While a broad generalization it’s a fact that Greek cuisine doesn’t make extensive use of meat, most families will have a meat dish no more than twice a week. These meatballs are a recipe from my restaurant “Papadakis” in Paros and contain within them all of the island flavors and aromas! Try them and with each bite, you’ll feel as if you’re sitting under the Greek sun on a golden sandy beach!
Serves15-20 pieces depending on size
Cooks In20' preparation | 10' cooking
2 lb minced meat (Beef or half and half pork)
3 slices of stale bread or ½ cup breadcrumbs
2 large red onions - grated
1 ripe large and firm red tomato – grated
2 tbsp. red wine vinegar
3 tbsp. ouzo
1 tbsp. dried mind
4-5 tbsp. mint fresh – finely chopped
1 tbsp. parsley – finely chopped
Salt & grated black peppercorns
Extra virgin olive oil for frying
Some white flour
In a pan, add the mince and pour in the vinegar and ouzo.
The Vinegar and ouzo break down the fibers of the meat and soften the meatballs.
Make a hole in the center of the mix and add all of the ingredients.
Grate the onions and tomatoes directly into the mixture as it needs all of the fluids.
Pour in the egg, add herbs and salt & pepper with plenty of sea salt.
Also, pour in the breadcrumbs from the stale bread which will absorb the excess fluids.
Knead the minced meat very well until there are no lumps and it has been thoroughly soaked with all the liquids.
Cover and leave the mince in the fridge for at least 30 minutes.
The more you leave it, the more delicious the meatballs will taste.
Remove two tbsp. of the mixture and roll into meatballs and squeeze the meatball between your hands in order to give it a flat shape.
We can batter the meatballs with flour but make sure to toss the excess flour and dip it sparingly in the flour.
If we want the meatballs to be lighter and crispier add 1-2 tbsp. of flour into the mixture before refrigerating.
Always fry the meatballs in E.V. Olive Oil for approx. 3 minutes on each side or until golden brown.
Remove the meatballs from the oil and place onto absorbent paper to drain any excess oil. Serve with fries and a green salad with feta (Xwriatiki).