Greek-ish because they probably have to be made with lamb, and I do not want to get in the way of a three thousand year old recipe.
Note: the quantities here are for my hungry lot. You can half or quarter it.
Ingredients, in a bowl, mixed by hand
1kg lean beef mince, 20% fat
1 large onion peeled and coarsely grated
2 to 3 cloves of garlic, finely chopped or minced
2/3 cup of bread crumbs
2 large eggs, beaten
10ml dried mint
10ml dried oregano
Salt and pepper
Plain flour in a plate, for dredging
Method
Heat a splash of oil (I used olive) in a frying pan to medium high
Scoop out mixture with a teaspoon and roll into balls around ping-pong ball size. You can go bigger or smaller. I saw a video of a guy using a mini ice cream scoop – think I may go there.
Dredge meatballs in flour and fry in batches until quite brown all around. Pile in a plate and keep warm or let cool, depending on how you plan to use them. They will look fantastic with chopped fresh parsley scattered over.
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