Moussaka (Greek Style Baked Eggplant) Ingredients:

• 2 medium-sized eggplants
• Olive oil, as needed
• 1 pound 85% lean ground beef
• 1 large onion, peeled and chopped
• 2 cloves of garlic, finely chopped
• 1 cup tomato sauce
• 1 teaspoon dried oregano
• Salt, to taste
• Pepper, to taste

For the Sauce

• 3 tablespoons salted butter
• Salt, to taste
• Pepper, to taste
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1 egg
• 1/2 cup grated Greek cheese or Parmesan or Romano cheese

Instructions on How to Prepare Greek Moussaka:

Spray a 9 x 13 baking dish with nonstick cooking spray and set aside. Preheat the oven to 350 degrees Fahrenheit.

Peel the eggplants and then slice them into pieces that are about 1/4 inch thick. If you don’t have a vegetable slicer or mandolin, do your best with a sharp knife.

Rub some olive oil onto a baking sheet. Arrange the egg plant slices onto the sheet and drizzle the pieces with more olive oil. Sprinkle the eggplant with salt and pepper and bake in the preheated oven until golden brown. This should take around 20-30 minutes. Remove them from the oven immediately.

Arrange the eggplant slices in a single layer at the bottom of the 9 x 13 baking dish. This should use up about half of the slices. Set aside.

Add some olive oil to the bottom of a heavy skillet. Cook the onions and beef together over medium heat until the onions are translucent and the beef is cooked all the way through. Break up the beef throughout the cooking process using a wooden spoon. Add the garlic, tomato sauce, oregano, and a pinch of salt and pepper and cook for several minutes with the heat set on low. Pour the mixture into the baking dish over the eggplant slices. Top with the rest of the eggplant slices.

At this point, you’ll want to make the cheese sauce. Melt the butter in a medium saucepan that has been set in medium heat. Whisk in the flour and then add a pinch of salt and pepper, to taste. Whisk in the milk slowly and let it cook over low heat for a few minutes while the sauce thickens. You’ll need to stir the mixture constantly with a wooden spoon to prevent it from sticking.

In a separate bowl, scramble the egg and stir in the cheese. Slowly stir into the milk mixture and remove from the heat immediately. Pour over the eggplant slices in the baking dish. Place the baking pan in the center of the oven and bake for about 45 minutes, or until the eggplant is golden brown. Remove from the oven and let stand in the pan for 5  minutes before serving.

**Please Note:  Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.

The post Recipe for Greek Moussaka appeared first on .

Baked Macaroni (Pastitsio) with Ground Beef Recipe Ingredients:

The Filling:

• 1 tablespoon butter
• 2 pounds ground beef
• 1 small, finely chopped onion
• 1 clove garlic
• 2 teaspoons salt
• 1/2 teaspoon pepper
• Fresh parsley, chopped (about 2 tablespoons chopped)
• 1/2 cup white wine
• 3 medium tomatoes, peeled and diced
• 1 pound can diced tomatoes

The Sauce:

• 1/2 cup butter
• 3/4 cup flour
• 4 cups hot milk
• Salt, to taste
• Pepper, to taste
• Nutmeg, to taste
• 1 cup grated Greek cheese or Parmesan
• 2 large eggs, plus 2 egg yolks
• 1 pound macaroni
• 1 tablespoon salt
• 2 tablespoons butter

Instructions on How to Make Macaroni With Ground Beef – Pastisio :

For the filling:
Heat the butter in a large frying pan and sauté the ground beef and onion until slightly browned. Add remaining ingredients, except egg white, cover and cook over a medium heat. Remove from heat and let cool.

To make the sauce:
Melt the butter in a heavy saucepan, add the flour and cook stirring constantly for 1 minute. Add the milk all at once, and stir until the sauce is smooth. Add salt, pepper and nutmeg. Remove from heat and stir in the cheese, eggs and egg yolks.

Cook the macaroni in salted boiling water until soft but firm. Drain and return to the pan. Add the butter.

