- minced mutton or ground beef 300g
- Red onion 1 small, peeled and very finely chopped
- Cloves Garlic 2, peeled and minced
- Bread crumbs ½ cup
- Egg 1 small • 130 kcal
- Fresh parsley 2 tablespoons, finely chopped
- Fresh mint leaves 1 tablespoon, finely chopped
- Salt ¾ teaspoon • 1 kcal
- Black pepper powder ½ teaspoon
- Flour ¼ cup, for dredging the meatballs
- Vegetable oil, for frying
You would certainly love this amazingly juicy and flavorful Greek appetizer that is so simple to prepare! Choose between beef, lamb, or mutton as the base protein and just spice it up with the traditional flavors. Doesn’t that sound down right tempting?
The best thing about this preparation is that unlike traditional American meatballs, you do not have to serve these with a curry or a sauce. Just deep fry these soft and aromatic beauties and pop them in the mouth!
In a large bowl, add the minced mutton and add finely chopped onion, garlic, and bread crumbs to it.
Crack open the egg in to the same bowl. Add the parsley, mint leaves, salt, and black pepper powder to the mutton mince.
Mix everything until well combined. Cover and place the bowl in the refrigerator for 20 to 30 minutes. Now, heat the vegetable oil of your choice for frying.
Gently shape the mixture in to small balls of walnut size by rolling it in your hand or between the fingers.
Dredge the rolled tender meatballs in to the flour and then shake off the excess flour.
Deep fry the meatballs a few at a time on medium heat until golden brown in color. Repeat the process until all the meatballs mixture is consumed. Serve hot and enjoy!
Buy the freshest ground protein. You may use beef, mutton or lamb to prepare this dish. Spice it up, if you can tolerate, by adding a finely chopped green chili to the meatballs mixture. Maintain the frying temperature to moderate heat and do not fry the meatball too much to turn them dark brown in color. Do not handle the delicate meatballs too much while frying. Make sure that you carefully remove the egg shells while you break the egg. A wiser technique would be to break the egg in a separate bowl first and then use that broken egg for the recipe.