Meatballs

Ingredients

• 750g minced beef or lamb (or a mixture)
• 1 large onion, finely grated
• 3 cloves garlic, minced
• 2 slices stale bread, crusts removed, soaked in water
• 1 egg, beaten
• Large bunch fresh parsley, finely chopped
• Large bunch fresh mint, finely chopped
• 1 tsp dried oregano
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• Zest of 1 lemon
• Salt and black pepper to taste
• Plain flour for dusting
• Olive oil for frying
• To serve:
• Tzatziki
• Lemon wedges
• Fresh parsley

Method

1. Squeeze the soaked bread to remove excess water, then tear it into small pieces.

2. In a large bowl, combine the minced meat, grated onion, garlic, bread, egg, parsley, mint, oregano, cumin, cinnamon, lemon zest, salt, and pepper.

3. Using your hands, mix everything together thoroughly until well combined. The mixture should be moist but firm enough to shape. If it's too wet, add a tablespoon of breadcrumbs.

4. Cover the bowl and refrigerate for 30 minutes. This helps the meatballs hold their shape better during cooking.

5. With damp hands, shape the mixture into walnut-sized balls (about 3cm in diameter). You should get approximately 24-30 meatballs.

6. Lightly dust each meatball with flour, shaking off any excess. This creates a nice crust when frying.

7. Heat about 1cm of olive oil in a large frying pan over medium-high heat. The oil should be hot but not smoking.

8. Working in batches (don't overcrowd the pan), fry the meatballs for 8-10 minutes, turning regularly, until golden brown all over and cooked through.

9. Remove with a slotted spoon and drain on kitchen paper.

10. Serve hot with tzatziki, lemon wedges, and fresh parsley. They're delicious with warm pita bread, Greek salad, or rice. Also perfect as part of a mezze spread. Leftovers can be eaten cold the next day.