• 500 gr. ground beef

  • 500 gr. minced pork

  • 1 large onion, grated

  • 1 clove garlic, melted

  • 1 cup stale bread (soaked and squeezed)

  • 1 egg

  • 1/4 cup chopped parsley

  • 6-7 leaves fresh mint, finely chopped

  • 2 tbsp. olive oil

  • 1/2 tbsp. dried oregano

  • salt and freshly ground pepper

  • sunflower oil for frying

  • breading flour


To prepare this traditional recipe for fried meatballs, add all the ingredients to a large bowl and mix well, kneading the mixture with your hands to mix all the flavors well. If the mixture is not firm enough to mold, add a little more toast. Cover the bowl with cling film and let it rest in the fridge for about 1 hour.
Take the mixture out of the fridge and start to shape the meatballs to the size of a walnut (or bigger if you want). Then lightly flour the meatballs, shaking the extra flour. Fry the meatballs until they are evenly browned on all sides.
The traditional way to cook meatballs is to fry them. Fry the meatballs in portions, 10-15 meatballs at a time, until they are evenly browned on all sides.
Instead of frying meatballs, a healthier alternative is to bake them in the oven. In this case, place the meatballs in a pan greased with a little oil (having about 3 cm of space between them) and bake in a preheated oven at 200C for about 20 minutes, depending on the size. Turn them to get color on the other side in the middle of baking.
Ideally, the fried meatballs are served as a meze with tzatziki and pitoules or as a main course with a little basmati rice and a village salad.

Good apettite!