Greek Meatballs

I love meatballs! I am unsure why, as many people find them fiddly to prepare. Even though I am a time-poor cook most of the time, I love making a batch of meatballs. This version, inspired by a NYT Cooking recipe, is quite different from the traditional style of Italian Meatballs, and based on the Greek dish keftedes.

You will note that I have listed panko crumbs with an option for almond flour. If you are keeping very strict low carb or keto, go with the almond flour. As I am low carb, not keto, I am pretty relaxed about a relatively small amount of panko crumbs. The decision is yours.

I love these with a garlicky tzatziki and a simple Greek salad. My family love them in wraps. They work really well as leftovers, and will keep in the fridge for at least a couple of days. You can also make a big batch and then freeze for a ready made midweek meal.

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Greek Meatballs

Yield: 4-6

Author: Lee Newcombe

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

These delicious meatballs are moist, flavourful, and healthy and have become one of my favourite Sunday night dinners.

Ingredients

• 1 large onion, grated
• 2 medium tomatoes, finely chopped
• 1 ½ kg beef mince
• ¾ cup panko bread crumbs or almond flour
• 2 eggs
• ½ cup finely chopped fresh mint
• ½ cup finely chopped fresh parsley
• 3 garlic cloves, grated or very finely minced
• 2 teaspoons dried oregano
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• Salt and pepper
• 1/4 cup olive oil

Instructions

1. Remove most of the moisture from the onion and tomato (strain in a sieve or gently squeeze, but be conservative; you want to retain some moisture) and transfer to a large bowl.
2. Add the beef, lamb, panko or almond meal, eggs, mint, parsley, garlic, oregano, coriander, cumin, salt, and pepper. Gently mix thoroughly.
3. Using a small ice cream scoop or two spoons, form meatballs about 4cm-5cm wide. Place them on a plate, cover and chill for at least 30 minutes and up to 24 hours (this helps keep them firm when cooking).
4. Heat the oil in a large skillet or fry pan over medium-high heat. When the oil is hot, fry the meatballs in batches, turning them as they brown until they are browned on all sides and cooked through.
5. I love these with salad and tzatziki (leftovers are perfect for lunch the next day, too!). My family love them in wraps with finely diced tomato, red capsicum, cucumber, shredded lettuce and tzatziki.
6. Enjoy.