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
-
45 minBorrelhapjetin of croissant dough, egg, whipped cream, grated cheese, parsley, chives, dill, wok prawns garlic,spice quiche with prawns
-
75 minSnackmix for, olive oil, tomato cubes, chestnut mushrooms, Red pepper, Red onion, zucchini, Mozzarella, baking flour to pollinate,multi-grain vegetable pizzas
-
25 minBorrelhapjezucchini, can of tuna on olive oil, capers, leaf parsley, black olives without pit, large basil leaves,zucchini wraps with pulled tuna
-
10 minSnackcapers, mayonnaise with yogurt, multigrain bread, beef smoke, arugula,multigrain sandwich with smoked meat and capers
Nutrition
75Calories
Sodium1% DV35mg
Fat8% DV5g
Protein8% DV4g
Carbs1% DV3g
Fiber32% DV8g
Loved it