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Greek Meatballs

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Ingredients
  Ground beef 1⁄2 Pound
  Ground veal 1⁄2 Pound
  Ground lamb 1⁄2 Pound
  Egg 1 Large
  Milk 1⁄4 Cup (4 tbs)
  Onion 1 Large, coarsely chopped
  Dijon mustard 2 Teaspoon
  Tamari/Soy sauce 1 Teaspoon
  Dried oregano 1 Teaspoon
  Salt 3⁄4 Teaspoon
  Garlic powder 1⁄2 Teaspoon
  Red wine vinegar 2 Drop
  Plain dry bread crumbs/Cornmeal / wheat germ 1⁄3 Cup (5.33 tbs)
  Chopped fresh parsley 1⁄2 Cup (8 tbs)
Directions

In a large bowl, combine the beef, veal, lamb, egg, milk, onion, mustard, tamari, 1/2 teaspoon of the oregano, the salt, garlic powder, vinegar, if using, and bread crumbs.
With your hands, gently mix the ingredients until combined.
Shape into 36 walnut-size meatballs.
Heat a 12-inch skillet over medium heat.
Add half the meatballs and sprinkle them with 1/4 teaspoon of the remaining oregano and 2 tablespoons of the parsley.
Cook, gently turning the meatballs over as they brown, 5 to 7 minutes.
Transfer to a platter and repeat with the remaining meatballs, oregano, and 2 tablespoons parsley.
Transfer the last batch to the platter with the other meatballs, sprinkle with the remaining 1/4 cup parsley, and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Sprinkling
Interest: 
Holiday, Everyday
Ingredient: 
Meat
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

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