MEATRECIPES/ΚιμάςAPPETIZERS
Stuffed Pan-Fried Meatballs
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Recipe-Ingrediants
Delicious, fluffy, and aromatic stuffed meatballs that we all love and are a staple of Greek Sunday lunches. We pair them with fried potatoes, rice, or mashed potatoes, and they are among the favorite dishes of children.
Ingredients:
• 300g ground beef
• 300g ground pork
• 2 onions, finely chopped or minced (with their juices)
• 100g stale bread, soaked and well squeezed
• 1 egg
• ½ tsp finely chopped mint
• 1 tsp dried basil
• 2 cloves of garlic, finely chopped
• ? cup finely chopped parsley
• 1 ripe tomato, peeled and grated (without the seeds)
• 250g Vermiou cheese or mozzarella cheese
• 1 tsp thyme
• 2 tbsp white vinegar
• Salt and pepper
• 1 shot of olive oil
• Flour and olive oil for frying, as well as a little brandy for shaping.
Directions
In a bowl, place the ground meat and add the vinegar. Knead lightly and then add all the remaining ingredients. The mixture should be fluffy, thanks to the juices (from the onion, tomato, and vinegar). Knead very well until all the ingredients are well incorporated. Cover with plastic wrap and let the meat mixture rest in the refrigerator for about 1 hour to allow the flavors and aromas to blend.
Next, shape the meat mixture into small balls and place a piece of cheese inside each ball, dipping your hands in brandy that has been diluted with a little water. I personally prefer small and delicate bites, while others may prefer larger ones.
Take one meatball and create a hollow in the center. Place the cheese inside and use your hands to seal and form a ball again. Be careful not to have cracks or gaps, as the cheese may leak out during frying and make a mess with the oil.
Coat the meatballs lightly with flour and shake off any excess.
Heat olive oil in a pan and fry the meatballs, making sure the oil covers halfway up the meatball. Fry the meatballs, turning them to brown on all sides.
Once they are cooked, place them on absorbent paper to remove any excess oil.
Serve the stuffed meatballs with fried or oven-baked potatoes, mashed potatoes, or rice.
Enjoy!
Next, shape the meat mixture into small balls and place a piece of cheese inside each ball, dipping your hands in brandy that has been diluted with a little water. I personally prefer small and delicate bites, while others may prefer larger ones.
Take one meatball and create a hollow in the center. Place the cheese inside and use your hands to seal and form a ball again. Be careful not to have cracks or gaps, as the cheese may leak out during frying and make a mess with the oil.
Coat the meatballs lightly with flour and shake off any excess.
Heat olive oil in a pan and fry the meatballs, making sure the oil covers halfway up the meatball. Fry the meatballs, turning them to brown on all sides.
Once they are cooked, place them on absorbent paper to remove any excess oil.
Serve the stuffed meatballs with fried or oven-baked potatoes, mashed potatoes, or rice.
Enjoy!
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