The 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.