Fried Meatballs with toasted bread with oil & oregano Ntourountous
The recipe we have for these meatballs is something else. Instead of bread or toast, we put something of our own. And believe us the difference is huge.
Because yes… our favorite meze becomes even tastier.
For our meatballs we used toasted bread with oil & oregano Ntourountous.
What we will need:
- 500gr. ground beef
- 200gr. Minced pork from shoulder or neck
- 1 large red onion, grated
- 1 clove garlic, finely chopped
- 1 cup grated toasted bread with oil oregano Ntourountous.
- 1 egg
- 1/4 cup chopped fresh parsley
- 6-7 leaves of fresh mint (chopped) and a pinch of dried (optional)
- 2 tablespoons olive oil
- 1/2 teaspoon oregano
- salt and pepper
- oil and flour for frying
- Add all the ingredients in a large bowl and mix well (for about 5-10 minutes). If the mixture is not stable and pliable enough, add extra toast. Cover the bowl with plastic wrap and let it rest in the fridge for 1 hour.
- Take the meatball mixture out of the fridge and shape the meatballs to the size of a walnut (or larger if you prefer).
- Sprinkle lightly with the flour, making sure to shake them to remove the excess. Fry until they get a nice color on all sides.
- The traditional way of cooking for Greek meatballs is their frying. Fry the meatballs in batches of 10-15 at a time, until evenly cooked on all sides.
- Ideally served as an appetizer (meze) with tzatziki and pie or as a main course with a little basmati rice and a Greek village salad.