Youvarlakia Avgolemono [ Meatballs with Egg-Lemon sauce ]

Ingredients

•     1 lb minced meat (veal)
•     1 lemon
•     1/2 cup of white wine
•     Chopped Parsley
•     3 eggs
•     Salt
•     1 cup bread crumbs
•     Pepper
•     olive Oil
•     3 cups veal broth
•     2 tablespoons butter
•     2 tablespoons flour

Directions

1. Place minced meat in a large bowl.
2. Add Half a cup of water
3. Add the white wine
4. Add 1 egg
5. Add breadcrumbs
6. Add salt
7. Add Pepper
8. Add a few drops of olive oil
9. Mix Well
10. Place mix in saucepan and bring to boil.
11. Remove from heat.
12. Add the veal broth in a separate saucepan
13. Shape meatballs from the mix.
14. Place meatballs in broth.
15. Simmer the broth with the meatballs for about 15 minutes
16. Drain the broth in a separate bowl and leave the meatballs covered in the saucepan.
17. In a new saucepan belt 2 tablespoons of butter
18. Add 2 tablespoons of flour and mix it with the butter
19. Add the broth that you made previously adn stir well.
20. Beat 2 egg yolks and 4 tablespoons of lemon juice in a bowl
21. Add to the broth saucepan stirring well.
22. Keep cooking and stiring the broth for about 2 minutes (do not overcook this).
23. Pour the sauce over the meatballs and garnish them with the chopped parsley.

Makes 6 servings.

Note : Served best with rice.

Source: Greekrecipes.gr

Soutzoukakia [ Meat Balls in tomato sauce ]

Ingredients

•     1 cup olive oil
•     Pepper
•     1 egg
•     Sugar
•     1 onion (finely chopped or blended)
•     4 large tomatoes (finely chopped or blended)
•     All purpose flour
•     700gr (1.5 lb) minced beef
•     Parsley (chopped)
•     1 slice of water soaked bread
•     Salt
•     3 cloves of garlic

Directions

1. In bowl mix together, with your hands, the minced meat, soaked bread, egg yolk, 2 crushed garlic cloves, chopped onions, salt, pepper and parsley.
2. Form meatballs from the mix (about the size of ping pong balls).
3. Flour the meatballs and fry them in a preheated frying pan filled with 1 cup oilive oil.
4. Remove the meatballs from the frying pan, draining the oil for each one, and place them on a paper towel.
5. In the frying pan add the chopped tomatoes and a pinch of sugar and cook over a medium heat for 15 minutes, adding a bit of salt and pepper while its cooking.
6. Add the meatballs in the tomatoe sauce and cook over a medium heat for an additional 15 minutes.
7. Serve warm.

Note : Can be served with rice, small pasta or mashed potatoes.

Source: Greekrecipes.gr

Minced Meat Rissoles with Cummin - (Soutzoukakia Smirneika)

NOTES
This meal originates from the city of Smyrni in the coast of Asia Minor.
Greek : Σουντζουκάκια σμυρνέικα
Step by step demonstration of recipe included HERE.
Serves / Yields : 4 persons
Season:All season

INGREDIENTS

• 3 thick slices of bread, soaked in water
• 500 grams finely minced beef
• 1 egg
• 2-3 cloves garlic, peeled and crushed
• 2 teaspoons cummin
• salt and pepper
• 1 glass white wine
• 30 gr. flour, for frying
• 3 tablespoons vegetable oil
• 2 tablespoones olive oil
• 3 tablespoons tomato puree or 1200 grams can tomatoes, liquidized roughly
• chopped parsley, to garnish

METHOD

Soak the bread in water for 10 minutes and discard the crust. Squeeze the water from the bread and mix with the mince, egg, garlic, cummin, salt and pepper and 3 tablespoons of the wine. (The best results for mixing are always achieved by using your hands.) When properly mixed make long thin shapes, like fat cigars, about the length of your finger (around 15 of them), roll them in the flour and fry in the vegetable oil on medium heat, making sure that they are crisp all over.
In the meantime, put the olive oil in a saucepan and, when it is warm, add the tomatoes and the rest of the wine and cook slowly for 5 minutes, stirring and making sure it does not stick. Add the soutzoukakia as they come out of the frying pan, roll them in the torrato sauce, add a little more water if needed, cover and cook slowly for 10 minutes. Garnish with chopped parsley.
With its rich sauce it can be served with plain white rice, or mashed potatoes as a main dish. It can also be a very good starter for a dinner party. 

Serves 4 persons as a main course!
Serves 7 persons as a starter, allowing 2 per person! 

