Best Greek Hero Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GREEK MEATBALL HERO



Greek Meatball Hero image

Provided by Amanda Freitag

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 19

1 cup breadcrumbs
1 cup milk
2 pounds ground beef
1 cup crumbled feta
1/2 cup grated Parmesan
1 tablespoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
4 cloves garlic, finely chopped
2 eggs
2 plum tomatoes, diced
1 English cucumber, diced
1 red onion, thinly sliced
3 tablespoons fresh parsley leaves, finely chopped
3 tablespoons olive oil
2 tablespoons lemon juice
Salt
4 hero rolls
8 ounces homemade or store-bought tzatziki

Steps:

  • For the meatballs: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
  • Mix the breadcrumbs with the milk in a small bowl and rest for 5 minutes. In a large bowl, combine the breadcrumb mixture, the beef, feta, Parmesan, oregano, salt, pepper, garlic and eggs. Portion the meatballs into 3-ounce balls (16 meatballs total), then roll in your hands and place on the prepared baking sheet. Bake until the meatballs start to brown, 15 minutes.
  • For the hero: Place the tomatoes, cucumbers, onions and parsley in a bowl. Drizzle the olive oil and lemon juice into the bowl and gently toss the vegetables to coat. Season the salad with salt and set aside.
  • Split the hero rolls lengthwise three-quarters of the way through (one end should still be connected). Toast the inside of the rolls on a hot griddle. Place the cooked meatballs on the griddle to crisp the outside and heat through. Place 4 meatballs in a toasted hero roll, then dollop 2 ounces of the tzatziki over the top, and finish with some of the salad. Repeat for the remaining hero rolls, then serve.

GREEK HERO



Greek Hero image

Margaret Wilson of Hemet, California makes a Greek-style sandwich by spreading a loaf of bread with hummus, veggies, seasonings and feta cheese. With plenty of garden-fresh flavors and a hearty bean spread that packs protein, this stacked submarine makes a satisfying meal-in-one.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 18

HUMMUS:
2 tablespoons lemon juice
1 tablespoon olive oil
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
SANDWICH:
1 loaf (8 ounces) unsliced French bread
2 medium sweet red peppers, cut into thin strips
1/2 medium cucumber, sliced
2 small tomatoes, sliced
1/4 cup thinly sliced red onion
1/4 cup chopped ripe olives
1/4 cup chopped pimiento-stuffed olives
1/2 cup crumbled feta cheese
4 lettuce leaves

Steps:

  • For hummus, in a food processor, combine the lemon juice, oil and beans; cover and process until smooth. Stir in the garlic, oregano, salt and pepper., Slice bread in half horizontally. Carefully hollow out bottom half, leaving a 1/2-in. shell. Spread hummus into shell. Layer with the red peppers, cucumber, tomatoes, onion, olives, cheese and lettuce. Replace bread top. Cut into four portions.

Nutrition Facts : Calories 350 calories, Fat 12g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 1219mg sodium, Carbohydrate 50g carbohydrate (0 sugars, Fiber 9g fiber), Protein 12g protein.

Related Topics