Greek meatballs
Ingredients
- 500 gGround beef 15% fat (fresh)
- 100 gWhite bread (stale without crust)
- 1 pcEgg (whole)
- 1 pcYellow onion (grated)
- 2 pcGarlic (minced)
- 15 gMint fresh (chopped)
- 15 gFlat-leaf parsley (chopped)
- 1 tspOregano (dried)
- 1 tbspRed wine vinegar
- 50 gWheat flour (for dusting)
- 100 mlExtra virgin olive oil (for frying)
- 1 tspGray sea salt
- 1 pinchBlack pepper ground
Method
A dark, crispy crust hiding a tender and fragrant center. The scent of grilled mint and oregano escapes with every bite.
- 1
Soak the white bread in water. Squeeze it firmly between your hands to extract all moisture; it should remain a supple paste.
- 2
Grate the yellow onion to extract its juice and mince the garlic very finely. Chop the parsley and mint.
- 3
In a mixing bowl, knead the beef with the bread, egg, onion, garlic, herbs, oregano, and vinegar. The texture should be homogeneous and no longer stick to your fingers.
- 4
Shape small balls the size of a walnut. Roll them lightly in wheat flour and tap to remove the excess.
- 5
Heat the olive oil. Drop the meatballs in when the oil sizzles. Turn them regularly until they are deep brown and firm on the outside.
Frequently asked questions
How do you get this dish right?
- Let the mixture rest for 30 minutes in the fridge before shaping, the herbs will infuse the meat.
- Use a manual grater for the onion; the released juice is the secret to the tenderness.
How long does this dish keep?
Store for up to 3 days in the refrigerator. To restore crispiness, reheat them briefly in a pan without adding fat.