Butter a baking pan and put in half the macaroni. Sprinkle with cheese and cover with the meat filling. Top with remaining macaroni. Sprinkle with cheese and cover with the sauce. Sprinkle top with the rest of the cheese and cook in an oven set to 350 Degrees Fahrenheit for about 45 minutes or until golden brown. Remove from heat and let rest for twenty minutes before cutting.

**Please Note:  Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.

The post Recipe for Pastichio (Pastitsio) – Greek Style Baked Macaroni With Ground Beef appeared first on .

Biftekia Recipe Ingredients:

• 1 pound ground beef, lamb, or pork
• 1 small onion, finely chopped
• 3 tablespoons dried bread crumbs
• 1 large egg, lightly scrambled with a fork
• 1 teaspoon dried mint (spearmint is best)
• 1 teaspoon dried Greek oregano
• 2 tablespoons fresh, chopped parsley
• 1 tablespoon Greek olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions to Make Greek Style Burgers:

Add all the ingredients to a medium bowl and either stir with a wooden spoon or mix with your hands. Form each into hamburger-shapped patties and place them on a single layer on a flat surface, baking sheet, or on plates.

Preheat the grill to 350 degrees Fahrenheit or prepare the coals. Place the hamburgers on the grill and cook on both sides until the burgers are cooked all the way through. This should take 5-8 minutes on each side, depending on how you like them cooked. Use a meat thermometer to test the meat to be safe.

The post Recipe for Biftekia – Greek Style Burgers appeared first on .

Sousakaki Souvlakia – Greek Style Ground Lamb Kebabs Recipe Ingredients:

• 1 pound ground lamb
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons fresh chopped mint
• 1 tablespoon fresh chopped parsley
• 1 large egg
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions to Prepare Greek Style Ground Lamb Kebab:

Place the lamb, onion, garlic, mint, parsley, and egg in a medium bowl and mix with a wooden spoon or your hands. Divide it into 8 segments and form into log-shapes that are around 5 inches long using your hands. Spear the center of each with a skewer and place on a plate. Cover with plastic wrap and refrigerate them for about an hour before cooking to let the flavors infuse.

Turn on the grill when you want to cook them and let it heat to medium-high. If you use charcoal, wait until the coals are glowing. Place the souvlaki kebabs onto the grill rack and cook for 10-12 minutes, turning once halfway through the cooking process. Transfer to a serving platter and serve immediately.

The post Recipe for Sousakaki Souvlakia – Greek Style Ground Lamb Kebabs appeared first on .

Greek Style Meatballs in Wine Sauce (Keftedes Tou Fournou Krasata) Recipe Ingredients:

• 1 recipe keftedes
• 1 cup tomato sauce
• 2 cups dry red wine
• 1 clove garlic, finely minced
• 1 teaspoon dried Greek oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

How to Prepare Greek Meatballs in Wine:

Preheat the oven to 350 degrees Fahrenheit. Spray an 8 x 8 baking dish with cooking spray or brush with Greek olive oil.

Prepare the meatballs according to the recipe listed in the ingredients. Roll into meatballs about 1 1/2 to 2 inches in diameter and place in the baking dish.

Whisk together the tomato sauce, red wine, garlic, oregano, pepper, and salt into a medium bowl. Pour the sauce over the meatballs.

Place the dish in the center of the oven. Bake for thirty minutes, or until the meatballs are cooked all the way through.

**Please Note:  Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.

The post Recipe for Greek Style Meatballs in Wine Sauce appeared first on .

 Greek Style Meatballs with Bulgur (Voli Me Plyguri) Recipe Ingredients:

• 1 pound lean ground beef
• 1 cup finely chopped, fresh parsley
• 4 scallions, finally chopped
• 1/2 cup bulgur (uncooked)
• 1 large egg, beaten
• 1/3 cup Greek olive oil
• 4 garlic cloves, peeled and minced
• 1 teaspoon ground cumin
• Salt, to taste
• Pepper, to taste
• 1 large onions, halved and sliced lengthwise
• 1/2 cup red wine
• 16 ounces canned, diced tomatoes
• 1 cinnamon stick
• 1/2 cup water

Instructions to Make Greek Bulgur Meatballs:

Add meat, 2 tablespoons of the parsley, scallions, bulgur, egg, and 2 tablespoons of olive oil, 2 cloves of the minced garlic, cumin, salt, and pepper to a large bowl and stir with a wooden spoon until mixture is well combined. You can also use your fingers to mix it. Cover with plastic wrap and refrigerate for 1 – 4 hours to let the flavors set.

