My heart warms up at the thought of meatballs. Hardly a Greek dish has been more loved by young and old. It is the quick supper around the kitchen table on a casual evening, the small bite to share with friends on the balcony a sunny afternoon, the essential mezze to order in the hassle and bustle of a taverna.
The perfect meatball has to be tiny and round, crisp when you bite, moist inside and full of herby flavours. It is of outmost importance to accompany your meatballs with fresh fries and tzatziki, a little salad on the side.
Ingredients (makes 40-45 pieces)
- 500 gr beef mince
- 1 onion, grated
- 1 garlic clove
- 2 eggs, lightly bitten
- 1 slice of toast, crust off
- 1 tbsp olive oil
- 1 tsp red wine vinegar
- 1 shot of ouzo (optional)
- 3 tbsp of dried mint
- 1 tbsp of dried oregano
- 2 tbsp salt
- 1 tbsp pepper
mild vegetable oil for frying
flour for dusting the meatballs before frying
What to do:
- In a large bowl gather all your ingredients: mince meat, crushed garlic, grated onion, eggs lightly bitten and combine well.
- Soak the bread in some water and squeeze out any excess and add to the mixing bowl.
- Add the herbs and spices along with the olive oil, vinegar and ouzo shot.
- Cover and let it rest in the fridge for 30 minutes.
- Shape into walnut sized balls and roll in flour.
- In a deep frying pan, add the oil half way up your pan and heat up (180 oC). You should lower the heat when the first batch is in.
- Start adding batches of meatballs without crowding them. Cook for 3-4 minutes each side and rest in some kitchen towel to absorb excess oil.
It’s perfectly accompanied with french fries and please do not forget the tzatziki.
from Athens with loveby