The Story Behind the Recipe
I learned these meatballs from my mother, who learned them from her mother, my grandmother. Grandma used plenty of garlic in almost everything, including her meatballs. My mother, on the other hand, cannot stand garlic, so she leaves it out. I love it, which means I have brought back my grandmother's addition. Otherwise, it is the same familiar approach, passed from one kitchen to the next until it reached mine.
Serve them with my potato salad without mayonnaise, as I did here.
The Technique
- Mix thoroughly and shape into small balls.
- Spread flour on a platter and roll each meatball over it before frying.
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Ground beef or mixed beef and pork: 500 g
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Onion: 1, grated and drained
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Egg: 1
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Garlic: 2-3 cloves, optional
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Dried breadcrumbs: as needed to bind
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Olive oil: a little
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Dried mint: to taste
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Oregano: to taste
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Salt and black pepper: to taste
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All-purpose flour: for coating
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Sunflower oil: for frying
Method
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Thoroughly mix the meat, onion, egg, breadcrumbs, olive oil, mint, oregano, salt, pepper and optional garlic.
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Adjust the breadcrumbs so the mixture can be shaped without becoming too firm.
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Spread flour on a platter. Shape small balls and roll them in the flour, shaking off any excess.
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Heat plenty of sunflower oil and fry in batches, turning until golden and cooked through in the centre.
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Drain and serve.
Tips and Secrets
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Add the optional garlic to taste or leave it out, as my mother does.
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Fry in batches, leaving space between the meatballs so they are easy to turn and brown evenly.
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Cook a small sample first to check the salt and spices. Do not taste the raw meat-and-egg mixture.
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