Mediterranean meatballs
These Mediterranean meatballs are a different variation of my almost mum’s Swedish meatballs
Servings: 8 portions
Ingredients
- 1 yellow onion
- 2 garlic cloves
- 200 ml milk
- 40 g breadcrumbs
- 500 g mince meat
- 1 egg
- 1 tsp salt
- ¼ tsp white pepper
- 100 g sun dried tomatoes
- 100 g black olives
- 200 g feta cheese
- 2 tbsp oregano
Instructions
- Take mince meat out of the fridge and let come close to room temperature.
- Dice the onion and mince the garlic.
- Mix onion, garlic, milk and breadcrumbs in a bowl and let sit for at least 5 minutes.
- In the mean time, roughly chop the sun dried tomatoes, black olives and feta cheese.
- Once the mixture has come together in to a sludge add the mince, egg, salt and pepper.
- Add in the chopped sun dried tomatoes, black olives and feta cheese.
- Stir it all together. I use my hands but feel free to use a spoon, make sure everything comes together in a batter.
- Wet your hands with cold water and roll the mince batter into round meatballs. Place on a cooking tray, space apart.
- Oven cook for 10 mins in the middle of the oven 180 °C fan (360 °F).
- If using a frying pan, add some butter in the bottom of the pan and fry the meatballs on all sides until golden in colour.
Notes
At home we would use a mixture of beef and pork, but I have tried this recipe with everything from beef to pork to turkey and chicken.
If you plan to big batch meatballs, the oven is your friend. They are freezer friendly and fry up on the day you need them.
When freezing, if you have the space in your freezer, freeze them flat before putting them into bags or other containers, that will make it easier to take out just a few for a quick lunch or dinner.