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A traditional recipe, beautifully flavoured with red onion, fresh parsley, a touch of mint and hint of dried oregano. These meatballs are slightly crisp on the outside and are brilliant served as an appetiser with tzatiki and pita bread as part of a mezze spread (very Greek!), or as a meal with a salad. Meatballs are a favorite of mine, something we make often, if not on a weekly basis at my house.

Alright, don’t linger, let’s approach this greek meatballs formula with 34 materials which are surely easy to obtain, and we have to process them at the very least through 6 methods. You should commit a while on this, so the resulting food could be perfect.

Ingredients of Greek Meatballs:

1. Make ready - For the meatballs
2. Take 1 pound ground beef or pork, lamb, chicken, turkey (or combination of beef and pork)
3. You need 1/4 cup plain breadcrumbs (paleo - omit, gluten free - use GF breadcrumbs)
4. Provide 1/4 cup of finely chopped red onion
5. You need 2 cloves - garlic, minced
6. Make ready 1/4 cup of finely chopped Kalamata olives (I use and recommend Lindsay Naturals Kalamata Olives)
7. Take 2 tablespoons for chopped fresh parsley
8. Take 2 tablespoons for chopped fresh mint
9. Get 1 for large egg
10. Make ready 1 teaspoon salt
11. Make ready 1/2 teaspoon - freshly ground black pepper
12. Take 1 teaspoon paprika
13. Prepare 1/2 teaspoon ground cinnamon
14. Make ready 1/4 teaspoon for freshly ground nutmeg
15. Take 3/4 teaspoon of oregano
16. Take 3/4 teaspoon thyme
17. Need of For the Roasted Vegetables:
18. Get 1 of medium eggplant (choose one that isn't too fat but more slender to avoid too many bitter seeds), peeled and diced into ¼ inch pieces
19. Get 5 cloves garlic, peels left intact
20. Make ready 2-3 tablespoons extra virgin olive oil
21. Prepare SAUCE
22. Need 1 medium red onion, chopped
23. Get 2 tablespoons of extra virgin olive oil
24. Require 1 for small red bell pepper, seeded and diced
25. Provide 1/2 cup for dry red wine (or use white if using chicken or turkey)
26. Require 1 (28 ounce) - can crushed tomatoes (I recommend certified San Marzano's from Italy)
27. Get 1/3 cup - chopped sun-dried tomatoes in oil, drained
28. Give 1 teaspoon salt
29. Provide 1/4 teaspoon freshly ground black pepper
30. Get 1/2 teaspoon for thyme
31. You need 1/2 teaspoon for oregano
32. You need 1 cup whole Kalamata olives, drained (I use and recommend Lindsay Naturals Kalamata Olives)
33. Make ready 2 tablespoons chopped fresh parsley
34. Make ready 2 tablespoons for chopped fresh mint

Greek meatballs are oven-baked to tender and juicy perfection and absolutely loaded with flavor. Inspired by meatballs from a family at our local farmer's market, the secret to the great flavor is in using fresh seasonings like mint and lemon zest. It is the perfect appetizer or makes a great meal for a family dinner. Greek Meatballs with Tzatziki Sauce are perfect for dinner or an appetizer!

Greek Meatballs instructions:

1. First we’re going to get the eggplant going so that can roast while we’re working on the other stuff. Select an eggplant that is on the narrow side. Fat ones tend to have more seeds which results in a bitter flavor. The peel also tends to be bitter in flavor and tough in texture, so peel the eggplant completely. - - Dice it into chunks about 1/4 inch in size. You can make them larger if you prefer. - - Don’t worry about tossing them with lemon juice to prevent them from getting brown. They’re going to get very brown while roasting them anyway. - - First get the roasted eggplant and garlic going. Toss them with a little salt and the olive oil and spread them out single-layer on a lined cookie sheet. Roast for about 20 minutes or until nicely browned, turning once with a spatula after about 10 minutes. Remove Set aside. Once cool, peel and mince the roasted garlic.
2. Combine all of the meatball ingredients in a large bowl. Use your hands or a food processor to incorporate the ingredients. Form the mixture into 1-inch balls (you can make them larger if you prefer).
3. Heat about 2 tablespoons of oil in a large skillet over medium-high heat and brown the meatballs on all sides (See NOTE for oven baking method). Transfer the meatballs to a plate and set aside.
4. Add the red onions and the oil if more is needed and cook them until soft and caramelized, about 6-8 minutes. Add the red bell pepper and cook for another couple of minutes until softened. Add the wine and bring it to a rapid boil. Boil for 2 minutes.
5. Add the roasted eggplant, roasted garlic and all of the sauce ingredients, except for the olives, parsley and mint, and bring to a boil. Reduce the heat to medium-low and simmer uncovered for 10 minutes. Return the meatballs to the sauce, cover and simmer for another 15 minutes. Add salt and pepper to taste. Add the whole Kalamata olives, cover and simmer for another 5 minutes then stir in the chopped parsley and mint.
6. Garnish with some extra parsley and mint and serve with crusty bread, rice or orzo and a Greek or leafy green salad

Loaded with spices, lemon zest and even feta cheese, they are sure to please anyone who loves Greek flavors! The past couple days the weather in Denver has been absolutely gorgeous! This is my yia yia's recipe–a family favorite straight from the village of Kyparissia. Serve as an appetizer or with tzatziki, Greek salata, and pita or pasta for a full meal. They taste best served at room temp and make for wonderful leftovers.

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