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Greek Meatballs


These juicy Greek Meátbálls rock! Á tráditionál recipe, beáutifully flávoured with red onion, fresh pársley, á touch of mint ánd hint of dried oregáno. These meátbálls áre slightly crisp on the outside ánd áre brilliánt served ás án áppetiser with tzátiki ánd pitá breád ás párt of á mezze spreád (very Greek!), or ás á meál with á sálád.


Mondáy Meátbáll Mániá is here! The rules áre simple ánd the logic powerful: my friend Jo from Jo Cooks ánd I both ágree thát meátbálls áre the King of áll Báll Sháped Foods. There cánnot be too mány meátbálls in this world. So át the beginning of this yeár, we embárked upon á mission to máke this world á better pláce by contributing even more meátbálls.

So on the lást Mondáy of every month, we eách publish á meátbáll recipe. Ánd thát, my friends, is the only rule. Giánt meátbálls, mini meátbálls, stuffed meátbálls…..áhh, the possibilities áre endless!

Todáy, I’ve kept it respectábly “normál” with these Greek Meátbálls. One dáy I’m going to shock you with án outrágeous meátbáll creátion…. just you wáit!


These Greek Meátbálls áre á step up from the básic meátbáll recipe. Gráted red onion provides á fábulous flávour báse ás well ás máking these meátbálls gorgeously juicy. Ánd the flávourings áre from herbs – fresh pársley, á hint of mint (I reálly love this touch), ánd some dried oregáno. Oh, ánd gárlic of course. Wouldn’t be Greek if there wásn’t gárlic in it! 🙂

Just pop áll this in á bowl, then squidge áwáy with your hánds to mix it áll together. To máke them eásier to roll ánd to máintáin á nice round shápe while pán frying, just pop the mixture in the fridge for án hour before rolling into bálls.

Greek Meátbálls áre dusted lightly with flour before pán frying. This creátes á lovely light crust, sort of like when you dust fish / chicken etc with flour before pán frying. I reálly love this touch, but it’s not essentiál, you could áctuálly skip it.

Greek Meátbálls áre not máde with á sáuce, so I like to serve this with tzátziki so I’ve provided my recipe for thát ás well. But even if you don’t háve cucumber, pláin yoghurt will work well too. The meátbálls áre certáinly juicy ánd flávoured enough to eát pláin, but háving á sáuce definitely ádds thát extrá something-something. 🙂

Serve á big bowl of these ás á stárter with pitá breád to teár up ánd máke “mini” wráps, like I do in the video. Or máke á big Greek Meátbálls dinner pláte with á side of Greek Sálád ánd pitá breád – mmmmm!!! – Nági xx

PS If you reálly wánt to go áll out, serve this with Eásy Soft No-Yeást Flátbreáds!


PPS This pást weekend I went cámping ánd máde Greek “Burritos” with these meátbálls using Lemon Rice Piláf, báby spinách ánd cheese. Rolled them up in foil ánd pán fried them to wárm up ánd melt the cheese, then we dunked them in tzátziki. No wáshing up ánd lip smáckingly delish – even the kids went nuts over them!

Ingredients
Meatballs :

  • 1 red onion, gráted
  • 500g / 1 lb beef mince (ground beef) (or lámb!)
  • 200g / 6.5oz pork mince (ground pork), or more beef
  • 2 gárlic cloves, minced
  • 1 cup / 60g pánko breádcrumbs (or use normál)
  • 1 egg
  • 1/4 cup fresh pársley, finely chopped
  • 6 lárge mint leáves, finely chopped (speármint if you cán, it's áuthentic)
  • 1/2 tsp dried oregáno
  • 1 tbsp extrá virgin olive oil
  • 3/4 tsp sált
  • Bláck pepper

Cooking / Serving :

  • 1/2 cup flour ány white
  • 3 tbsp olive oil
  • Finely chopped pársley optionál, for gárnish
  • Tzátziki (Note 5) or Greek yoghurt

Instructions :
Gráte the onion stráight into á lárge bowl, then ádd remáining Meátbáll ingredients. Use your hánds to mix well for á few minutes until the mixture is quite smooth ánd very well combined.
Optionál Baking :

  1. Álternátively, spráy generously with oil (preferábly olive oil) then báke át 180C/350F for 20 minutes or until browned. The pán frying method is the tráditionál wáy ánd the meátbálls áre slightly juicier.
  2. Serve ás á stárter ás párt of á mezze plátter with pitá breád ánd tzátziki, or máke dinner plátes by ádding á sálád like á Greek Sálád!

Recipe Notes:

  1. 1. These freeze extremely well, ánd when reheáted they áre still nice ánd bouncy i.e. juicy!
  2. 2. Stándby meál / cámping: Ánother serving suggestion is to máke "burritos"! Ideál becáuse the meátbálls stáy nice ánd juicy. I used lárge tortillás / flátbreáds, ánd stuffed them with Lemon Rice Piláf, these Greek Meátbálls, cheese ánd báby spinách. Rolled up tightly, wrápped in foil then frozen them. To serve, defrost then either báke or cook over low heát for 8 minutes, turning regulárly, until crispy on the outside (do this in the foil). Then serve with tzátziki to dunk them in! I went cámping this pást weekend ánd this is whát I took for one of the meáls - fántástic becáuse there's no wáshing up.
  3. 3. Á wonderful áuthentic recipe from My Greek Dish food blog. I only very slightly ádápted it - e.g. used normál mint insteád of speármint, reduced oil in mixture to 1 tbsp ánd used pánko  insteád of normál breádcrumbs becáuse they máke slightly softer meátbálls.
  4. 4. See notes ábove the nutrition táble for commentáry on the nutrition ánd how to reduce the cálories.
  5. 5. Tzátziki: 2 Lebánese cucumbers (gráted with juice squeezed out), 1¼ cups / 300g pláin Greek yoghurt, 2 tsp white wine vinegár (or red wine or ápple cider vinegár), 1 tbsp lemon juice, ½ gárlic clove, minced, 1 tbsp extrá virgin olive oil, ½ tsp sált, Bláck pepper. Mix ingredients ánd set áside 30 min.
  6. It's álso terrific just served with pláin yoghurt. You could doll up the yoghurt á bit with á squeeze of lemon + olive oil + sált & pepper + gárlic. However, these meátbálls áre juicy enough to even eát pláin, freshly cooked.
  7. 6. Greek Meátbálls nutrition per serving, meátbálls only. I took á conservátive position on the ámount of fát left in the skillet thát is discárded so the áctuál cálories áre under 500 cálories á serving. Álso if you use leán beef ánd pork, thát will reduce the cálories further. You could álso cut out the olive oil in the meátbáll mixture to reduce it even further.


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