Remove bowl from the refrigerator and shape into balls of about 1-2 inches thick. Your goal is to make them a consistent size. Place the balls on a plate, cover with plastic wrap, and place in the refrigerator.

Add the rest of the olive oil to a deep skillet and set the heat to medium. Saute the onion for about five minutes or until the onions are soft. Add the rest of the garlic and saute for about a minute until the flavor of the garlic releases. Add the wine and cook for one minute. Stir in the tomatoes with their juices as well as the cinnamon stick and water and stir the mixture with a wooden spoon. Slowly add the meatballs so they don’t fall apart. The sauce should be deep and the meatballs should be covered.

Cover the skillet and bring the mixture to a boil. Drop the heat to a simmer after it boils and cook for twenty minutes or until the meatballs are cooked all the way though. Sprinkle the meatballs with remaining parsley just before serving.

The post Recipe for Greek Style Meatballs with Bulgur appeared first on .

Greek Style Stuffed Tomato (Domata Yemistes) Recipe Ingredients:

• 10 – 12 tomatoes
• 1 1/2 pounds ground beef
• 2 tablespoons sugar
• 1/4 cup olive oil
• 1 finely chopped onion
• 1/2 cup rice
• Chopped parsley
• Pepper
• Salt
• 1/2 teaspoon (optional) cinnamon

Instructions to Make Greek Stuffed Tomatoes:

Slice a piece from the top of each tomato and remove the pulp with a teaspoon.

Save the pulp and set aside.

Arrange tomatoes in a baking pan and sprinkle 1/2 teaspoon sugar into each one.

Heat 1/4 cup olive oil in a frying pan and sauté onion until soft.

Add ground beef and stir for a few minutes.

Add rice, parsley, salt, pepper, cinnamon, and 1 cup tomato pulp. Cover and cook over low heat for 10 minutes.

Remove from heat and allow to cool.

Fill tomatoes, leaving room for the rice to swell and replace tops.

Sprinkle some olive oil on top of the tomatoes.

Pour 1 cup tomato pulp in the bottom of the pan; bake in an oven that has been set to 350 degrees Fahrenheit for about 1 1/2 hours, or until the rice has softened and the meat is cooked all the way through.

**Please Note:  Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.

The post Recipe for Greek Style Stuffed Tomatoes appeared first on .

• 2 finely chopped onions
• 1 lb. ground beef
• 2 peeled and chopped tomatoes
• 1/4 cup butter
• 2 teaspoons salt
• 1/2 teaspoon pepper
• Chopped parsley
• 2 slightly beaten eggs
• 1/2 cup grated Greek cheese, like Kefalotiri cheese
• 2 tablespoons breadcrumbs
• 2 1/4 lbs. (about 12, long and thin) aubergines
• 1 1/2 cups olive oil
• 1 cup Béchamel sauce
• 1 1/2 cups tomato sauce

How to Prepare Greek Stuffed Eggplant:

Brown onions and meat lightly in butter, stirring constantly.

Add tomatoes, salt and pepper.

Cook covered for about 15 minutes.

Remove from heat.

Add parsley, egg, 1/4 cup cheese and breadcrumbs.

Peel an inch strip from one end to the other or each aubergine and make a cut lengthwise to within an inch of each end. (On one side of the aubergine only.) Wash and dry.

Heat oil in a large frying pan.

Cook slowly, over medium heat about 6 aubergines at a time (covered) until soft and light brown, turning occasionally.

Remove carefully from pan with spatula and place in baking pan, keeping cut surface of each aubergine on top.

