| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 55 min |
| Yield: | 2 to 3 servings |
Ingredients
- 2 1/2 pounds 80-percent ground beef
- 1 medium onion, grated or finely chopped
- 2 slices bread, crusts removed, dipped in water and water squeezed out
- 2 slices bread, crusts removed, dipped in water and water squeezed out
- 2 large eggs, beaten
- 2 tablespoons dried mint
- 1 tablespoon dried oregano
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- All-purpose flour, for dusting
- Swirl of Greek extra-virgin olive oil, for frying
Instructions
- Put the ground beef in a large bowl and add the grated onion and bread. Mix thoroughly, being careful not to overmix. Add the eggs, mint, oregano, salt and pepper and mix thoroughly. Be careful not to overmix.
- Refrigerate the meatball mixture for 30 minutes. Form into golf ball-size meatballs, flatten and coat both sides lightly with flour. In batches, fry the meatballs over medium to medium-high heat in a large pan with the oil until golden brown and cooked through, 2-5 minutes per side.
Nutrition Facts
| Serving Size | 1 of 3 servings |
| Calories | 1811 |
| Total Fat | 155 g |
| Saturated Fat | 40 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 74 g |
| Cholesterol | 392 mg |
| Sodium | 1323 mg |
Reviews
Excellent recipe almost identical to my Yia Yia.