Golden Greek meatballs, flavored with mint, parsley, and oregano, crispy on the outside and soft on the inside. They are served hot or warm with lemon, a Greek salad, or tzatziki.
Ingredients
- 500 g ground beef
- 80 g stale bread
- 80 ml whole milk
- 1 piece yellow onion
- 2 cloves garlic
- 1 piece egg
- 0.5 bunches flat-leaf parsley
- 10 leaves fresh mint
- 1 tsp dried oregano
- 1 tbsp red wine vinegar
- to taste fine salt
- to taste ground black pepper
- 60 g all-purpose flour
- 3 tbsp olive oil
- 400 ml sunflower oil
- 1 piece lemon
Method
- Tear the stale bread into a bowl, drizzle with milk, and let it soften until it is very tender to the touch.
- Grate the onion, press the garlic, finely chop the parsley and mint; the whole mixture must be very fine to flavor the filling without hard pieces.
- Squeeze the bread between your hands, then mix it with the ground beef, onion, garlic, egg, herbs, oregano, vinegar, olive oil, salt, and pepper until you have a soft and homogeneous filling.
- Cover the filling and let it rest in the refrigerator until it is firmer and the flavors meld.
- Form even meatballs with slightly moistened hands; they must hold together without cracking and remain soft under your fingers.
- Roll the meatballs in the flour, then tap them to remove the excess in order to get a thin crust rather than a doughy coating.
- Heat the sunflower oil in a deep skillet; it is ready when a pinch of flour sizzles immediately without browning violently.
- Fry the meatballs in small batches, turning them until they are well browned, crispy on the outside, and cooked through.
- Drain on paper towels, let cool briefly, then serve with lemon wedges to squeeze over at the last moment.
Nutrition
Per serving
- Energy
- 691.8 kcal
- Protein
- 31.15 g
- Carbohydrate
- 26.96 g
- Fat
- 51.36 g
- Fibre
- 2.46 g
- Calcium
- 59.24 mg
- Iron
- 1.12 mg
- Magnesium
- 20.23 mg
