Aromatic Greek meatballs cooked in a pan, instead of frying, that makes them lighter but still tender and juicy.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Greek Meatballs in a Pan
Servings: 5 People
Ingredients
- 1.4 kg Mixed Beef & Pork Meat , double minced
- 3 Slices Stale White Bread , soaked in milk for 5’ and then squeezed to remove much of the milk
- 2 Medium Red Onions , grated
- 1 cup fresh Parsley , leaves picked and finely chopped
- 2 tbsp Red Vinegar
- 2 Eggs
- 4 tbsp EVOO , extra virgin olive oil, plus more for the pan frying
- 1 tbsp Sweet Chili Flakes
- 1 tbsp Dry Oregano , ground
- 1 tsp Dry Coriander , ground
- 1 tsp Dry Mint , ground
- 1 ½ tsp Fine Sea Salt
- 1 tsp freshly ground Black Pepper
Instructions
- Use a large bowl where you mix all the ingredients. Form the meatballs into table tennis balls size.
- Use a large frying pan and place on medium heat. Add a tablespoon of oil and wipe it with kitchen paper. Allow to heat up and place in 3 batches the meatballs.
- Cook for 2’ with the lid on and flip frying for another 2’. Turn on their side and cook for a minute or so and then turn on their other side. Any humidity gathered on the lid, to be discarded. Wipe clean the pan and repeat for the next batch.
- Serve with fresh coriander and avocado rice (recipe) along with tzatziki (recipe)
