Ingredients with Measurements:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped red onion
- 2 cloves garlic, minced
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- Olive oil, for cooking
Special equipment needed:
- Large mixing bowl
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the ground beef, breadcrumbs, feta cheese, oregano, parsley, red onion, garlic, egg, salt, black pepper, and cayenne pepper. Mix well until all ingredients are evenly distributed.
3. Using your hands, form the mixture into small meatballs, about 1-2 inches in diameter.
4. Place the meatballs on the prepared baking sheet, leaving a little space between each one.
5. Drizzle the meatballs with olive oil.
6. Bake in the preheated oven for 20-25 minutes, or until the meatballs are browned and cooked through.
7. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
Makes about 20-25 meatballs
Nutritional information:
Per serving (4 meatballs):
Calories: 250
Fat: 16g
Saturated Fat: 6g
Cholesterol: 95mg
Sodium: 630mg
Carbohydrates: 7g
Fiber: 1g
Sugar: 1g
Protein: 20g
Substitutions for ingredients:
- Ground lamb or turkey can be used instead of ground beef.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Dried oregano and parsley can be used instead of fresh.
- Shallots or scallions can be used instead of red onion.
- Feta cheese can be substituted with goat cheese or blue cheese.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the meatball mixture for extra flavor.
- Serve the meatballs with tzatziki sauce or hummus for dipping.
- Make a Greek-style meatball sub by stuffing the meatballs into a pita pocket with lettuce, tomato, and cucumber.
- Top the meatballs with a dollop of Greek yogurt and a sprinkle of chopped fresh mint.
Tips and tricks:
- Don't overmix the meatball mixture or the meatballs will become tough.
- Wet your hands with water before forming the meatballs to prevent the mixture from sticking to your hands.
- If the meatballs are sticking to the parchment paper, lightly grease the paper with cooking spray.
Storage instructions:
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the meatballs, place them on a baking sheet and bake in a 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the meatballs on a platter and garnish with fresh oregano or parsley.
Garnishes:
Fresh oregano or parsley
Pairings:
- Serve the meatballs with a Greek salad or roasted vegetables.
- Pair with a glass of red wine, such as a Greek Agiorgitiko or a Spanish Tempranillo.
Suggested side dishes:
Greek salad, roasted vegetables, or roasted potatoes.
Troubleshooting advice:
- If the meatballs are dry, try adding a little more egg or breadcrumbs to the mixture.
- If the meatballs are falling apart, try adding more breadcrumbs to the mixture or chilling the mixture in the refrigerator for 30 minutes before forming the meatballs.
Food safety advice:
- Make sure the meatballs are cooked to an internal temperature of 160°F (71°C) to ensure they are safe to eat.
- Wash your hands and all surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Meatballs are a popular dish in many cultures, including Greek cuisine. In Greece, meatballs are often made with a combination of ground beef and lamb, and are seasoned with herbs such as oregano and parsley.
Flavor profiles:
Savory, salty, and herbaceous.
Serving suggestions:
Serve the meatballs as an appetizer or main dish. They can be served hot or at room temperature.
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Region: Greek