Source: Greek-recipe.com

Meatballs with cracked wheat - (Keftedes me Pligouri)

NOTES

Greek : Κεφτέδες με πληγούρι
Season:All season

INGREDIENTS

• 1 pound minced beef or pork or a combination
• 1 cup finely chopped fresh flat-leaf parsley
• 4-5 scallions (white plus most of the green parts), finely chopped
• 1/2 cup coarse bulgur
• 1 egg, lightly beaten
• 1/3 cup olive oil
• 4 garlic cloves, 2 minced and 2 coarsely chopped
• 1 teaspoon ground cumin
• 1 large onion, halved lengthwise and sliced into half-moons
• 1/2 cup dry red wine
• 2 cups grated ripe tomatoes or canned diced tomatoes with their juice
• 1 cinnamon stick
• salt, pepper

METHOD

In a large bowl, combine the meat, all but 2 tablespoons of the parsley, the scallions, cracked wheat, egg, 2 tablespoons of the oil, the minced garlic, cumin, salt and pepper to taste. Knead well, cover and refrigerate for at least 1 hour and up to 4 hours. Shape 2-tablespoon-sized portions of the meat mixture into balls. Place on a plate, cover and refrigerate. In a large, deep skillet, heat the remaining oil and saute the onion over high heat for 4 to 5 minutes, or until it starts to color. Add the chopped garlic and saute for 30 seconds. Add the wine and simmer for 1 minute. Stir in the tomatoes and cinnamon stick. Carefully add the meatballs to the skillet; the sauce should almost cover them. Add the water, bring to a boil and reduce the heat to low. Cover and simmer for 20 minutes, or until the meatballs are cooked through and the sauce has thickened. Remove the cinnamon stick, sprinkle with the remaining 2 tablespoons parsley and serve.

Source: Greek-recipe.com

Meatballs avgolemono - (Yiouvarlakia)

INGREDIENTS

• 500grams / 1 lb of ground beef
• 250grams / 1/2 lb butter or margarine
• 125grams / 1/4 lb rice
• 1 egg
• 1 onion, finely chopped, parsley, salt, pepper
  
  For the sauce
  
• 2 eggs
• 2 lemons

METHOD

Mix all the ingedients together, and mould into round 1 inch / 2.5cm balls. Put some water in a pot, place the butter and balls in it carefully. Let them cook for about 20 minutes and then let cool. In a separate bowl, beat the eggs with a mixer and slowly, while beating, add the lemon juice ensuring that the sauce doesn't curdle. With a ladle, take some of the juice from the meatball pot, add to the sauce, all the time mixing. Keep doing this until all the juice has been mixed in the sauce. Empty all the sauce on top of the meatballs and serve with some sprinkled parsley.

Source: Greek-recipe.com

Meatballs - (keftedakia)

INGREDIENTS

• 1/2kg of minced beef,
• 1 finelly chopped onion,
• 1 egg,  
• olive oil, 
• Some chopped spearmint leaves,
• Some flour, 
• Salt, 
• pepper
• oregano, 
• 1/4 glass ouzo.

METHOD

Mix the minced meat with the spearmint, the egg and the onion in large bowl. Pour the ouzo. Season with oregano, salt and pepper. Form into egg size balls. Heat the oil in a frying pan. Roll the meatballs in flour and place in the hot oil. When turning brown, turn, cook other side and serve hot.

Served with french fries as a main dish or single as appetizer.

Source: Greek-recipe.com

Meat rissoles from Constantinopolis - (Keftedes apo tin Poli)

Greek : Κεφτέδες από τη Πόλη
Region : Istanbul

INGREDIENTS

• 1/2 kg minced meat (beef preferred)
• 1 onion, diced
• 2 spoons of finely cut parsley
• 1 garlic clove, mashed
• 100 grams hard tack
• 1 egg
• 3 spoons olive oil
• lemon rind
• Salt
• Pepper
  
  Sauce
  
  
• 1 onion, diced
• 1 garlic clove, mashed
• 1/2 kg fresh tomatoes, chopped
• 100 ml white wine
• 2 spoons tomato paste
• 1 spoon of finely cut fresh basil

METHOD

Place in a bowl the garlic, onion, lemon rind, parsley, eggs, hard tack and minced meat. Add salt and pepper and shape the mixture into rissoles of medium size. Heat oil in a frying pan and fry on all sides until golden. Remove from heat and prepare the sauce as follows: Mix all ingredients and simmer for 15 minutes until the sauce thickens. Add salt and pepper and pour the sauce over the rissoles. Serve hot with rice or fried potatoes.

Source: Greek-recipe.com