KO’s Greek Meatballs

KO’s Greek Meatballs

KO's Greek Meatballs
 

KO’s Greek Meatballs recipe has been refined and improved over a lifetime by one of Kali Orexi’s favourite guests, Vasiliki, and demonstrated by me, Christine, using the quick and easy-to-follow, hands-only video format. These meatballs are an absolute crowd-pleaser whether served as an appetizer; part of a feasting spread at a celebration; or as a main at a family dinner with a Greek Salad, roasted potatoes and Tzatziki.

Make them now and prepare for applause!

 

For the Greek Meatballs…

You will need
  • 500g mince meat consisting of ~400g beef topside and ~100g pork shoulder
  • 2 eggs
  • 2 medium onions, finely grated or processed
  • 1 clove garlic, finely crushed
  • 1 large bunch parsley, washed and finely chopped
  • 1 small bunch mint, washed and finely chopped
  • ½ soup spoon dried oregano
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • 4 heaped tablespoons fine breadcrumbs
  • 2 heaped tablespoons self-raising flour
  • 2 tablespoons extra virgin olive oil
  • 1-2 teaspoons vinegar
  • Additional oil for cooking the meatballs
How to prepare the Greek Meatballs…
  • Prepare the onions, garlic and herbs
  • Using your hands, combine all of the ingredients well in a large mixing bowl
  • Check that the mixture isn’t too soft by rolling a meatball and confirming that it retains its shape. If the meatball doesn’t hold its shape, you may need to add some more breadcrumbs or self-raising flour. It’s best to err on the side of the mixture being too soft rather than too hard though, as this will be reflected in the cooked version
  • Add enough oil to the frypan to cover 2/3 of a meatball
  • Heat the oil over a medium flame
  • While the oil is heating up, roll the mixture into balls of approximately 4cm diameter
  • Once the oil is ready for frying, place the meatballs into the frying pan
  • When the meatballs have browned on one side, turn them over and cook them until they brown on the other side as well
  • Remove the meatballs from the frying pan and place them on a dish lined with paper towelling to absorb the excess oil
Serving the Greek Meatballs
  • Meatballs are extremely versatile. They are great on their own, with tzatziki or a tomato sugo as an appetizer, or even as a main meal when served with a generous Greek Salad and roast potatoes

Recipe makes 24 

Additional Notes

The meatballs can be cooked immediately or the meatball mixture can be placed in the refrigerator for up to two days – if the minced meat is absolutely fresh – and then rolled into meatballs or hamburger patties and cooked

The meatballs can be fried, grilled as patties on a barbeque or even baked with a much smaller quantity of oil