Greek Ground Meat Casserole: A Delicious & Easy Recipe

Greek Ground Meat Casserole, or “Moussaka” as it’s traditionally known, is a dish that whispers of sun-drenched Mediterranean shores and generations of family gatherings. Imagine layers of perfectly seasoned ground meat, tender eggplant, and a creamy béchamel sauce baked to golden perfection. Are you ready to embark on a culinary journey to create this comforting classic in your own kitchen?

Moussaka boasts a rich history, deeply rooted in Greek culture. While variations exist throughout the Balkans and the Middle East, the Greek version, popularized in the 20th century by chef Nikolaos Tselementes, is perhaps the most iconic. Tselementes sought to “modernize” traditional Greek cuisine, and his layered casserole, featuring béchamel, became a national staple.

But what is it about Greek Ground Meat Casserole that makes it so beloved? It’s the symphony of flavors and textures, of course! The savory meat filling, often infused with aromatic spices like cinnamon and allspice, perfectly complements the slightly sweet eggplant. And that creamy béchamel? It’s the crowning glory, adding a luxurious richness that elevates the dish to something truly special. Beyond its incredible taste, Moussaka is also surprisingly versatile. It can be prepared ahead of time, making it ideal for entertaining, and leftovers are just as delicious the next day. So, let’s dive in and discover the secrets to making the perfect Moussaka!

Ingredients:

• 1.5 lbs Ground Beef (or Lamb, or a mixture)
• 1 large Onion, finely chopped
• 2 cloves Garlic, minced
• 1 (28 ounce) can Crushed Tomatoes
• 1 (15 ounce) can Tomato Sauce
• 1/2 cup Dry Red Wine (optional, but recommended)
• 1/4 cup Olive Oil
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Dried Cinnamon
• 1/4 teaspoon Ground Nutmeg
• Salt and Black Pepper to taste
• 1 lb Pasta (Penne, Ziti, or Rigatoni work well)
• Water for boiling pasta
• Salt for pasta water

Béchamel Sauce:

• 1/2 cup (1 stick) Unsalted Butter
• 1/2 cup All-Purpose Flour
• 4 cups Whole Milk
• 1/4 teaspoon Ground Nutmeg
• 1/2 cup Grated Parmesan Cheese
• 2 large Eggs, lightly beaten
• Salt and White Pepper to taste

Cheese Topping:

• 1 cup Grated Kefalotyri Cheese (or Parmesan if Kefalotyri is unavailable)

Instructions:

Preparing the Meat Sauce:

1. Sauté the Aromatics: In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2. Brown the Meat: Add the ground beef (or lamb, or mixture) to the skillet. Break it up with a spoon and cook until browned all over. Drain off any excess grease. This is a crucial step for flavor, so don’t rush it!
3. Add the Tomatoes and Seasonings: Stir in the crushed tomatoes, tomato sauce, red wine (if using), oregano, cinnamon, nutmeg, salt, and pepper. Bring the mixture to a simmer.
4. Simmer the Sauce: Reduce the heat to low, cover the skillet, and let the sauce simmer for at least 30 minutes, or up to an hour, stirring occasionally. The longer it simmers, the richer and more flavorful it will become. This allows the flavors to meld together beautifully. Taste and adjust seasonings as needed. I usually add a little extra oregano!

Cooking the Pasta:

1. Boil the Water: While the meat sauce is simmering, bring a large pot of salted water to a rolling boil. Use plenty of water – at least 6 quarts – to ensure the pasta cooks evenly and doesn’t stick together.
2. Cook the Pasta: Add the pasta to the boiling water and cook according to the package directions, but subtract about 2 minutes from the recommended cooking time. You want the pasta to be al dente, as it will continue to cook in the oven.
3. Drain the Pasta: Drain the pasta well and set aside. Don’t rinse it! The starch on the pasta’s surface will help the sauce adhere better.

