Tasty Beef & Pork Meatballs

img_1392The secret to moist light meatballs is using bread soaked in milk instead of breadcrumbs. For gluten free meatballs, substitute the bread slices for a gluten free variety.

What you need

  • 750g minced lean beef
  • 250g minced lean pork
  • 3 slices of bread crusts removed
  • 1/4 cup milk (or water)
  • 1 free range egg
  • ½ cup parsley finely chopped
  • Rind of ½ lemon finely grated
  • 1 medium onion grated or finely chopped
  • 1 tsp dried oregano
  • 1 Tbls extra virgin olive oil
  • salt & pepper (to taste)
  • Extra olive oil for shallow frying

What to do

Place the bread slices is a bowl and pour the milk over. Allow to soak for 10 minutes then mash with a fork.

Combine all the ingredients in a large bowl and mix well with your hands

Take a small amount of the mince mix to form balls – you can use a tablespoon to make equal sized meatballs. To keep them light, be gentle when you roll them into a ball and don’t press too hard.

Heat the oil to a medium heat, fry small quantities of meatballs until well browned all over without over cooking them.

Serve with a home made Greek tomato sauce or tzatziki (yogurt and garlic) dip.

Questions & comments welcomed

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