Greek Meatballs Recipe
Ingredients
| Ground beef | 1/2 pound | |
| Ground veal | 1/2 pound | |
| Ground lamb | 1/2 pound | |
| Egg | 1 Large | |
| Milk | 1/4 Cup (16 tbs) | |
| 1 large onion, coarsely chopped | ||
| Dijon Mustard | 2 Teaspoon | |
| Tamari soy sauce | 1 Teaspoon | |
| Dried oregano | 1 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Garlic powder | 1/2 Teaspoon | |
| Red wine vinegar | 2 Drop | |
| 1/3 cup plain dry bread crumbs, cornmeal, or wheat germ | ||
| Parsley | 1/2 Cup (16 tbs), chopped | |
Directions
In a large bowl, combine the beef, veal, lamb, egg, milk, onion, mustard, tamari, 1/2 teaspoon of the oregano, the salt, garlic powder, vinegar, if using, and bread crumbs.
With your hands, gently mix the ingredients until combined.
Shape into 36 walnut-size meatballs.
Heat a 12-inch skillet over medium heat.
Add half the meatballs and sprinkle them with 1/4 teaspoon of the remaining oregano and 2 tablespoons of the parsley.
Cook, gently turning the meatballs over as they brown, 5 to 7 minutes.
Transfer to a platter and repeat with the remaining meatballs, oregano, and 2 tablespoons parsley.
Transfer the last batch to the platter with the other meatballs, sprinkle with the remaining 1/4 cup parsley, and serve.
With your hands, gently mix the ingredients until combined.
Shape into 36 walnut-size meatballs.
Heat a 12-inch skillet over medium heat.
Add half the meatballs and sprinkle them with 1/4 teaspoon of the remaining oregano and 2 tablespoons of the parsley.
Cook, gently turning the meatballs over as they brown, 5 to 7 minutes.
Transfer to a platter and repeat with the remaining meatballs, oregano, and 2 tablespoons parsley.
Transfer the last batch to the platter with the other meatballs, sprinkle with the remaining 1/4 cup parsley, and serve.
Chef
