I hear there’s this Greek saying:
“Μ’ένα σμπάρο, δυο τρυγώνια.”
It translates to something like:
“One shot, two birds.”
Which, to me, meant:
“I have this mince that’s going to turn bad soon, and this mint is looking a bit dodgy. I know, make the Greek meatballs you made often early in your marriage.”
Or something like that, anyway. ;)
I used to make these babies when hubby and I first became a team, and they were perfect to team with Greek salad. Because Greek salad is amazing and sometimes you just need a little excuse to make it. And a little something to mop up the olive oil and herbs and feta and deliciousness. I love Greek salad. Can you tell?
These Greek meatballs are fantastic in Summer, when you need some protein to go with a salad or cold side dish. Make fun little meatballs or flatten them into patties and throw them on the barbeque. Getting them nice and charred on the outside is part of the magic. Enjoy!
Greek meatballs – gluten-free, low carb and paleo-friendly
Makes about 10 large meatballs
- 500 grams of quality beef mince
- 1 small red onion, very finely diced
- 1/4 cup of tomato paste (I used Sarah Wilson’s nomato passata from her latest book Simplicious for a bit of extra veg)
- 1/4 cup of fresh continental parsley, finely chopped
- 5 tablespoons of fresh mint, finely chopped
- 2 teaspoons of sea salt flakes
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of all spice
- 1/8 teaspoon of cayenne pepper
Heat some cooking fat in a large frying pan over medium heat. Place all ingredients in a large bowl and mix with your hands until well combined. Shape into balls or patties and fry for about 4 minutes each side, depending on size. Serve with a huge Greek salad and some home made tzatziki. Perfection.