Filter
Reset
Sort ByRelevance
LADYDELTA
Greek Meatballs
Seasoned lamb meatballs from Greece.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the crusts of the bread and briefly soak in cold water. Squeeze the bread out well.
-
Chop the onion finely.
-
Cut the parsley fine and pick the oregano leaves from the twigs.
-
Put the minced meat in a bowl. Squeeze the garlic over the minced meat.
-
Add the breadcrumbs, onion, parsley, oregano, oil, Metaxa, cinnamon, mint, lemon zest, pepper and salt.
-
Mix well together to form a smooth, cohesive mass. Form balls of the minced meat mixture of about 20 g each.
-
Leave the balls in the refrigerator for approx. 1 hour.
-
Sprinkle the flour on a large flat plate and heat the oil in a large (non-stick) frying pan.
-
Roll the meatballs quickly through the flour and fry until browned and at high heat. Shake the pan regularly and add some extra oil if necessary.
-
Let the meatballs drain on kitchen paper and serve hot or lukewarm.
Blogs that might be interesting
-
10 minSnackminced beef, dried oregano, leeks, crostini, Gorgonzola,crostini with gorgonzola and leek
-
55 minSnackFor the dough:, self-raising flour, butter, egg, milk, For the filling:, cod fillet, leeks, garlic, bay leaf, oil to grease, sunflower oil,Senegalese pastels (fried snacks)
-
20 minSnackhard bananas, flour, fine sea salt, sweet mango chutney, frying oil,banana chips with mango chutney (caribbean and suriname)
-
20 minSnacksugar snaps, salt, shallot, garlic dressing, marinated artichoke hearts, CampofSelecciones, green olives,spanish trio snack with garlic sauce
Nutrition
75Calories
Sodium1% DV35mg
Fat8% DV5g
Protein8% DV4g
Carbs1% DV3g
Fiber32% DV8g
Loved it