GREEK MEATBALLS

Prep: 20 mins
Cook: 12 mins
Total: 32 mins

Ingredients : 

MEATBALLS:
1 red onion, grated
500g / 1 pounds beef mince (ground beef) (or lamb!)
200g / 6.5Ounces pork mince (ground pork), or more beef
2 garlic cloves, minced
1 cup / 60g panko breadcrumbs (or use normally)
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 and white
3 tbsp olive oil
Finely chopped parsley optional, for garnish
Tzatziki (Note 5) or Greek yogurt

Instructions : 

1) Add the other meatball ingredients after grating the onion directly into a big bowl. For many minutes, thoroughly blend the ingredients with your hands so that it is fairly smooth.
2) Optional: One hour in the refrigerator will help them roll up more easily and keep their round form when cooking.
3)It should yield 32 to 35 heaping tbsp when poured out onto a work surface, and after that, form balls.
4)In a large skillet, heat the majority of the oil over medium-high heat (medium if you have a strong gas stove). Use enough oil to completely coat the skillet’s surface.
5)Cook in two to three batches, placing the meatballs in the skillet after lightly dredging them in flour and brushing off the excess. They should be turned around and cooked for 5 to 6 minutes or until evenly browned. Repeat with the remaining meatballs after removing from the pan and placing them on a platter.
6)BURNING: An alternative is to bake at 180C/350F for 20 minutes or until browned, after liberally spraying with oil (ideally olive oil). The conventional technique of cooking meatballs is in a skillet, which results in somewhat juicier meatballs.
7) Make dinner plates by adding a salad like a Greek Salad to serve as an appetizer with pita bread and tzatziki!