Prep 20 mins
Cook 40 mins
Another Greek appetizer recipe that I clipped from a magazine many years ago. These freeze well.
- 3 lbs ground beef
- 3 eggs
- 3 slices toast, crumbled
- 2 medium onions, very finely minced or 2 medium onions, grated
- 1 fresh tomato
- 1 tablespoon dried mint, crushed
- 3 tablespoons romano cheese, grated
- 4 tablespoons water
- 1 lemon, juice of
- 1 dash cinnamon
- salt and pepper, to taste
- canola oil, for frying
- Skin the tomato and crush in blender.
- Add to meat, mixing well.
- Add remainder of ingredients except the flour and oil; mix lightly but thoroughly.
- Form into small ( about the diameter of a quarter) balls and roll lightly in flour.
- Fry in hot oil until evenly browned; drain on paper toweling.
- Serve hot as an appetizer.
- May be made ahead; refrigerate until ready to serve, then reheat in a 350 degree oven for 15- 20 minutes, or until heated through.
- May be frozen; defrost and reheat in a 350 degree oven for 15-20 minutes, or until heated through.
These were simply wonderful little balls of joy. I had made 76 of them, and that has got to be the closest I have been to an amount when someone says how many they have made to what I got. The toast really didn't crumble really well so I threw them in the blender to be crumbled, was a lot easier. I also used about 1 lb. of pork with the 2 lbs of beef. When I was mixing them I thought wow, these feel a bit too wet and was a bit scared but when it was time to roll them and fry them they were excellent. I had used my electric skillet because it was larger than just a frying pan. I did two batches. I had made these the night before because I wanted them for lunch and these were a bit time consuming so it worked out great to do them ahead. I kept some for my lunch and froze the rest. These meatballs were so tender and moist and delicious. Had made them to go with some tzatziti sauce Recipe #59336 and some great Dolmas Recipe #437604 and Antipasto Recipe #107224 It all made for a fantastic lunch. Thanks so much for sharing your recipe Leslie.