Insert knife blade into slashes and stuff with meat mixture.

Prepare one cup of béchamel sauce.

Add 1 egg and remaining cheese. Pour about a tablespoon on top of each aubergine. Sprinkle with additional grated cheese and dot with butter.

If desired, add tomato sauce to the pan.

Bake in an oven that has been set to 350 degrees Fahrenheit for about 35 minutes or until the eggplants get soft and the mixture is cooked all the way through.

**Please Note:  Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.

The post Recipe for Greek Style Stuffed Eggplant (with Ground Beef) appeared first on .

Greek Style Meatballs (Keftethes) Recipe Ingredients:

• 1 lb. ground beef
• 1 slightly beaten egg
• 1/4 lb. bread crumbs
• 1/2 cup water
• 2 tablespoons olive oil, for sautéing the onions
• 2 chopped onions
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1 tablespoon vinegar
• 1 teaspoon dried herbs (such as dill, oregano, parsley, or mint)
• 1/2 cup flour
• 1/2 cup olive oil for frying the meatballs

Instructions on How to Make Greek Style Meatballs:

Mix together the ground beef, egg, bread crumbs and water.

Add olive oil to a frying pan and set the heat on medium. Add the chopped onions and saute until translucent.

Add to the meat mixture with the salt, pepper, vinegar, oregano, chopped parsley or mint.

Mix well, cover and refrigerate 1 hour.

Shape into 18-20 patties and roll lightly in flour.

Fry in very hot olive oil until brown.

Note: Instead of bread crumbs, some use slices of bread soaked with milk or water. For this recipe, about one slice of bread soaked in water or milk. Eliminate the bread crumbs and water if you decide to use this.

The post Recipe for Greek Style Meatballs appeared first on .

For the Soup:

• 1 lb. ground beef
• 1 grated onion
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons chopped parsley
• 1/2 cup uncooked rice
• 1 slightly beaten egg
• 2 tablespoons flour
• 4 cups (or stock) water
• 1 cup tomato juice
• 1/4 cup butter
• 1 teaspoon salt

For the Egg and lemon sauce:

• 2 -3 eggs
• 1 lemon

Instructions to Prepare Greek Meatball Soup:

Combine meat, onion, salt, pepper, parsley, 1/4-cup rice and egg.

Shape into 30 small balls and dust with flour.

Boil water or stock, tomato juice, butter and salt.

Drop in meatballs and remaining rice. Cover and simmer for about 35 minutes. Remove from heat.

Beat eggs with 2 tablespoons water and by spoonful and add about 1/2 cup of soup, while stirring.

Stir in the lemon juice and then pour egg mixture gradually over the meatballs and remaining soup stirring continuously.

The post Recipe for Greek Meatball Soup with Egg Lemon Sauce appeared first on .

Recipe for Greek Stuffed (Gemista me Piperies) Ingredients:

• 2 tablespoons Greek olive oil
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 1 celery stalk, chopped
• 1 pound ground beef
• 1, 28-ounce can of diced tomatoes with the juices
• 1 teaspoon dried Greek oregano or 1 tablespoon fresh, chopped oregano
• 1/2 teaspoon ground cinnamon
• Salt, to taste
• Pepper, to taste
• 1 cup uncooked long grain rice
• 6 medium bell peppers (mixed colors)

How to Make Greek Stuffed Peppers:

Drizzle the olive oil into a deep skillet and set the heat to medium. Warm the oil for about 1 minute and then add the onion. Saute for five minutes, or until the onions become soft. Add the garlic and cook for an additional minute. Stir in the celery for another two minutes.

Crumble the beef into the skillet and saute for about 5 – 10 minutes, or until the beef is cooked all the way through. Break the beef apart with a wooden spoon while it cooks through and has a crumbled texture. Your goal is to make sure the beef is in the smallest pieces possible. Continually stir the pan so the rest of the vegetables don’t stick to the bottom, as well.

