Ingredients
3 slices day-old bread
1 small onion
250 g ground beef
2 tbsp fresh mint
2 tbsp fresh parsley
1 egg
2 tbsp olive oil
1 garlic clove, minced
1 tsp salt
½ tsp white pepper
1 tbsp ouzo (optional)
½ cup plain flour (for dredging)
Olive oil (for frying)
Instructions
- Soak bread: Dip bread in water, squeeze out excess, and transfer to a food processor.
- Make herb paste: Add onion, parsley, and mint to the bread and blend until smooth.
- Mix meat: In a bowl, combine beef, pork, herb paste, egg, garlic, olive oil, ouzo (if using), salt, and pepper. Mix with hands for 5 minutes until well combined.
- Form meatballs: Shape into balls using a tablespoon of mixture. Roll each in flour and place on a tray. Refrigerate 15 minutes.
- Fry: Heat olive oil in a skillet over medium heat. Fry meatballs in batches for 5–10 minutes, turning until golden and cooked through. Drain on paper towels.
- Serve: Enjoy warm with tzatziki, pita, or lemon wedges.
Notes
- Baked version: Bake at 350°F (180°C) for 15–20 minutes instead of frying.
- Add feta to the mixture for extra richness.
- Mix can be prepared a day ahead and stored in the fridge.
- Chilling the meatballs before frying helps them hold their shape.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer/Main Dish
- Method: Pan-Fried
- Cuisine: Greek
- Diet: Halal
Nutrition
- Serving Size: 3 meatballs
- Calories: 210
- Sugar: 1g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 65mg