Making the Béchamel Sauce:

1. Melt the Butter: In a medium saucepan, melt the butter over medium heat.
2. Make the Roux: Add the flour to the melted butter and whisk constantly until a smooth paste forms. This is called a roux. Cook the roux for 1-2 minutes, stirring constantly, to cook out the raw flour taste. Be careful not to let it brown.
3. Add the Milk: Gradually whisk in the milk, about 1/2 cup at a time, ensuring each addition is fully incorporated before adding more. This will prevent lumps from forming. Continue whisking until all the milk is added and the sauce is smooth.
4. Simmer the Sauce: Bring the sauce to a simmer over medium heat, stirring constantly. Reduce the heat to low and continue to simmer, stirring frequently, until the sauce has thickened enough to coat the back of a spoon, about 5-7 minutes.
5. Season and Temper: Remove the saucepan from the heat. Stir in the nutmeg and Parmesan cheese. Season with salt and white pepper to taste. In a small bowl, lightly beat the eggs. Slowly drizzle a small amount of the hot béchamel sauce into the eggs, whisking constantly to temper them (this prevents the eggs from scrambling when added to the hot sauce).
6. Combine: Pour the tempered egg mixture into the saucepan with the remaining béchamel sauce and whisk until smooth and well combined.

Assembling the Casserole:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Layer the Ingredients: Lightly grease a 9×13 inch baking dish. Spread a thin layer of the meat sauce on the bottom of the dish.
3. Add the Pasta: Arrange half of the cooked pasta over the meat sauce.
4. More Meat Sauce: Spread another layer of the meat sauce over the pasta.
5. Remaining Pasta: Add the remaining pasta in an even layer.
6. Top with Béchamel: Pour the béchamel sauce evenly over the pasta, making sure to cover all the noodles.
7. Cheese Topping: Sprinkle the grated Kefalotyri (or Parmesan) cheese evenly over the béchamel sauce.

Baking the Casserole:

1. Bake: Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and bubbly.
2. Rest: Let the casserole rest for at least 10-15 minutes before serving. This allows the sauce to set and makes it easier to slice.

Conclusion:

This Greek ground meat casserole isn’t just another recipe; it’s a culinary adventure waiting to happen! From the savory, perfectly seasoned ground meat to the creamy, comforting béchamel sauce, every layer is a symphony of flavors that will transport you straight to the sun-drenched shores of Greece. I truly believe this is a must-try dish for anyone who loves hearty, flavorful meals that are surprisingly easy to put together.

Why is this casserole a must-try? Because it’s more than just food; it’s an experience. It’s the kind of dish that brings people together, sparking conversation and creating lasting memories. The combination of the rich meat sauce, the tender pasta, and the velvety béchamel is simply irresistible. Plus, it’s a fantastic way to use up ground meat and create a satisfying meal that everyone will love. It’s also incredibly versatile.

Serving Suggestions and Variations:

Now, let’s talk about how to make this Greek ground meat casserole your own! While it’s absolutely delicious as is, there are plenty of ways to customize it to your liking.

* Serving Suggestions: I love serving this casserole with a simple Greek salad on the side. The crisp lettuce, juicy tomatoes, and tangy feta cheese provide a refreshing contrast to the richness of the casserole. A dollop of Greek yogurt or a sprinkle of fresh parsley also adds a nice touch. You can also serve it with some warm pita bread for soaking up all that delicious sauce. For a complete meal, consider adding a side of roasted vegetables like zucchini, eggplant, or bell peppers.

* Variations: Feel free to experiment with different types of ground meat. Ground lamb is a classic choice for Greek cuisine, but ground beef, turkey, or even a combination of meats would work beautifully. You can also add vegetables to the meat sauce, such as diced onions, carrots, or celery. For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce. If you’re looking for a vegetarian option, you can substitute the ground meat with lentils or crumbled tofu. You can also experiment with different cheeses in the béchamel sauce. Gruyere, Parmesan, or even a smoked Gouda would add a unique flavor dimension. For a lighter version, use low-fat milk and cheese in the béchamel sauce.

* Make-Ahead Tip: This casserole is also perfect for making ahead of time. You can assemble it a day or two in advance and store it in the refrigerator until you’re ready to bake it. Just be sure to add a few extra minutes to the baking time to ensure that it’s heated through.

I’m so excited for you to try this recipe and experience the magic of Greek flavors in your own kitchen. I poured my heart into perfecting this Greek ground meat casserole, and I truly believe it’s a winner.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece. And most importantly, don’t forget to share your experience with me! I’d love to hear how it turned out, what variations you tried, and what your family and friends thought. Leave a comment below, tag me in your photos on social media, or send me an email. I can’t wait to see your creations! Happy cooking! I hope this recipe becomes a staple in your home, just as it has in mine. Enjoy!

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