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Greek Meatballs
 
 
25 ServingsPTM90 min

Greek Meatballs


Seasoned lamb meatballs from Greece.

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Directions

  1. Cut the crusts of the bread and briefly soak in cold water. Squeeze the bread out well.
  2. Chop the onion finely.
  3. Cut the parsley fine and pick the oregano leaves from the twigs.
  4. Put the minced meat in a bowl. Squeeze the garlic over the minced meat.
  5. Add the breadcrumbs, onion, parsley, oregano, oil, Metaxa, cinnamon, mint, lemon zest, pepper and salt.
  6. Mix well together to form a smooth, cohesive mass. Form balls of the minced meat mixture of about 20 g each.
  7. Leave the balls in the refrigerator for approx. 1 hour.
  8. Sprinkle the flour on a large flat plate and heat the oil in a large (non-stick) frying pan.
  9. 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.
  10. Let the meatballs drain on kitchen paper and serve hot or lukewarm.


Nutrition

75Calories
Sodium1% DV35mg
Fat8% DV5g
Protein8% DV4g
Carbs1% DV3g
Fiber32% DV8g

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