Delicious Greek Meatballs Recipes

These juicy Greek Meatballs rock! a conventional direction, fantastically flavored with purple onion, contemporary parsley, slightly of mint and hint of dried oregano. These meatballs ar slightly crisp on the surface ANd ar good served as an starter with tzatiki and flatbread bread as a part of a mezze unfold (very Greek!), or as a meal with a dish.

These Greek Meatballs ar a intensify from the fundamental dish direction. Grated purple onion provides a superb flavour base also as creating these meatballs resplendently juicy. and therefore the flavourings ar from herbs – contemporary parsley, a touch of mint (I very love this touch), and a few dried oregano. Oh, and garlic in fact. Wouldn’t be Greek if there wasn’t garlic in it!

Delicious Greek Meatballs Recipes

Greek Meatballs ar dusted gently with flour before pan sauteing. This creates a stunning lightweight crust, variety of like after you dirt fish / chicken etc with flour before pan sauteing. i actually love this bit, however it’s not essential, you may really skip it.

Greek Meatballs don't seem to be created with a sauce, thus i prefer to serve this with tzatziki thus I’ve provided my direction for that also. however notwithstanding you don’t have cucumber, plain dairy product can work well too. The meatballs ar definitely juicy and flavored enough to eat plain, however having a sauce undoubtedly adds that additional something-something.

INGREDIENTS:

MEATBALLS:

• 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

COOKING / SERVING:

• 1/2 cup flour any white
• 3 tbsp olive oil
• Finely chopped parsley optional, for garnish
• Tzatziki (Note 5) or Greek yoghurt

INSTRUCTIONS:

1. 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.
2. Optional: Refrigerate for 1 hour - makes them easier to roll + retains round shape when cooking.
3. Measure out heaped tablespoons and dollop onto a work surface - should make around 32 - 35. Then roll into balls.
4. 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.
5. 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.
6. 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.
7. 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!

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