Once the beef is cooked, stir in the diced tomatoes, oregano, cinnamon, salt, and pepper. Cover the mixture and simmer it for about 5 minutes. Stir in the rice and simmer the mixture until al the liquid absorbs. This should take 10-15 minutes. Remove the skillet from the burner. Let the mixture stand for another 10 minutes before spooning into the peppers.

Slice the top off of each of the peppers and remove the seeds from the inside. Don’t discard the tops. Wash the peppers well to make sure that all the seeds are removed.

Preheat the oven to 350 degrees Fahrenheit. Brush a 9 x 13 baking dish with olive oil or spray with cooking spray.

Spoon the mixture into each of the peppers and place them into the baking dish. Replace the tops on each of the peppers. Bake until the peppers are soft. This should take about one hour. Baste the peppers with the juices that come out during the cooking process about every fifteen minutes.

**Please Note:  Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.

The post Recipe for Greek Stuffed Peppers appeared first on .

Greek Smyrna Style Sausages (Soutzoukakia Smyrneika) Recipe Ingredients:

• 4 tablespoons butter, melted
• 1, 14 ounce can of diced tomatoes, with the juices
• 1/4 cup dry red wine
• 1/2 cup water
• 3 cloves garlic, minced
• 1 pound ground beef or lamb
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/3 cup bread crumbs
• 2 tablespoons milk
• 1 large egg, lightly beaten
• Greek olive oil, for frying

How to Prepare Smyrna Greek Sausages:

Add the butter, tomatoes, red wine, water, and garlic to a large saucepan. Bring the mixture to a boil on medium heat with the pan covered and then simmer it on low for ten minutes. Turn off the heat and let the mixture set.

Add the beef or lamb, cumin, salt, pepper, bread crumbs, milk, and egg to a medium bowl and mix together with a wooden spoon or your hands. Form the meat with your hands into long cylindrical shapes like a sausage, about 1/4 – 1/2 inch wide and two inches long. Add some olive oil to a deep frying pan (2-4 tablespoons) and fry the mixture until all sides are brown. This should take about 2 minutes per side.

Place the saugages in the saucepan with the sauce, cover the pot, and simmer the mixture for about thirty minutes.

The post Recipe for Greek Smyrna Style Sausages appeared first on .

• Rice
• Chopped meat (such as giblets or ground beef)
• Nuts (such as pine nuts or chestnuts

Some versions also contain raisins. This version is fairly simple, but it is also rich in flavor. It can be stuffed inside the turkey or made and served separately. Also, even though it is commonly prepared during Thanksgiving, you can make it year round.

Rice, Ground Beef, and Chestnut Greek-Style Stuffing Recipe Ingredients:

• 2 tablespoon olive oil
• 1 large onion, chopped
• 3 pounds ground beef
• 1 teaspoon dried oregano
• 1/2 teaspoon ground allspice
• Salt, to taste
• Pepper, to taste
• 2 cups uncooked, medium grain rice
• 2 cups water
• 3 pounds chestnuts

How to Make Rice, Ground Beef, and Chestnut Greek Stuffing:

Drizzle the olive oil into a large, deep skillet. Set the heat to medium. Add the onion and sauté for 10-minutes.

Lower the heat to medium-low and add the ground beef. Cook, stirring constantly, until the ground beef is cooked all the way through.

Stir in the oregano, allspice, salt, and pepper. Stir in the rice and the water.

Cover the skillet and set the heat to medium-high. After the liquid comes to a boil, set the heat to low. Let it simmer until the rice is soft and the liquid is absorbed. Set aside.

Preheat the oven to 350 degrees Fahrenheit. Score each the chestnuts with a large x using a sharp knife. Place in a single layer on the baking sheet.

Place the sheet in the center of the oven. Bake for 45 minutes or until the chestnuts are roasted all the way through. Let cool and peel all the chestnuts. Chop the chestnuts gently. Stir into the rice and ground beef mixture. Serve as is or stuff into the turkey before roasting.

**Please Note:  Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.

The post Recipe for Greek Style Rice and Ground Meat with Chestnuts appeared first on .

