2 tbsp red wine (adds moisture and flavor, or use milk)
2 tbsp olive oil
¾ tsp fine sea salt
Fresh cracked black pepper
½ cup plain flour or fine semolina, for dusting
3 tbsp olive oil, for frying
2 tbsp olive oil
1 medium brown onion, finely chopped
2 garlic cloves, finely chopped
1 cinnamon stick
1 bay leaf
1 x 14oz – 400g can chopped tomatoes (or passata)
¾ cup red wine or use chicken stock
Salt and fresh cracked black pepper
Step 1
Add beef, pork, onion, garlic, oregano, breadcrumbs, parsley, mint, egg, milk (or wine if using), olive oil, salt, and pepper. Mix with your hands until smooth and sticky. Do not overmix.
Step 2
Grate the onion into a large bowl, squeeze out excess liquid, then return the grated onion to the bowl.
Step 3
Optional: Cover and refrigerate for 20 minutes to 4 hours. This makes them easier to roll and helps flavours develop.
Step 4
Roll a tablespoons of mixture into 30–35 small meatballs.
Step 5
Lightly dust each meatball in flour or semolina, shaking off excess.
Step 6
In a large frying pan over medium heat, heat olive oil. Fry meatballs in batches for 4–5 minutes until browned all over. Remove first batch and set aside.
Step 7
To make the sauce, place a saucepan over medium heat, heat olive oil. Add onion and cook for 5–6 minutes until soft and golden. Add garlic, cinnamon stick, and bay leaf. Cook for 1 minute until fragrant.
Step 8
Stir in tomatoes, red wine or stock. Season with salt and pepper. Simmer gently for 15 minutes, stirring occasionally. Discard cinnamon stick and bay leaf before using.
Step 9
Add the sauce to the browned meatballs. Simmer gently, uncovered, for 4-5 minutes, until the sauce simmers nicely little and the meatballs are cooked through.
Step 10
Serve hot with rice, orzo, or warm pita, plus Greek salad on the side. Garnish with parsley if desired.
**My own notes**: Just a quick note about the cinnamon–Ceylon (Sri Lankan) cinnamon is also known as “true cinnamon” and it has a a more delicate floral flavor than Cassia cinnamon (Vietnamense). Honestly, just use what you have if you don’t feel like going on a hunt for Ceylon cinnamon sticks, but you can find them in a lot of Latino grocery stores if you have any around you. The same with the panko. I love panko and it’s a great breadcrumb, but you can use a substitute (make your own breadcrumbs, or use an Italian-style crumb).
Arkell-v-Pressdram
That looks absolutely delicious.
kevio17
Made a lovely lamb version of these with my daughter the other week, just realised there’s still some in the freezer 🙂 Off to buy some feta…
3 Comments
Source: [Recipe 30](https://recipe30.com/greek-meatballs.html/)
6.5oz – 200g ground pork (or use all beef)
1 brown onion, finely grated
2 garlic cloves, finely chopped
1 tsp dried oregano
1 cup – 60g panko breadcrumbs
¼ cup fresh parsley, finely chopped
2 tbsp fresh mint leaves, finely chopped
1 egg
2 tbsp red wine (adds moisture and flavor, or use milk)
2 tbsp olive oil
¾ tsp fine sea salt
Fresh cracked black pepper
½ cup plain flour or fine semolina, for dusting
3 tbsp olive oil, for frying
2 tbsp olive oil
1 medium brown onion, finely chopped
2 garlic cloves, finely chopped
1 cinnamon stick
1 bay leaf
1 x 14oz – 400g can chopped tomatoes (or passata)
¾ cup red wine or use chicken stock
Salt and fresh cracked black pepper
Step 1
Add beef, pork, onion, garlic, oregano, breadcrumbs, parsley, mint, egg, milk (or wine if using), olive oil, salt, and pepper. Mix with your hands until smooth and sticky. Do not overmix.
Step 2
Grate the onion into a large bowl, squeeze out excess liquid, then return the grated onion to the bowl.
Step 3
Optional: Cover and refrigerate for 20 minutes to 4 hours. This makes them easier to roll and helps flavours develop.
Step 4
Roll a tablespoons of mixture into 30–35 small meatballs.
Step 5
Lightly dust each meatball in flour or semolina, shaking off excess.
Step 6
In a large frying pan over medium heat, heat olive oil. Fry meatballs in batches for 4–5 minutes until browned all over. Remove first batch and set aside.
Step 7
To make the sauce, place a saucepan over medium heat, heat olive oil. Add onion and cook for 5–6 minutes until soft and golden. Add garlic, cinnamon stick, and bay leaf. Cook for 1 minute until fragrant.
Step 8
Stir in tomatoes, red wine or stock. Season with salt and pepper. Simmer gently for 15 minutes, stirring occasionally. Discard cinnamon stick and bay leaf before using.
Step 9
Add the sauce to the browned meatballs. Simmer gently, uncovered, for 4-5 minutes, until the sauce simmers nicely little and the meatballs are cooked through.
Step 10
Serve hot with rice, orzo, or warm pita, plus Greek salad on the side. Garnish with parsley if desired.
**My own notes**: Just a quick note about the cinnamon–Ceylon (Sri Lankan) cinnamon is also known as “true cinnamon” and it has a a more delicate floral flavor than Cassia cinnamon (Vietnamense). Honestly, just use what you have if you don’t feel like going on a hunt for Ceylon cinnamon sticks, but you can find them in a lot of Latino grocery stores if you have any around you. The same with the panko. I love panko and it’s a great breadcrumb, but you can use a substitute (make your own breadcrumbs, or use an Italian-style crumb).
That looks absolutely delicious.
Made a lovely lamb version of these with my daughter the other week, just realised there’s still some in the freezer 🙂 Off to buy some feta…
https://www.bbc.co.uk/food/recipes/greek-style_meatball_85252