Greek Meatballs

Name: Greek Meatballs
Cook time: 30 min
Total time: 90 min
Yield: 25
Cuisine: Mediterranean
Ingredients: 3 cut old white bread; 1 onion; 6 twig fresh parsley; 3 twig fresh oregano; 500 g minced lamb; 1 toe garlic; 5 el traditional olive oil; 1 el metaxa brandy or vieux, liquor; tl cinnamon; tl dried fresh mint; 1 tl lemon zest; 50 g wheat flour

Seasoned lamb meatballs from Greece.

Ingredients

Kitchen Stuff

rasp
paper towel

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.