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Flavorful and delicious, these Greek meatballs are super easy to make, melt in your mouth tender, and will have everyone begging for seconds!
- 1 large onion grated
- 1 lb ground beef or lamb, or veal
- 1/4 cup parsley fresh, chopped
- 1/4 cup oregano fresh, chopped
- 1/4 cup mint fresh, chopped
- 2 cloves garlic minced
- 3/4 cup breadcrumbs I used Panko
- 1 large egg
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 2 tbsp olive oil or vegetable oil, for frying
In a large bowl combine the grated onion, and the rest of the meatball ingredients (excluding olive oil) and mix well.
Form the meatballs into small 1 inch balls.
Heat the oil in a large skillet. Add the meatballs and fry until golden all around, about 7 minutes. You will have to do this in 2 batches, so do not overcrowd the meatballs.
Transfer onto a plate and serve either as appetizers or with Greek salad, tzatziki sauce and pita bread as an entree.
This recipe will yield roughly 40 meatballs.
Baking directions: Coat a baking sheet with cooking spray, or use a baking rack. Bake at 375 F for 30 minutes until golden brown.
In an airtight container this meatball recipe will keep for up to 3 - 4 days in the fridge.
To freeze, just spread the cooked meatballs separately on a baking sheet and place in the freezer till they're just frozen. Remove them and place in a freezer bag or other airtight container and place back in the freezer for up to 3 months.
Nutritional information is for 5 meatballs and does not include tzatziki sauce, Greek salad or pita chips. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Serving: 5meatballs | Calories: 194kcal | Carbohydrates: 10g | Protein: 13g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 60mg | Sodium: 268mg | Potassium: 275mg | Fiber: 1g | Sugar: 1g | Vitamin A: 275IU | Vitamin C: 4.5mg | Calcium: 64mg | Iron: 2.6mg