Categories: Beef
Ingredients
- Meatballs:
- 1 red onion, grated
- 500g / 1 lb beef mince (ground beef)
- 200g / 6.5oz pork mince (ground pork), or more beef
- 2 garlic cloves, minced
- 1 cup / 60g panko breadcrumbs (or use normal)
- 1 egg
- 1/4 cup fresh parsley, finely chopped
- 6 large mint leaves, finely chopped (spearmint if you can, it's authentic)
- 1/2 tsp dried oregano
- 1 tbsp extra virgin olive oil
- 3/4 tsp salt
- Black pepper
- Cooking / Serving:
- 1/2 cup flour any white
- 3 tbsp olive oil
- Finely chopped parsley optional, for garnish
- Tzatziki (Note 5) or Greek yoghurt
Directions
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Grate the onion straight into a large bowl, then add remaining Meatball ingredients. Use your hands to mix well for a few minutes until the mixture is quite smooth and very well combined.
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Optional: Refrigerate for 1 hour – makes them easier to roll + retains round shape when cooking.
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asure out heaped tablespoons and dollop onto a work surface – should make around 32 – 35. Then roll into balls.
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Heat most of the oil in a large skillet over medium high heat (medium if you have a strong gas stove). Use enough oil to cover the surface of the skillet.
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Cook in 2 to 3 batches: Dredge meatballs lightly in flour, shaking off excess, then place in the skillet. Roll them around and cook for 5 – 6 minutes, until nicely browned all over. Remove onto plate, cover to keep warm and repeat with remaining meatballs.
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BAKING: Alternatively, spray generously with oil (preferably olive oil) then bake at 180C/350F for 20 minutes or until browned. The pan frying method is the traditional way and the meatballs are slightly juicier.
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Serve as a starter as part of a mezze platter with pita bread and tzatziki, or make dinner plates by adding a salad like a Greek Salad!