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LADYDELTA
Greek Meatballs
Seasoned lamb meatballs from Greece.
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Ingredients
Directions
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Cut the crusts of the bread and briefly soak in cold water. Squeeze the bread out well.
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Chop the onion finely.
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Cut the parsley fine and pick the oregano leaves from the twigs.
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Put the minced meat in a bowl. Squeeze the garlic over the minced meat.
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Add the breadcrumbs, onion, parsley, oregano, oil, Metaxa, cinnamon, mint, lemon zest, pepper and salt.
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Mix well together to form a smooth, cohesive mass. Form balls of the minced meat mixture of about 20 g each.
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Leave the balls in the refrigerator for approx. 1 hour.
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Sprinkle the flour on a large flat plate and heat the oil in a large (non-stick) frying pan.
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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.
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Let the meatballs drain on kitchen paper and serve hot or lukewarm.
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Nutrition
75Calories
Sodium1% DV35mg
Fat8% DV5g
Protein8% DV4g
Carbs1% DV3g
Fiber32% DV8g
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