Burger Gyro Recipe Ingredients:

• 4 Greek pita bread rounds
• 1 recipe Greek tzatziki
• 1 large onion, chopped
• 2 medium tomatoes, diced
• Crumbled feta cheese
• 4 prepared hamburgers, halved
• Dried Greek oregano

Directions on How to Make Burger (Bifteki) Gyros:

Make the pita bread and tzatziki according to the recipe directions. Feel free to use store bought tzatziki or pitas if you don’t have time to make your own.

Put a piece of aluminum foil down on a flat surface. Place a pita bread in the center of the foil. Spread some tzatziki across the middle of the pita bread. Top with chopped onion and diced tomato. Add two of the hamburger halves. Sprinkle with feta cheese and another spoonful of tzatziki, if desired. Sprinkle some oregano over the gyro.

Roll the gyro and wrap it in aluminum foil so it can hold the shape. Repeat until you’ve used up all the pita bread.

The post Recipe for Burger Gyros appeared first on .

Cheeseburger Gyro Recipe Ingredients:

• 4 Greek pita bread rounds
• 1 recipe Greek tzatziki
• 1 large onion, chopped
• 2 medium tomatoes, diced
• 4 prepared cheeseburgers, halved
• Crumbled feta cheese
• Dried Greek oregano

How to Prepare Cheeseburger Gyros:

Make the pita bread and tzatziki according to the recipe instructions and set aside.

Put a piece of aluminum foil down on a flat surface. Place a piece of pita in the center of the foil. Spread somet tzatziki onto the middle of the pita bread. Top with onion and tomato and then add the two of the cheeseburger halves. Sprinkle with feta cheese, another spoonful of tzatziki, and some dried oregano.

Roll the gyro sandwich and wrap it in aluminum foil so it can hold the shape. Repeat until you’ve used up all the pitas.

The post Recipe for Cheeseburger Gyros appeared first on .

Gyro Meat Recipe Ingredients:

• 1 onion, chopped
• 2 cloves garlic, minced
• 2 pounds ground meat (lamb, pork, beef or a mixture)
• 1 tablespoon dried Greek oregano
• 1 teaspoon salt
• 1/2 teaspoon finely ground black pepper

How to Make Homemade Greek Gyro Meat:

Pulse the onion in a food processor and pulse until pureed. Transfer the onion to a fine mesh strainer and let some of the juice drain. You may need to push on it with a wooden spoon. Return the mixture to the food processor.

Add the garlic and pulse for ten seconds. Add the meat, oregano, salt, and pepper and pulse until all the ingredients are combined. Form the mixture into a the shape of a loaf.

If Baking the Mixture in the Oven

Preheat the oven to 350 degrees Fahrenheit. Spray a loaf pan with nonstick cooking spray. Add the gyro mixture and place in the center of the oven. Bake until cooked all the way through. This should take 40-45 minutes depending on the oven.

If Using a Rotisserie Oven (Recommended)

Place the meat through the center spit of the rotisserie oven. Cover with aluminum foil to prevent the meat from falling off the spit. Follow the manufacturers instructions for how to cook the meat and for cooking time recommendations.

Let the meat cool for about 15 minutes before slicing to put in the gyros.

The post Recipe for Homemade Greek Gyro Meat appeared first on .

Greek Style Cheese Stuffed Meatballs Recipe Ingredients:

• 1 pound ground beef, lamb, or pork
• 1 medium onion, finely chopped
• 1 egg, lightly beaten
• 1/4 cup bread crumbs
• 2 tablespoons water
• Salt, to taste
• Pepper, to taste
• 1 teaspoon Greek oregano
• 3 tablespoons fresh, chopped Greek herbs like mint or parsley
• 3/4 pound meltable cheese, like mozzarella, halloumi, or kasseri cheese, cut into cubes

Instructions on How to Make Greek Style Cheese Stuffed Meatballs (Keftedes):

Preheat the oven to 350 degrees Fahrenheit. Spray a meatball baking pan or broiling pan with cooking spray.

Add all the ingredients to a mixing bowl and stir until well combined.

