Greek Meatballs with Cinnamon and Mint
These Greek meatballs, infused with traditional spices like cinnamon and mint, offer a unique and flavorful twist on the classic meatball. Perfectly moist on the inside and crunchy on the outside, they pair wonderfully with bulgur wheat pilaf and a Greek salad for a complete meal.
Equipment
- Large mixing bowl
- grater
- Deep fryer or large pot for frying
- Spoons for shaping
- Paper towels for draining
Ingredients
- ¾ pound of ground pork
- ¾ pound of ground beef
- 1 teaspoon of dried mint
- ½ teaspoon of cinnamon
- ½ teaspoon of pepper
- 2 teaspoons of salt
- 2 large potatoes finely grated
- 2 slices of white bread crusts removed
- 1 egg
- 1 tablespoon of fresh parsley chopped
- 1 medium onion finely chopped
- Oil for deep frying
Instructions
- In a large mixing bowl, combine the ground pork, ground beef, dried mint, cinnamon, pepper, salt, grated potatoes, white bread (crumbled), egg, chopped parsley, and finely chopped onion.
- Use your hands to mix the ingredients thoroughly until well combined.
- Refrigerate the meat mixture for at least 30 minutes to allow the flavors to meld and the mixture to firm up.
- After chilling, use two spoons to shape the meat mixture into slightly elongated meatballs.
- Take a spoonful of the mixture with one spoon and use the other spoon to flatten and shape.
- Heat oil in a deep fryer or a large pot over medium-high heat until very hot.
- Carefully deep-fry the meatballs in the hot oil until they are golden brown, crunchy on the outside, and smooth on the inside.
- This should take about 5-7 minutes.
- Remove the meatballs from the oil and drain on paper towels.
- Serve hot.
Notes & Wine Advice
Pair with a light red wine like Pinot Noir or a crisp white wine like Assyrtiko to complement the warm spices and rich flavors.
Nutrition values
Calories: 480 kcal | koolhydraten: 18 g | Eiwitten: 30 g | Vet: 32 g | Suiker: 2 g