yummy juicy meatballs

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One of the most vivid memories I have from my Greek grandmother were her epic deep fried meatballs & crispy fries. We didn’t see much of her during the winter as we lived pretty far apart but we vacationed in the same condo in the summer so we made up for lost time then. Whenever she asked what we wanted her to prepare for us it was by far our most popular request. I think this is where my whole burger & fries addiction all started.

This is my healthier yet still delicious take on the all time classic, one of our family’s favorite dishes. I hope it will become yours too.

yummy juicy meatballs

Ingredients

  • 1 kg ground beef
  • 1/2 cup grated parmesan cheese
  • 1/3 cup quick oats
  • 1/4 cup milk
  • 3 tablespoons olive oil
  • 2 tablespoons ketchup
  • 1 tablespoon mustard
  • 1 tablespoon dried onion flakes
  • 1/2 teaspoon salt
  • freshly ground pepper

Directions

  • In a large bowl mix all of the above ingredients thoroughly and knead well.

img_5801parmesan

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oats

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milk

img_5796mustard

img_5797ketchup

img_5799dried onion flakes

  • Shape into meatballs.

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  • Cover the bowl with a cling film and refrigerate for at least half an hour.
  • Heat 2-3 tablespoons of olive oil on a large non stick frying pan on medium and brown 5-6 meatballs on one side for 3-4 minutes. Turn them and immediately cover the pan for another 3-4 minutes (this will ensure that the meatballs will cook through). Take the lid off, increase the heat to high and cook until almost all of the juices have evaporated. Repeat with the remaining meatballs.
  • Serve hot or cold alongside my crispy baked potato slices. Delicious either way.

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Personal Notes:

  1. Don’t be tempted to overcrowd the meatballs in your pan. They need to have some space between them in order to brown properly (otherwise you will end up with bland, steamed meatballs).
  2. You can also put them under the grill (5 minutes each side) if you don’t feel like using the stove. However they won’t turn out as juicy as in the pan.
  3. By covering up the pan you make sure the heat gets trapped inside and cooks the meatballs properly.
  4. Since I don’t use any eggs as binders it is imperative that the meatballs rest in the fridge in order not to fall apart while cooking.

2 comments

  1. Maria Naxaki says:

    Looks fantastic and I will try! Just one question: you don’t put them in flour before cooking them in the pan?
    Thanks!

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