Form each meatball around 1 of the cheese cubes so that the cheese in the center. Place the meatball on the pan. Repeat until all the cheese and meat are used up.

Place the pan in the center of the oven and bake until the meatballs are cooked all the way through and the cheese is melted. This should take 30-40 minutes.

**Please Note:  Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.

The post Recipe for Greek Style Cheese Stuffed Meatballs appeared first on .

Greek Style Stuffed Bell Peppers With Avgolemono Sauce

• 6 bell peppers, rinsed
• 3 tablespoons Greek olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 celery stalk, finely chopped
• 1 tomato, finely chopped
• 1 pound ground beef
• 2 tablespoons tomato paste
• 1 cup water
• 1 teaspoon dried oregano
• 3 tablespoons fresh, chopped mint
• Salt, to taste
• Pepper, to taste
• 1 cup uncooked long grain rice
• 1 recipe avgolemono sauce

How to Make Greek Style Stuffed Bell Peppers With Avgolemono Sauce

Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13 baking dish with cooking spray.

Remove the tops from the peppers and take out the seeds. Arrange side by side in the baking dish. Set aside. Save the tops.

Pour the olive oil into a saucepan and set the heat to medium. Let the oil warm for 1 minute. Stir in the onions and saute for five minutes, or until they become soft. Add the garlic and celery and saute for another 2-3 minutes. Stir in the tomato and cook for another 2 minutes.

Crumble the ground beef into the skillet and cook for 5-6 minutes, or until the beef is cooked all the way through. You may need to break the beef apart more as it cooks.

Mix the tomato paste and water together in a small bowl. Pour into the skillet and stir. Set the heat to low and stir in the oregano, mint, salt, pepper, and rice. Remove the skillet from the heat.

Spoon the mixture evenly into each of the bell peppers and replace the tops. Place the baking dish into the center of he oven and cook until the rice is soft. This should take 40-45 minutes.

Prepare the avgolemono according to the recipe instructions. Use the pan juices for the broth. Spoon over the peppers just before serving.

**Please Note:  Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.

The post Recipe for Greek Style Stuffed Bell Peppers appeared first on .

Greek Style Stuffed Zucchini With Egg and Lemon (Avgolemono Sauce) Recipe Ingredients:

• 8 large-sized zucchini, washed, trimmed, and sliced lengthwise
• 1/3 cup Greek olive oil, plus some for brushing
• 1 medium onion, chopped
• 1 pound ground beef
• 1/2 cup short grain rice
• 2 tablespoons chopped, fresh mint
• 2 tablespoons chopped, fresh parsley
• Salt, to taste
• Pepper, to taste
• 1 recipe avgolemono sauce

How to Prepare Greek Style Stuffed Zucchini With Egg and Lemon Sauce:

Preheat the oven to 350 degrees Fahrenheit. Brush a large baking dish with olive oil. Brush the bottom of the zucchini halves with olive oil and place in the baking dish. Set aside.

Pour 1/3 cup of the olive oil into a deep skillet and set the heat to medium. Let the oil warm for about a minute and then add the onion. Saute the onion for about 5 minutes, or until it begins to soften.

Add the ground beef to the skillet, crumbling with you hand just before placing it in the pan. Stir the meat and the onions together and saute until the meat is cooked all the way through and has been broken up into small pieces.

Stir in the rice, mint, parsley, salt, and pepper and remove from the heat.

Scoop out the seeds from each of the zucchini halves. Spoon the beef and rice mixture into each of the zucchini halves and lay them back down into the baking dish in a single layer. Cover the dish with aluminum foil and place in the center of the oven. Bake until the zucchini and rice are both soft, which should take about 30 minutes. 

While the zucchini cooks, prepare the avgolemono according to the recipe. Use any type of broth you have on hand. You can also wait to prepare the sauce and use some of the pan juices for some of the liquid. Pour the sauce over the zucchini just before serving.

**Please Note:  Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.

The post Recipe for Greek Style Stuffed Zucchini With Egg and Lemon Sauce appeared first on .