Greek Meatballs

Prep Time: 20 minutes | Cook Time: 12 minutes | Yield: 5 serving

Ingredients:

Meatballs:

• 1 red onion, grated

• 1 lb. beef mince (ground beef or lamb)

• 6.5 oz. pork mince (ground pork), or more beef

• 2 garlic cloves, minced

• 1 cup 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 teaspoon dried oregano

• 1 tablespoon extra virgin olive oil

• 3/4 tablespoon olive oil

• Black pepper

Cooking/Serving:

• Finally chopped parsley (optional for garnish

• Tzatziki or Greek Yogurt

Directions:

1. Grate the onion straight into a large bowl, then add remaining meatball ingredients

2. Use your hands to mix well for a few minutes until the mixture is quite smooth and very well combine

3. Optional: Refrigerate for 1 hour makes them easier to roll + retains round shape when cooking

4. Measure out heaped tablespoons and dollop onto a work surface - should make around 32-35

5. Then roll into balls

6. 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

7. Cook in 2 to 3 batches

8. Dredge meatballs lightly in flour, shaking off excess, then place in the skillet

9. Roll them around and cook for 5-6 minutes, until nicely browned all over

10. Remove onto plate, cover to keep warm and repeat with remaining meatballs

11. BAKING: alternatively, spray generously with oil (preferably olive oil) then bake at 180 C / 350 F for 20 minutes or until browned

12. The pan frying method is the traditional way and the meatballs are slightly juicier

13. Serve as a starter as part of a mezze platter with pita bread and tzatzkiki, or make dinner plates by adding a salad like a Greek Salad!

Nutrition: Calories: 513 | Protein: 37g | Carb: 14g

Source: www.recipetineats.com NWE CoCoach Emily K