Greek Meatballs

• porsjoner: 5 servings
• aktiv tid: 20 minutes
• total tid: 32 minutes

Ingredienser

1 red onion, grated

500g / 1 lb beef mince (ground beef) (or lamb!)

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

To Cook:

1/2 cup flour (any white)

3 tbsp olive oil

Finely chopped parsley (optional, for garnish)

Tzatziki (Note 5) or Greek yoghurt

Fremgangsmåte

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.

Optional: Refrigerate for 1 hour - makes them easier to roll + retains round shape when cooking.

Measure out heaped tablespoons and dollop onto a work surface - should make around 32 - 35. Then roll into balls.

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.

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.

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.

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!

Næringsinnhold

• Porsjonsstørrelse: 185 g
• Kalorier: 513 kcal