Meatballs a la Greek
- Prep time
- Cooking time
- 6 portions
1 pound ground pork
1 pound ground lamb
2 to 3 pieces Campagnolo multigrain bread, crust removed soaked in milk, and then squeezed
2 eggs, beaten
2 to 3 garlic cloves, minced
1 tsp. dried oregano
2 tbsp. chopped Italian parsley
2 tbsp. fresh mint
2 to 3 green onions, finely chopped
Tiny pinch cinnamon
1 tsp. lemon zest
2 tsp. lemon juice
Salt and freshly ground pepper, to taste
Olive oil (for cooking)
Tzatziki sauce (for serving)
- Preheat oven to 425° F degrees.
- In a large bowl, add ground pork and lamb, soaked bread, eggs, garlic, oregano, parsley, mint, green onions, pinch cinnamon, lemon zest and juice, and salt and pepper. Mix with your hands.
- Shape and roll mixture into 48 mini meatballs the size of an olive. Place on a baking sheet and drizzle with olive oil. Place in the oven and cook for approx. 15 mins.
- Place meatballs on a serving dish with toothpicks and serve with tzatziki sauce.
*Recipe courtesy of Stefano Faita