I visited my village in North Greece twice last summer. Sometimes when I’m there, I ask my grandmother to show me her recipes so I can record them. I feel very passionate about preserving my family’s recipes, I want to ensure that our cooking heritage is kept alive, even when loved ones pass on.
This time she was a bit tired and grumpy, so I tried to assist her as much as I could…hehe!
- Preparation time: 30′
- Cooking time: 30′
- Serves 4
- Serving tip: Serve them with potato salad/French fries and the salad of your preference.
- Half a kilo of ground beef
- Fresh tomato juice from 1 large tomato (or 4 tablespoons of ready-made tomato sauce)
- 50 grams of parsley, chopped
- 1 large onion, finely diced
- 2 cloves garlic, finely chopped
- 2 eggs
- 2 large slices of bread from a high-quality loaf (soaked shortly in water until soft, then squeezed with your hands until the water is completely drained)
- Half a teaspoon of salt
- Half a teaspoon of baking soda
- 1 tablespoon of dried oregano
- 5 tablespoons of olive oil
- Place half a kilo of ground beef into a large mixing bowl.
- Add to the meat, the tomato sauce, parsley, onion, garlic, eggs, bread, salt, baking soda, oregano and olive oil.
- Mix and kneed vigorously using your hands (you may want to use gloves).
- Separate the mixture into small portions then roll them into tight 2 inch balls.
- Heat a generous drizzle of olive oil in a large frying pan, add the meatballs and fry until cooked.