Description
This is my yia yia’s recipe–a family favorite straight from the village of Kyparissia. Serve as an appetizer or with tzatziki, Greek salata, and pita or pasta for a full meal. They taste best served at room temp and make for wonderful leftovers. If you don’t care for lamb, try using all beef instead.
Ingredients
- 4 slices white bread, torn into pieces
- 2 tablespoons milk
- 1 clove garlic
- 1 onion, quartered
- 4 teaspoons dried mint
- 1 teaspoon salt
- ground black pepper to taste
- ½ pound ground beef
- ½ pound ground lamb
- 4 eggs
- ½ cup all-purpose flour for dredging
- vegetable oil for frying
Instructions
- Moisten the bread pieces with the milk in a large bowl
- and set aside. Mince the garlic in a food processor
- then add the onion
- mint
- salt
- and pepper. Process until the onion is finely chopped. Add the onion mixture to the bowl with the moist bread
- along with the beef
- lamb
- and eggs. Mix with your hands until thoroughly blended.
- Roll the mixture into balls measuring 1 1/2 to 2 inches in diameter. Place the flour in a shallow pan
- and roll the balls in the flour to coat. Shake off any excess flour
- and place the meatballs onto a plate or baking sheet
- pressing to flatten slightly. This will keep them from rolling away.
- Heat 1 inch of oil in a large skillet over medium heat. Add the meatballs
- 8 or 10 at a time
- and cook until nicely browned on the outside
- and no longer pink in the center
- about 10 minutes; drain on a paper towel-lined plate. Repeat with remaining meatballs.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Servings: 4