Greek meatballs

I was a bit surprised that it took the daughter so long to make the request for a recipe for Greek meatballs.

greek meatballs 4 blog
the daughter made these ones…her first go! she’s a big kid now!

 

They’re a favourite with everyone – that dish in my repertoire that everyone is all “OMG! You’ve GOT to get her to make those meatballs” about.

My BFF of 30 years was quite miffed that I didn’t make them for her until about two years ago.

They’re great with empestoed pastas of all kinds, a variety of salads, cold for breakfast, on sandwiches…so good with a lot of things.

They’re tart and nutty and herby and taste a lot like spring. I can’t blame all of the fans – I love them, too!

Perhaps that’s why the daughter didn’t ask until now: that preservation of myth and mystery when it comes to best/secret recipes.

Or she realized she wasn’t likely to get them any time soon unless she made them herself.

Luckily, I’m not all about secrets. I like to share, so here’s the recipe, which makes a LOT of meatballs.

What you need:

  • 1 lb. ground pork
  • 1 lb. ground beef
  • 2 eggs
  • 1/2 c. breadcrumbs
  • 6-18293938 cloves of garlic, squished
  • 2 tbsp. dried mint*
  • 1 tbsp. dried parsley**
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • Salt & pepper to taste
  • 2 lemons
  • Vegetable oil for frying

*you could substitute basil or dill, but mint is my favourite

**you can substitute fresh herbs, but you need to double the amount and make sure they are very finely chopped or your balls will be fall-aparty – your food processor/blender is your friend in this

What you do:

  1. In a large bowl, mix all ingredients but the lemons and oil together.
  2. Work the juice of one lemon into the mixture. You can also work some rind in, should you like things extra-lemony.
  3. Form the mixture into balls. I like them on the smaller side, so I make them about as big as the circle made when I touch my index finger and thumb together.
  4. Heat a skillet over medium-high and add the oil once up to temp.
  5. Note: If your skillet isn’t hot when you start adding the meatballs, they’ll stick and fall apart. Start with a test ball and make sure it’s sizzling before adding any more.
  6. Cook the meatballs in batches, ensuring the pan isn’t overcrowded, rolling them around in the pan using the pan’s handle on a regular basis. How many you get in a pan depends on the size of the pan and you could have multiple pans on the go, if you’re feeling ΓΌber-industrious. They take about 10-12 minutes until they’re done, but test one or five to be sure***.
  7. Toss the lot of ’em in the pan drippings and the juice from the remaining lemon.
  8. Serve.

***alternatively, you could bake them, but it’s just not the same

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3 Comments Add yours

  1. janet wilkins says:

    πŸ’—πŸ’—πŸ’—πŸ’—πŸ’—πŸ’—πŸ’—πŸ’—πŸ’—πŸ’—πŸ’—πŸ’—πŸ’—πŸ’—πŸ’—
    Gonna be trying this ‘un soon! πŸ™‚

    Janet

    There are no patchwork solutions to solving poverty. Everyone must work together.

    Date: Thu, 19 May 2016 00:30:22 +0000
    To: janetwilkins@live.com

    Like

  2. ginasjoys says:

    These sound so good, can’t wait to make them.

    Like

    1. thatmelanie says:

      Do let me know what you think when you get there!

      Like

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