Best 6 Skewered Greek Meatballs Recipes

MARINATED GREEK BEEF SOUVLAKI SKEWERS (BEEF KABOBS) RECIPE

Steps:

• To prepare this Greek beef souvlaki recipe, cut the beef into equal sized (3 cm/1 inch) cubes and set aside.
• Prepare the marinade for the beef kabobs. In a large bowl add all the ingredients for the marinade and the meat and blend to coat. Cover the bowl with plastic wrap and let them marinade for at least 1 hour in the fridge. Preferably leave them to marinade overnight so they soak up even more all those wonderful flavours.
• When you are ready to cook the kabobs, prepare the vegetables. Cut the peppers and onion into 3-3.5 cm equal wide squares. Place them in a bowl, drizzle with 1 tbsp olive oil and season with salt and ground pepper.
• For this Beef souvlaki recipe, you will need about 9-10 wooden skewers, depending on how big you want them to be. If using wooden skewers, soak them in water to prevent them from burning. And make sure to cut the tip so it fits your grill pan!
• comfortably, on the skewers. Use 1 piece of pepper and 1 piece of onion between each piece of meat.
• and drizzle with olive oil.
• over high heat. Add 1 tbsp oil and cook the kabobs in batches for about 8 minutes. 2 minutes on each side until nicely coloured and cooked through. (Baste with olive oil as you go.)
• Place the beef skewers on a plate, cover with foil and let them rest for 3-4 minutes before serving.

SKEWERED GREEK MEATBALLS

Steps:

• Make the dipping sauce: Mix together yogurt, cucumber, mint, lemon zest and juice, and 3/4 teaspoon salt in a medium bowl; season with pepper.
• Make the meatballs: Gently mix together meat, feta, oregano, and red-pepper flakes in a bowl; do not overmix. Form mixture into thirty 1 1/4-inch meatballs. (You may need to oil your hands to prevent mixture from sticking.) Slide 5 meatballs onto each of 6 metal skewers.
• Preheat broiler, with rack in top third of oven. Lightly brush a rimmed baking sheet with oil. Broil skewers on baking sheet until just cooked through and deep golden brown, about 8 minutes. Serve with dipping sauce.

MARGARET'S KEFTEDES (GREEK MEATBALLS)

Steps:

• Moisten the bread pieces with the milk in a large bowl, and set aside. Mince the garlic in a food processor, then add the onion, mint, salt, and pepper. Process until the onion is finely chopped. Add the onion mixture to the bowl with the moist bread, along with the beef, lamb, and eggs. Mix with your hands until thoroughly blended.
• Roll the mixture into balls measuring 1 1/2 to 2 inches in diameter. Place the flour in a shallow pan, and roll the balls in the flour to coat. Shake off any excess flour, and place the meatballs onto a plate or baking sheet, pressing to flatten slightly. This will keep them from rolling away.
• Heat 1 inch of oil in a large skillet over medium heat. Add the meatballs, 8 or 10 at a time, and cook until nicely browned on the outside, and no longer pink in the center, about 10 minutes; drain on a paper towel-lined plate. Repeat with remaining meatballs.

SURPRISE MEATBALL SKEWERS

Steps:

• In a saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until onion is tender and sauce is slightly thickened. Remove from the heat; set aside. , In a large bowl, combine the egg, bread crumbs, parsley, Italian seasoning, salt and pepper. Add beef and mix well. Divide into 12 portions. Place a cube of cheese in each mushroom cap; shape each meat portions round a mushroom. , On six metal or soaked wooden skewers, alternate meatballs, peppers and onion wedges. Grill, uncovered, over medium heat for 3 minutes on each side. , Grill 10-12 minutes longer or until meat juices run clear, turning occasionally. Brush with reserved glaze during the last 2 minutes.

SKEWERED GREEK MEATBALLS

Steps:

• Dipping sauce: Mix yogurt, cucumber, mint, lemon zest, lemon juice and 3/4 teaspoon salt in a medium bowl. Season with pepper. Meatballs: Gently mix together meat, feta, oregano, and red pepper flakes in a bowl, do not overmix. Form mixture into thirty 1 1/4 inch meatballs. (you may need to oil your hands to keep from sticking). Slide 5 meatballs onto each each of 6 metal skewers. Preheat broiler, with rack in top third of oven. Lightly brush a rimmed baking sheet with oil. Broil skewers on baking sheet until just cooked through and deep golden brown, about 8 minutes. Serve with dipping sauce.

GREEK MEATBALLS

Steps:

• In a medium skillet, sweat onion and garlic in 2 tablespoons of olive oil over medium heat until translucent, about 2 minutes. Let cool and set aside.
• Wring the excess milk out of the soaked bread cubes.
• Place all ingredients, except flour and garnishes, in a large mixing bowl and combine by hand until fully incorporated. Form into little meatballs (about 1-ounce each).
• In a large skillet, heat remaining oil over medium heat. Dredge, or roll the meatballs in flour, and fry in the skillet until golden brown, about 5 minutes. Remove from the pan and place on paper towels to drain the excess fat.
• Place on platter and garnish with lemon wedges and torn mint leaves.