In any household, you will be sure to find meatballs on the weekly menu, they are a family favorite.
This meatball recipe has been in the family since my mum came over from Greece when she was just 3 years old, so you know it’s going to be flamen’ awesome.
My yiayia makes it every time she visits us & every time it gets better & better.
The simplicity of beef & pork meatballs mixed with herbs & spices is delicious. When you add a good drizzling of extra virgin olive (which my yiayia carries litres of with her when she travels), butter, fresh parsley, oregano & paprika it will surely get your mouth watering, ready to hoe-in.
It’s super easy to make & not to mention cheap as chips too. All you need to do is pair it with some freshly cooked pasta or sourdough bread & you’re all set.
Greek Meatballs (MIM style)
What you need
250g good quality beef mince
250g good quality pork mince
good glug of Extra Virgin Olive Oil
handful fresh parsley, finely chopped
1 tablespoon of dried oregano
1 tablespoon of paprika
4 garlic cloves, grated
1 large free-range egg
1/3 cup breadcrumbs
2 tins crushed tomatoes
knob of unsalted butter
1 cup beef stock
handful fresh oregano, for garnish
sea salt & pepper (to taste)
Go for it…
In a large mixing bowl, combine the beef & pork mince, along with half of the garlic-grated, herbs, spices, egg, breadcrumbs, a little oil, sea salt, pepper & mix well with your hands, squishing everything together until combined.
Using a large tablespoon, scoop the meat mixture into the palm of your hand & roll into a meatball. Place on a plate & repeat until all the meat mixture is all used – should make about 15 meatballs.
Grab a large frying pan, add a glug of oil & heat over a medium heat. Fry about 6 meatballs at a time, until all sides are golden brown. Transfer the cooked meatballs onto a plate & repeat.
Return all the cooked meatballs to the pan, add in your tinned crush tomatoes, knob of butter, stock, sea salt, pepper & grate in the remaining garlic.
Simmer over a medium heat for 20 minutes, the sauce will thicken & reduced & the meatballs cooked all the way through. Sprinkle with fresh oregano & serve on top of pasta or some fresh sourdough bread.
Uncooked & cooked meatballs last in the freezer for a couple of months.