Everybody likes Meatballs. Anyway, you make them, it will be a great recipe for lunch with the family and the kids will love you.
In Greece, my mother used to make almost biweekly and in different variations but i have to say that personally, i have missed them a bit. There are different variations and the fried ones are quite different from another kind of meatballs we have in greece like giouvarlakia and soutzoukakia.
The word meatballs probably come from the Persian “kofta” (kofta) from which all the peoples of the Middle East, Asia Minor and the Eastern Mediterranean have named their meatballs. “Kofta” may again be related to the corresponding Byzantine “kopton”. Anyway, when the word “meatballs”(κεφτέδες) is mentioned, smiles of happiness follow!
When we make meatballs our house is filled with their aromas and we become really impatient to taste them. In our opinion, however, they are best served hot but not piping hot, so that one can better appreciate their taste. We also like them at room temperature.
The meatballs can be served either as an appetizer/appetizer with wine, beer or ouzo or as a snack at any time of the day. We can also put them in improvised sandwiches, serve them at family gatherings, parties, buffets… The possibilities are really unlimited.
Of course, we can serve them as a main with french fries or baked potatoes and salad. In fact, their combination with a classic Greek salad is magical! Their combination with tzatziki is equally fantastic!
INGREDIENTS
- 650gr. ground beef
- Crumb of 3 slices of medium bread
- 1 medium onion, finely chopped, or grated on a grater
- 2 teaspoons chopped parsley soup
- 1 teaspoon sweet oregano
- 1 teaspoon sweet mint fresh chopped
- 1 beaten egg
- 2 teaspoons olive oil soup
- Salt Pepper
- flour for sprinkling
- oil for frying
Method
Soak the bread crumbs in plenty of water until it swells and then squeeze it well with your hands.
In a large bowl, mix the minced meat, onion, parsley, oregano, mint, egg and 2 tbsp. olive oil soup. Add the bread and then mix the mixture very well, until all the ingredients are unified.
Allow the mixture to stand for 15 minutes.
Take small pieces of the mixture and shape round meatballs. Spread a greased pan on the kitchen counter, sprinkle it with plenty of flour and roll the meatballs until they are covered with flour everywhere.
In a large pan, heat enough oil (about 1 finger depth) and when it burns, put as many meatballs as you can and fry them, turning them on all sides, until they turn ruby red.
Remove the meatballs from the pan and place them on a plate lined with kitchen paper to absorb the excess oil. Continue the process until all the meatballs are fried.
