Greek Meatballs

Ingredients · for 5 (scales to your household)

• 1 Red onion, grated $0.60
• 500 g Beef mince (ground beef) $8.75
• 200 g Pork mince (ground pork) $2.42
• 2 Garlic cloves, minced $0.06
• 1 cup Panko breadcrumbs $0.69
• 1 Egg $0.40
• 1/4 cup Fresh parsley, finely chopped $0.41
• 6 Mint leaves, finely chopped $0.07
• 1/2 tsp Dried oregano $0.04
• 1 tbsp Extra virgin olive oil $0.18
• 3/4 tsp Salt $0.04
• 1/4 tsp Black pepper $0.03
• 1/2 cup Flour (any white) $0.14
• 3 tbsp Olive oil $0.55
• 2 tbsp Finely chopped parsley (for garnish) (optional) $0.20
• 1/2 cup Tzatziki or Greek yoghurt $1.25

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Grate the onion straight into a large bowl, then add remaining Meatball ingredients. Use your hands to mix well for a few minutes until the mixture is quite smooth and very well combined.
2. Optional: Refrigerate for 1 hour - makes them easier to roll + retains round shape when cooking.
3. Measure out heaped tablespoons and dollop onto a work surface - should make around 32 - 35. Then roll into balls.
4. Heat most of the oil in a large skillet over medium high heat (medium if you have a strong gas stove). Use enough oil to cover the surface of the skillet.
5. Cook in 2 to 3 batches: Dredge meatballs lightly in flour, shaking off excess, then place in the skillet. Roll them around and cook for 5 - 6 minutes, until nicely browned all over. Remove onto plate, cover to keep warm and repeat with remaining meatballs.
6. BAKING: Alternatively, spray generously with oil (preferably olive oil) then bake at 180C/350F for 20 minutes or until browned. The pan frying method is the traditional way and the meatballs are slightly juicier.
7. Serve as a starter as part of a mezze platter with pita bread and tzatziki, or make dinner plates by adding a salad like a Greek Salad!

Per serving