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    You are in: Home / Recipes / My Big Fat Greek Meatballs Recipe
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    My Big Fat Greek Meatballs

    My Big Fat Greek Meatballs. Photo by The Spice Guru

    1/2 Photos of My Big Fat Greek Meatballs

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    25 mins

    20 mins

    The Spice Guru's Note:

    My recipe for keftedes -- Greek meatballs.

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    Ingredients:

    Serves: 5-6

    Yield:

    meatballs

    Units: US | Metric

    MAIN INGREDIENTS

    REMAINING INGREDIENTS

    • 1 large egg, beaten
    • 14.79 ml flour
    • 118.29 ml fresh breadcrumb (crust removed)
    • 59.14 ml milk
    • 28.39 ml ouzo liqueur or 28.39 ml Pernod or 4.92 ml anise extract
    • olive oil (for frying)
    • flour (to coat before frying)

    TZATZIKI SAUCE

    Directions:

    1. 1
      TRADITIONAL PREPARATION METHOD: INTO a large bowl add the MAIN INGREDIENTS without mixing (1 lb fresh ground lamb (other ground meat may be added and/or substituted), 1/2 cup finely minced onions or 1-2 tablespoons minced onion flakes, 1-3 minced garlic clove, 1/2 cup finely minced pimiento-free olives (green or kalamata), 1 cup crumbled feta cheese or 1 cup grated parmesan cheese, 2 tablespoons fresh lemon juice (juice of 1 lemon), 2 tablespoons chopped fresh parsley or 1 1/2 teaspoons parsley flakes, 1 tablespoon chopped fresh mint or 1 teaspoon dried mint, 1 1/4 teaspoons fine sea salt, 1/2 teaspoon finely grated fresh lemon zest, 1/4 teaspoon ground allspice, 1/4 teaspoon ground cinnamon, 1 teaspoon ground cumin, 1/2 teaspoon ground nutmeg, 1/2 teaspoon crushed dried oregano, 1/2 teaspoon fresh ground black pepper, 1/4 teaspoon white pepper; BEAT a one egg with 1 tablespoon flour in a small bowl; POUR 1/4 cup milk and 1/8 cup ouzo or Pernod (or 1 teaspoon anise extract) into the egg and flour mixture; ADD 1/2 cup bread crumbs; ALLOW breadcrumbs to soak; ADD soaked bread crumb mixture to meat mixture; MIX well; CHILL meatball mixture until very cold (40 degrees F).
    2. 2
      ALTERNATE QUICK METHOD: INTO large food processor add 1/4 cup milk, 1 egg, 1 tablespoon flour, 1/8 cup ouzo (or 1 teaspoon anise extract) and 1/2 cup bread crumbs; PROCESS; ADD the MAIN INGREDIENTS except for ground lamb and feta cheese; PROCESS; ADD ground lamb; PROCESS (Feta cheese may be added to mixture now and processed or folded into after); REMOVE meat from processor; CHILL meatball mixture until very cold (you may use freezer).
    3. 3
      ROLL meat mixture into walnut-sized balls.
    4. 4
      SCANT pour 1 cup flour into a tear-resistant bag.
    5. 5
      PLACE uncooked meatballs into a bag containing flour.
    6. 6
      GENTLY shake a few meatballs at a time in bag with flour.
    7. 7
      REPEAT procedure until all meatballs are coated with flour.
    8. 8
      FRY flour-coated meatballs in at least 1/2 inch hot olive oil until browned and fully cooked, about 1/2 batch at a time (meatballs may be deep-fried in a deep-fryer, or in an electric wok, which is the easiest method providing the best results).
    9. 9
      COMBINE the TZATZIKI SAUCE recipe ingredients and chill. Use this as a sauce, dip or dressing for gyros, or pita sandwiches with sliced cold meatballs in pita bread, or rolled in a flatbread with fresh tomatoes and onions. Delicious!
    10. 10
      Serve and say, "OPA"!

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    Ratings & Reviews:

    • on December 30, 2010

      55

      amazing!!!!!!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 17, 2010

      55

      This was great...... I made this for my soldiers for a dinner not one was left. i made over 13 batches . Thank you

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 18, 2009

      55

      These blow away every other Greek meatball recipe out there - I've tried many and my former favorite recipe is almost pathetic now! thanks. I used green olives instead of greek olives. Next time i'll double the batch!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for My Big Fat Greek Meatballs

    Serving Size: 1 (215 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 471.8
     
    Calories from Fat 302
    64%
    Total Fat 33.5 g
    51%
    Saturated Fat 15.8 g
    79%
    Cholesterol 138.3 mg
    46%
    Sodium 1304.1 mg
    54%
    Total Carbohydrate 17.2 g
    5%
    Dietary Fiber 1.8 g
    7%
    Sugars 5.4 g
    21%
    Protein 24.9 g
    49%

    The following items or measurements are not included:

    ouzo liqueur

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