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I would like to announce to you now that I am very immature and plan on making many jokes about balls in this post and if that sort of childish humor offends or irritates you please just ignore it and focus on the fact that you are making delicious, lovely Greek Meatballs.


I made these last week because I had some tzatziki sauce left over and wanted to use it before it went bad.  Pretty much every meal I make revolves around what is the closest to forming mold, and this was no exception!  People who eat at my house are super lucky that way.




For these meatballs, gather up the following ingredients:

  • 1/2 lb ground beef
  • 2 tablespoons olive oil
  • 1 scallion or 1 tablespoon minced garlic
  • 2 cloves garlic
  • ground oregano
  • salt
  • pepper
Mince up the garlic and scallion, and add them to a bowl with the ground beef, olive oil, 1/2 teaspoon oregano, 1/2 teaspoon salt, and a few grinds of pepper.
Now, before you get all gross, mix 1/2 cup flour and 1/2 teaspoon salt on a plate for dredging in a little bit.  Then mix the meat mixture until everything is combined.
Once everything is evenly distributed, form 10-14 1-inch meatballs.  Making them smaller ensures that the inside will cook quickly and not overcook or dry out the outside.
 Plus, they’re cute that way.
Cute balls.
No such thing.
Those are nice, but they look a little Schweddy to me!
To alleviate your Schweddiness, roll your balls in gold bond….I mean, the flour and salt mixture.  Then wash your dang hands.
Now heat up some light oil in a big pan.  Don’t use olive oil, canola or vegetable will work better.  Bring it to medium high heat.  You’ll know it’s ready when flour sizzles when you drop a little bit into it.  Once the oil is hot, carefully fry the meatballs for about 7 minutes until golden on all sides and barely pink in the middle.
Don’t be afraid of that whole pink meat thing, by the way.  Meatballs definitely don’t need to be rare, but if you take them out of the oil while there is still a little pink left they will finish cooking through while they drain and still be moist and lovely.  Promise.
Once the balls are cooked through, drain them on some paper towels for a few minutes so they won’t be oily and gross.  
That’s it!  I served these with rice, tzatziki sauce, sauteed veggies and some fresh basil, but these would go really well with Mediterranean Orzo too.  You could also serve them alone with the tzatziki sauce as an appetizer – Swedish Meatballs are so overdone!