Greek Meatballs
2 servings
40 minutes
Greek meatballs are a vibrant expression of Mediterranean cuisine, combining tender minced meat with the exquisite tang of cottage cheese and the spiciness of seasonings. This recipe traces back to traditional Greek keftedes made with local herbs and dairy products. Juicy meatballs are first fried to a golden crust and then simmered in a rich sauce of tomatoes, sweet peppers, and aromatic onions, absorbing its gentle acidity and spicy accents. The dish has a rich flavor with a light creamy texture, perfect for pairing with potatoes, pasta, or fresh bread. Greek meatballs will be a wonderful addition to a family dinner, delighting with their harmony of flavors and warming Mediterranean character.
1
Pass pork, beef, onion (100 g), garlic, and bread soaked in milk through a meat grinder.
- Onion: 250 g
- Garlic: 4 g
- White bread: 40 g
- Milk: 100 ml
2
After that, add cottage cheese, chicken egg, 50 g of sour cream, mustard, parsley, and salt and pepper to taste to the prepared minced meat.
- Curd cheese (tvorog): 50 g
- Chicken egg: 1 piece
- Sour cream: 100 g
- Mustard: 10 g
- Parsley: 3 g
- Salt: to taste
- Ground black pepper: to taste
3
Shape the meatballs, fry on all sides until semi-cooked, place in a dish, and pour with the prepared sauce.
4
Fry 150 g of onion, carrot, pepper, tomatoes, and tomato paste. Add chicken broth and 50 g of sour cream. Stew until ready.
- Onion: 250 g
- Carrot: 70 g
- Bell pepper: 120 g
- Tomatoes: 100 g
- Tomato paste: 30 g
- Meat broth: 100 g
- Sour cream: 100 g
