
2 tablespoons butter
5 tablespoons olive oil or canola oil, divided
Pitas

Directions

For the onions-Heat a skillet on medium-low heat. Add the butter and 2 tablespoons of oil.
Once the butter has melted, throw in the onions. Stir frequently.
The onions should cook down for at least 30 mins.
you may need to adjust the temperature if the onions begin to brown too soon.
The key is low and slow.
While the onions cook, move onto preparing and cooking the steak.
For the steak-Combine sliced steak, oregano, Cavender, salt, and pepper in a ziploc bag.
Mix until the seasoning has evenly coated the steak.
Heat 1 tablespoon of oil in a cast iron skillet over medium-high heat.
Sear sliced steak in batches for 1 to 2 minutes per side depending on how done you like your steak.
Do not overcrowd the pan. Add 1 tablespoon of oil if the pan gets too dry.
Once the steak is cooked, throw your mushrooms in the pan and saute until tender.
Assemble the pitas with steak, onions, and mushrooms.

Greek Meatballs

Found http://www.twoplacesatonceblog.com/greek-meatballs/

Greek Meatballs
 Prep Time 10 minutes
 Cook Time 25 minutes
 Total Time 35 minutes

Ingredients
1 lb ground beef
1/4 cup diced red onion
1 clove garlic minced
1 tablespoon dried oregano
1 teaspoon ground coriander
1 teaspoon cumin
salt and pepper

Avocado tzatziki sauce:
1 avocado
1 in cucumber cut half and deseeded
1 tablespoon fresh lemon juice
salt and pepper

Instructions
Preheat the oven to 350 degrees. Prep a medium baking sheet and set aside,
In a large bowl, combine all the meatball ingredients with your hands. Form the mixture into 1-inch meatballs and place them on the baking sheet.
Bake for 25 minutes, or until the meatballs are browned.
Meanwhile, make your avocado tzatziki sauce. Combine all ingredients in a food processor and pulse until combined.
Once the meatballs have finished cooking, serve with tzatziki avocado sauce and eat!

Recipe Notes
Original recipe from Primally Inspired

GREEK MEATBALL STUFFED PITAS WITH SIMPLE TZATZIKI SAUCE

Found here: http://www.epicurious.com/recipes/food/views/greek-meatball-stuffed-pitas-with-simple-tzatziki-sauce

YIELD 4–6 servings
ACTIVE TIME 15 minutes
TOTAL TIME 25 minutes

INGREDIENTS

Tzatziki Sauce
1/2 cup grated seedless, English cucumber
1 cup plain Greek yogurt
1 clove garlic, finely minced
1/4 teaspoon salt
Pinch black pepper
1-2 teaspoons fresh lemon juice

Meatballs
1/2 cup bread crumbs
1/3 cup milk
1/4 cup chopped fresh parsley
1 egg, lightly beaten
1 tablespoon dried oregano
2 cloves garlic, finely minced
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 pounds ground turkey

Pitas
4 whole wheat pita breads
2 large tomatoes, sliced
2 cups fresh spinach, arugula or a combination
 Buy all at Peapod
Powered by POPCART
PREPARATION

For the Tzatziki
Place the grated cucumber in the center of a clean kitchen towel. Roll up the towel and squeeze out the excess water from the cucumber.

Place the cucumber in a medium bowl. Add the yogurt, garlic, salt, pepper and lemon juice. Stir to combine. Cover and refrigerate until ready to serve. This can be made several days in advance.

For the Meatballs
Preheat the oven to 400°F. Line a baking sheet with foil and lightly grease the foil with cooking spray.

In a medium bowl, stir together the bread crumbs and milk and let the mixture sit for a few minutes to let the crumbs soften. Add the parsley, egg, oregano, garlic, salt, and pepper. Stir to combine. Add the turkey and mix until well combined.

Portion the meatballs into tablespoon-sized balls and place ½-inch apart on the prepared baking sheet. Bake for 15 minutes until the meatballs are no longer pink in the center.

To Serve
Slice the pita breads in half.
Dollop a spoonful of tzatziki sauce on the bottom of each pita.
Add a layer of tomatoes and greens. Stuff meatballs inside and serve.

Greek-Style Oven-Roasted Lemon-Butter Parmesan Potatoes

From http://greek.food.com/recipe/greek-style-oven-roasted-lemon-butter-parmesan-potatoes-137331 

Servings:6

Ingredients:
3 lbs potatoes
1 cup chicken broth
2 tablespoons fresh lemon juice
1/4 cup butter, melted (no substitutes)
1 teaspoon oregano (or to taste)
1 tablespoon fresh minced garlic (optional or to taste)
salt and pepper
1/2-3/4 cup grated parmesan cheese (or to taste)
chopped fresh parsley

Directions:
1 Set oven to 375 degrees.
2 Butter a shallow baking dish large enough to hold the potatoes.
3 Peel and cut the potatoes into large wedges and place into the prepared baking dish.
4 In a bowl combine the broth, lemon juice, butter, oregano, salt, pepper and minced garlic (if using); mix well to combine.
5 Pour over potatoes in the dish and stir to coat well.
6 Cover the dish tightly with foil.
7 Bake for about 40 minutes.
8 Uncover and turn potatoes.
9 Sprinkle with Parmesan cheese, and return to oven (uncovered).
10 Bake for another 20-30 minutes, or until potatoes are done to desired tenderness.
11 Sprinkle with chopped fresh parsley and serve.
12 *NOTE* the Parmesan may be sprinkled on just after baking if desired.

Oven Roasted Greek Potatoes

So with a 50 pound bag of potatoes there will be lots of recipes

From http://greek.food.com/recipe/greek-potatoes-oven-roasted-and-delicious-87782

Servings: 6-8

Ingredients:
8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)
4 garlic cloves, minced (more garlic is a good thing, less garlic is a no-no for this recipe)
1/2 cup olive oil
1 cup water
1 tablespoon dried oregano (get the Mediterranean, it's the best!)
1 lemon, juice of, to 1 1/2
sea salt
fresh coarse ground black pepper

Directions:
1 Preheat oven to 420°F A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea!
2 Put all the ingredients into a baking pan large enough to hold them.
3 Season generously with sea salt and black pepper.
4 Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
5 The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.
6 Bake for 40 minutes.
7 When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
8 Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
9 This will take about another 40 minutes.
10 Do not be afraid of overcooking the potatoes- they will be delicious.
11 Note: I often melt a bouillon cube in the water; if you do, make sure to cut back some on the salt. k