Recipe by JustJanS
I got this recipe from a Greek boyfiends mother many years ago.Prep time doesn't include refrigeration of the raw mixture.
Top Review by Bergy
JanS you have never let me down with any of your recipes but this one had me worried! When I mixed everything together, chilled it for an hour and started to make the meatballs I really thought that the mixture was too moist, but ,said I, Jan knows what she's doing so I persevered, rolled them in flour and put them back in the fridge til cooking time - they came out perfect! I do caution others be sure to really squeeze the bread. I only cooked a dozen, froze the others separately, then put them in a zip lock and into the freezer for future use. I had them as the meat course and served them with recipe#8926 Greek potatoes, baby steamed carrots and steamed (crisp) sugar peas. Thanks Jan for a great meal
- 2 eggs
- 4 -5 slices stale white bread
- 1 large onion, grated
- 1 lemons, juice of or 1 tablespoon ouzo
- 2 tablespoons chopped parsley
- 2 teaspoons chopped mint
- 2 tablespoons grated parmesan cheese
- 2 teaspoons salt
- black pepper
- 2 lbs ground lamb
- flour (for coating)
- oil (for frying)
Directions See How It's Made
- Beat the eggs lightly in a large mixing bowl.
- Remove and discard the crusts from the bread.
- Soak bread in cold water and squeeze dry.
- Crumble into eggs and add onion, lemon juice, herbs, cheese and seasonings.
- Add the meat and blend lightly but thoroughly (I use my hands).
- Refrigerate for 1 hour.
- Wet your hands and shape into balls about the size of a walnut.
- Roll in flour.
- Shallow fry until nicely brown.
- Lift out and drain.
- Serve hot or cold as an appetiser garnished with lemon wedges.
- If you plan to serve them cold, they are yummy stored in the fridge with cut lemons over them and then covered with cling wrap.