Greek meatballs

 

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
• 3 tbsp olive oil
• Finely chopped parsley optional, for garnish
• Tzatziki 

Tzatziki: 2 Lebanese cucumbers (grated with juice squeezed out), 1¼ cups / 300g plain Greek yoghurt, 2 tsp white wine vinegar (or red wine or apple cider vinegar), 1 tbsp lemon juice, ½ garlic clove, minced, 1 tbsp extra virgin olive oil, ½ tsp salt, Black pepper. Mix ingredients and set aside 30 min.

• Instructions

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