Keftedakia tis Giagias

Grandma's Meatballs Casserole
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Cook Time
Difficulty
Medium
Serves
8 people
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Ingredients

For the Meatballs Mix:

  • 1 kg Beef Minced Meat
  • 100g Greek Bulgur
  • 2x Fresh Eggs
  • 1x Small Bunch of Parsley
  • 2x Medium Sized Carrots
  • 2x Medium Sized Red Onions
  • 100ml Dry Red Wine
  • 100ml Extra Virgin Olive Oil
  • 2-3x Garlic Cloves (~20g)
  • 2-3x Tea Spoons Pure Sea Salt
  • 4x Pinches of “aromatale” Greek Herb Mix
  • 2x Pinches of Pepper Mix

 

For the Cooking:

  • 1kg Potatoes
  • 500ml Pure Tomato Juice
  • 2-3x Tea Spoons Pure Sea Salt
  • 2x Pinches of “aromatale” Greek Herb Mix
  • 50ml Extra Virgin Olive Oil

Instructions

Step by step

The most tasty & nutritious meatballs you have ever tasted!!!

recipe developed by “greek foodtales” team based on our Grandma’s stories from early post-war Greece. A nutritional treasure with fresh vegetables & raw bulgur. The bulgur offers a lot of fibers but also withholds the juices from the vegetables & the meat during cooking, minimizing the nutrient loss. Enjoy the whole “foodtale” before, during or after cooking, here!

Start by coarsely chopping the red onions, carrots, parsley & garlic cloves. Place them all in a blender (tip: add the parsley at the bottom) & add the sea salt & the herb mix, the red wine & the extra virgin olive oil & grind some pepper. Blend to taste from slightly coarse to completely fine.

In a big bowl add the beef minced meat, the bulgur, the vegetable blend & the eggs & start mixing well with your hands. Cover the mix with cling film & let it rest in a cool place for about 1-2 hours. The bulgur will start soaking all the valuable juices & expanding so after cooking it will give an amazing “fluffy” texture to the meatballs.

Take a big casserole & start shaping even meatballs of “generous” size with a diameter of around 4-5cm. We estimate a portion of 4 pieces so the mix should give you around 30-35 pieces in total. While placing the meatballs in the tray leave space in between & place the potatoes that you have cut in half-moon shapes (tip: wash the potatoes well & leave their skin on). Sprinkle evenly the pure tomato juice, the extra virgin olive oil, the sea salt & the herb mix.

Place the casserole in a preheated oven at 180oC for about 30mins. Take the tray out & turn around the meatballs, mix the potatoes & check if you need to add a bit of water for the cooking. Place back in the oven for 20-30mins more.

Enjoy them with good friends & nice stories!

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