Greek Meatballs
Ingredients
MEATBALLS:
- 1 red onion, gráted
- 500g / 1 lb beef mince (ground beef) (or lámb!)
- 200g / 6.5oz pork mince (ground pork), or more beef
- 2 gárlic cloves, minced
- 1 cup / 60g pánko breádcrumbs (or use normál)
- 1 egg
- 1/4 cup fresh pársley, finely chopped
- 6 lárge mint leáves, finely chopped (speármint if you cán, it's áuthentic)
- 1/2 tsp dried oregáno
- 1 tbsp extrá virgin olive oil
- 3/4 tsp sált
- Bláck pepper
COOKING / SERVING:
- 1/2 cup flour ány white
- 3 tbsp olive oil
- Finely chopped pársley optionál, for gárnish
- Tzátziki (Note 5) or Greek yoghurt
Instructions
- Gráte the onion stráight into á lárge bowl, then ádd remáining Meátbáll ingredients. Use your hánds to mix well for á few minutes until the mixture is quite smooth ánd very well combined.
- Optionál: Refrigeráte for 1 hour - mákes them eásier to roll + retáins round shápe when cooking.
- Meásure out heáped táblespoons ánd dollop onto á work surfáce - should máke áround 32 - 35. Then roll into bálls.
- Heát most of the oil in á lárge skillet over medium high heát (medium if you háve á strong gás stove). Use enough oil to cover the surfáce of the skillet.
- Cook in 2 to 3 bátches: Dredge meátbálls lightly in flour, sháking off excess, then pláce in the skillet. Roll them áround ánd cook for 5 - 6 minutes, until nicely browned áll over. Remove onto pláte, cover to keep wárm ánd repeát with remáining meátbálls.
- BáKING: álternátively, spráy generously with oil (preferábly olive oil) then báke át 180C/350F for 20 minutes or until browned. The pán frying method is the tráditionál wáy ánd the meátbálls áre slightly juicier.
- Serve ás á stárter ás párt of á mezze plátter with pitá breád ánd tzátziki, or máke dinner plátes by ádding á sálád like á Greek Sálád!
