My Big Fat Greek Meatballs Recipe

Posted by
Rate It!
My Big Fat Greek Meatballs
Add your photo!
Ingredients
31
Count
Nutrition
182
Calories
Total time
35
Minutes
Comments Print recipe

Ingredients:

Directions:

  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. 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. ROLL meat mixture into walnut-sized balls.
  4. SCANT pour 1 cup flour into a tear-resistant bag.
  5. PLACE uncooked meatballs into a bag containing flour.
  6. GENTLY shake a few meatballs at a time in bag with flour.
  7. REPEAT procedure until all meatballs are coated with flour.
  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. 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. Serve and say, OPA !
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 182.34 Kcal (763 kJ)
Calories from fat 114.3 Kcal
% Daily Value*
Total Fat 12.7g 20%
Cholesterol 56.97mg 19%
Sodium 459.44mg 19%
Potassium 181.12mg 4%
Total Carbs 6g 2%
Sugars 2.44g 10%
Dietary Fiber 0.7g 3%
Protein 10.02g 20%
Vitamin C 3.5mg 6%
Vitamin A 0.1mg 3%
Iron 10.6mg 59%
Calcium 118.6mg 12%
Amount Per 100 g
Calories 164.86 Kcal (690 kJ)
Calories from fat 103.35 Kcal
% Daily Value*
Total Fat 11.48g 20%
Cholesterol 51.51mg 19%
Sodium 415.4mg 19%
Potassium 163.76mg 4%
Total Carbs 5.43g 2%
Sugars 2.2g 10%
Dietary Fiber 0.63g 3%
Protein 9.06g 20%
Vitamin C 3.2mg 6%
Vitamin A 0.1mg 3%
Iron 9.6mg 59%
Calcium 107.2mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 4.6
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top