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Recipe courtesy Rachael Ray

Recipe courtesy Diane Kochilas, Meze: Small Plates to Savor and Share from the Mediterranean Table, HarperCollins 2003

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Recipe courtesy Cat Cora

This quick and easy recipe--prepares in less than 10 minutes and cooks in about 5--is so full of flavor. Ground lamb, feta, green olives and fresh herbs make a culinary explosion in you month. Place them on top jasmine rice.

Another recipe adapted from "The Glorious Foods of Greece," I changed it a bit to reduce the fat content (so to allow for all the butter). Prep time includes an hour for the meatball mixture to rest in the fridge.

This was a childhood favorite of mine. My dad used to cook this for me, and serve it over egg noodles with a side of artichokes. This dish was also the first meal I cooked for my husband, and it's true that the way into a man's heart is through his stomach

This is my recipe for Greek meatballs and they are as delicious as they are unique — with a traditional old-world flavor. These make perfect party hors d'oeuvres served hot with Greek lemon sauce, or as an entree over rice or noodles, or even in a greek

Not your traditional porcupine meatball in the slightest! A fresh combination of flavors, simmered in chicken broth and served with a delicious lemon sauce. One of my favorite meatball recipes.

This recipe is loosley based on one that I got from the Cooking Light archives. I chose to partially bake the meatballs in the oven, then finish off the baking in the marinara sauce.

2008, Michael Symon, All rights reserved.

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