Recipe

Greek meatballs

Jan 31, 2011 1:00pm
  • 15 mins preparation
  • 1 hr cooking
  • Makes 50 Item
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Ingredients

Greek meatballs
  • 1 tablespoon olive oil
  • 1 medium brown onion (150g), chopped finely
  • 2 clove garlic, crushed
  • 1 kilogram (2 pounds) lean minced (ground) lamb
  • 1 egg
  • 1 1/2 cup (100g) stale breadcrumbs
  • 2 tablespoon lemon juice
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup finely chopped fresh mint
  • 1/3 cup (50g) plain (all-purpose) flour
  • olive oil, extra, for shallow-frying

Method

Greek meatballs
  • 1
    热油中煎锅,加入洋葱和garlic; cook, stirring, until onion is softened. Cool.
  • 2
    Combine onion mixture with lamb, egg, breadcrumbs, juice, parsley and mint in large bowl. Cover, refrigerate 1 hour. Roll level tablespoons of mixture into balls.
  • 3
    Toss balls in flour, shake away excess. Heat extra oil in medium frying pan; shallow-fry meatballs, in batches, until cooked through. Drain on absorbent paper.
  • 4
    Serve meatballs with yoghurt, if you like.

Notes

To freeze; complete recipe to the end of step 2. Place meatballs, in a single layer, on a baking paper-lined baking tray. Freeze for 2 to 3 hours or until firm. Transfer to a large snap-lock bag. Expel any excess air. Label, date and freeze for up to 3 months. Thaw overnight in the refrigerator. Continue from step 3. The oil should be very hot before cooking the meatballs. Beef or veal mince can also be used in this recipe.

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