This is my yia yia's recipe--a family favorite straight from the village of Kyparissia. Serve as an appetizer or with tzatziki, Greek salata, and pita or pasta for a full meal. They taste best served at room temp and make for wonderful leftovers. If you don't care for lamb, try using all beef instead.
Ingredients
- slices white bread, torn into pieces: 4 piece
- milk: 2 Tbsp
- clove garlic: 1 piece
- onion, quartered: 1 piece
- mint: 4 tsp (dried)
- salt: 1 tsp
- ground black pepper: (to taste)
- ground beef: 0.5 pound
- ground lamb: 0.5 pound
- eggs: 4 piece
- all-purpose flour for dredging: 0.5 cup
- vegetable oil for frying:
Metric Conversion
Stages of cooking
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Moisten the bread pieces with the milk in a large bowl, and set aside. Dotdash Meredith Food Studios
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Mince the garlic in a food processor, then add the onion, mint, salt, and pepper. Process until the onion is finely chopped. Dotdash Meredith Food Studios
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Add the onion mixture to the bowl with the moist bread, along with the beef, lamb, and eggs. Mix with your hands until thoroughly blended. Dotdash Meredith Food Studios
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Roll the mixture into balls measuring 1 1/2 to 2 inches in diameter.
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Place the flour in a shallow pan, and roll the balls in the flour to coat. Shake off any excess flour, and place the meatballs onto a plate or baking sheet, pressing to flatten slightly. This will keep them from rolling away. Dotdash Meredith Food Studios
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Heat 1 inch of oil in a large skillet over medium heat. Add the meatballs, 8 or 10 at a time, and cook until nicely browned on the outside, and no longer pink in the center, about 10 minutes. Dotdash Meredith Food Studios
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Drain meatballs on a paper towel-lined plate. Repeat with remaining meatballs.
