Katy'S Little Herbed Meatballs Recipe

Name: Katy'S Little Herbed Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Makes about 35 meatballs.; 1/2 large onion, minced; 11/2 tablespoons water; 1/2 tablespoon olive oil plus oil for frying (divided); 3 slices (1/2-inch thick) good quality Greek or other crusty bread, crust removed; 12 ounces ground beef or lamb; 11/2 tablespoons grated kefalotyri, kefalograviera, or kasseri cheese (available at Greek markets); 1/4 cup chopped fresh mint leaves; 1/4 cup chopped fresh flat-leaf parsley leaves; 1 teaspoon chopped fresh oregano leaves, or 1/2 teaspoon dried oregano; 1/2 tablespoon red wine vinegar; 3/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/2 cup fine or coarsely ground bulgur wheat; 1/2 cup flour; Fresh mint or flat leaf parsley leaves for garnish

Servings: persons

Makes about 35 meatballs.
1/2 large onion, minced
11/2 tablespoons water
1/2 tablespoon olive oil plus oil for frying (divided)
3 slices (1/2-inch thick) good quality Greek or other crusty bread, crust removed
12 ounces ground beef or lamb
11/2 tablespoons grated kefalotyri, kefalograviera, or kasseri cheese (available at Greek markets)
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh flat-leaf parsley leaves
1 teaspoon chopped fresh oregano leaves, or 1/2 teaspoon dried oregano
1/2 tablespoon red wine vinegar
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup fine or coarsely ground bulgur wheat
1/2 cup flour
Fresh mint or flat leaf parsley leaves for garnish

1
Place onion, water and 1/2 tablespoon oil in small saucepan and bring to a boil over high heat. Reduce heat and simmer until water has evaporated, about 5 minutes.
2
Place bread in a large bowl, add water to cover and let soak until soft. Remove bread and squeeze it dry. Discard water.
3
Combine onion mixture, bread, meat, cheese, herbs, vinegar, salt and pepper. Cover with plastic wrap, patting it down to seal out the air, and refrigerate at least 4 hours or up to 2 days.
4
When ready to cook, roll meat mixture with your hands into balls the size of unshelled walnuts.
5
Spread bulgur on one plate and the flour on another. Roll the meatballs in the bulgur and then in the flour. Pour remaining olive oil into a large skillet to depth of 1/2 inch and heat over medium-high heat. Saute as many meatballs as will fit in one uncrowded layer until lightly browned all over, about 4 minutes. Transfer to paper towel to drain. Repeat until all meatballs are cooked. Place a toothpick in each meatball and arrange on a plate. Garnish with mint leaves and serve. Makes about 35 meatballs.
6
Note: Meatballs are generally cooked ahead and served later at room temperature.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Makes about 35 meatballs., 1/2 large onion, minced, 11/2 tablespoons water, 1/2 tablespoon olive oil plus oil for frying (divided), and more.

Yes, Katy'S Little Herbed Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Katy'S Little Herbed Meatballs

How did you like this recipe?

Frequently Asked Questions