Greek Meatballs With Mint

Course : Greek
Serves: 12
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1 pound lean ground beef
1 pound veal or pork
2 large eggs
1 large onion -- grated
1 tablespoon minced fresh mint
1 tablespoon oregano
2 tablespoons minced fresh parsley
2 cloves garlic
1 tablespoon tomato paste diluted in 1 tablespoon water
2 tablespoons olive oil plus olive oil for pan frying
12 whole salted wheat crackers soaked in water and squeezed dry
1/2 cup dry white wine
1 teaspoon salt and freshly ground pepper -- to taste
2 tablespoons flour -- for dusting

Preparation / Directions:

Place meat in a large mixing bowl. Break in eggs and mix well. Add onion, mint, oregano, parsley, garlic, diluted tomato paste, the 2 tablespoons oil, crackers, wine, salt, and pepper. Knead until well mixed and smooth. On a lightly floured board, shape meat mixture into 12 balls. With your palms, flatten balls into patties, then dust patties lightly with flour. In a large skillet over medium heat, warm the remaining oil. Fry patties, turning once, until browned on both sides, 2 to 3 minutes per side or until done to your liking. Serving Ideas : Remove to heated platter and serve immediately.

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