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Traditional Greek Meatballs
Waiting time 2 hours
Υλικά
- 600 g ground beef
- 300 g ground pork
- 100 g ground lamb
- 200 g stale bread, crust removed
- 2 onions, grated
- 1 bunch fresh parsley, finely chopped (leaves only)
- ½ bunch fresh mint, finely chopped
- 60 ml extra virgin olive oil
- 10 ml vinegar
- 1 egg
- 1 pinch dried oregano
- Salt and freshly ground black pepper
- All-purpose flour, for coating
- Olive oil, for frying
Εκτέλεση
Place the stale bread in a bowl of water and allow it to soak. Once softened, squeeze out as much excess water as possible and crumble it with your hands.v
In a large mixing bowl, combine the three types of ground meat. Add the soaked bread, grated onion, chopped parsley, egg, vinegar, olive oil, oregano, mint, salt and freshly ground black pepper.
Knead the mixture thoroughly for at least 3–4 minutes, until all the ingredients are well combined and evenly incorporated.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, allowing the flavors to develop and the mixture to firm up.
Remove the meat mixture from the refrigerator and shape it into meatballs of your preferred size. Lightly grease your hands with a little olive oil to make shaping easier, then arrange the meatballs on a platter.
Coat each meatball evenly with flour, shaking off any excess.
Heat plenty of olive oil in a frying pan over medium-high heat. Fry the meatballs in batches until they are beautifully golden brown. Reduce the heat slightly and continue cooking until they are cooked through without burning on the outside.
Using a slotted spoon, transfer the meatballs to a plate lined with paper towels to absorb any excess oil.
Arrange on a serving platter and serve hot with fresh lemon wedges on the side.
Chef’s Tip: Thorough kneading and allowing the meat mixture to rest before frying are the secrets to fluffy, juicy and flavorful Greek meatballs.
For frying, you can use olive oil, sunflower oil or vegetable oil, according to your preference.
