Fried Meatballs with Toasted Bread with Oil and Oregano

This fried meatball recipe is something truly special. Instead of using bread or regular breadcrumbs, we added our own twist — Toasted Bread with Oil and Oregano. And believe us, the difference is remarkable. This beloved classic appetizer just got even tastier!

What we will need:

500 g ground beef
200 g ground pork (shoulder or neck)
1 large red onion, grated
1 garlic clove, finely chopped
1 cup finely ground Toasted Bread with Oil and Oregano
1 egg
¼ cup finely chopped parsley
6–7 fresh mint leaves (finely chopped) and a pinch of dried mint (optional)
2 tbsp olive oil
½ tsp oregano
Salt and pepper
Flour and oil for frying

Execution:

In a large bowl, combine all the ingredients and mix well for about 5–10 minutes. If the mixture feels too soft, add a bit more ground rusk. Cover the bowl with plastic wrap and refrigerate for 1 hour.
Remove the mixture from the fridge and shape the meatballs to the size of a walnut (or larger if preferred).
Lightly coat the meatballs with flour, shaking off the excess.
Fry in batches of 10–15 at a time until evenly cooked and golden brown on all sides.
Serve as an appetizer with tzatziki and pita bread, or as a main dish with basmati rice and a classic Greek salad.