Greek Meatball Recipe

GREEK MEATBALLS

Ingredients

• 1 pound ground lamb or 80 percent lean ground beef

• 1 large egg yolk

• 2 tablespoons finely chopped fresh mint leaves

• 4 tablespoons finely chopped fresh flat-leaf parsley leaves

• 3 garlic cloves, minced

• 1 tablespoon Dijon mustard

• 2 teaspoons kosher salt

• 1 teaspoon freshly ground black pepper

• 1 teaspoon dried oregano

• 1 teaspoon crushed red pepper flakes

• 1 tablespoon extra virgin olive oil for frying

Method

Line a large plate with parchment paper and set it aside.

Add the ground lamb, egg yolk, mint, parsley, garlic, mustard, salt, black pepper, oregano, and red pepper flakes to a large bowl. Mix with your hands until the seasonings are evenly distributed, but avoid overworking the meat.

Use a spoon or small cookie scoop to portion the mixture, then roll it into 1-inch meatballs. Place them on the prepared plate.

Heat the oil in a large skillet over medium-high heat. Swirl the pan to coat the bottom, then add the meatballs in a single layer. Work in batches if needed to avoid overcrowding the skillet.

Cook the meatballs for 2 to 3 minutes per side, turning until they are browned all over and cooked through.

Transfer the meatballs to a paper towel-lined plate and let them rest for a couple of minutes before serving.