Follow these steps for perfect results
Ground Beef
80-percent ground
Onion
Grated or finely chopped
Bread
Crusts removed, dipped in water and squeezed out
Eggs
Beaten
Dried Mint
Dried Oregano
Kosher Salt
Black Pepper
Freshly ground
All-Purpose Flour
For dusting
Greek Extra-Virgin Olive Oil
For frying
Place ground beef in a large bowl.
Grate or finely chop the onion and add it to the bowl.
Remove the crusts from the bread, dip the bread in water, and squeeze out the excess water.
Add the squeezed bread to the bowl.
Mix the ingredients thoroughly, being careful not to overmix.
Beat the eggs and add them to the mixture.
Add the dried mint, dried oregano, kosher salt, and freshly ground black pepper to the bowl.
Mix all ingredients thoroughly, being careful not to overmix.
Refrigerate the meatball mixture for 30 minutes.
Form the mixture into golf ball-sized meatballs.
Flatten each meatball slightly.
Coat both sides of each meatball lightly with all-purpose flour.
Heat a generous amount of Greek extra-virgin olive oil in a large pan over medium to medium-high heat.
In batches, fry the meatballs in the hot oil until golden brown and cooked through, approximately 2-5 minutes per side.
Remove the cooked meatballs from the pan and drain on a paper towel-lined plate.
Expert advice for the best results
Don't overmix the meat mixture, or the meatballs will be tough.
Refrigerating the meatball mixture helps the meatballs hold their shape during cooking.
Use a neutral oil, like vegetable or canola, if you don't have olive oil.
Everything you need to know before you start
15 mins
Meatballs can be formed ahead of time and refrigerated.
Serve warm on a platter, garnished with fresh parsley and lemon wedges.
Serve with tzatziki sauce, pita bread, and a Greek salad.
Complements the savory flavors of the meatballs.
Discover the story behind this recipe
A staple in Greek cuisine, often served at family gatherings and celebrations.
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