22nd May 2015 EAT IT

MC Greek Meatballs

marie-chantal-MC-blog-meatballs-3  My whole family loves Greek meatballs – especially Alfie!

1. Add all ingredients into a large bowl and mix well to allow flavours to blend
(add more breadcrumbs if mixture crumbles).
2. Cover the bowl and let it rest in the fridge for 1 hour.

marie-chantal-MC-blog-meatballs-11  3. Roll the meatballs into walnut sized balls (or bigger if you prefer).

marie-chantal-MC-blog-meatballs-5  4. Coat the meatballs lightly in flour. I recommend using quinoa powder for a healthy alternative.

marie-chantal-MC-blog-meatballs-4  5. Fry the meatballs for about 2 minutes on each side until browned all over.

marie-chantal-MC-blog-meatballs-7  Alternatively fry for a few minutes to brown then bake them in the oven for about 4 minutes, so that they are cooked evenly through.

marie-chantal-MC-blog-meatballs   6.Serve with Tzatzichi sauce, pitta bread and Greek salad. Delicious!


400g organic minced beef
200g organic minced lamb
1/2 red onion (finely chopped)
3 large tablespoons of white breadcrumbs
1 large free range egg
2 tablespoons of chopped fresh parsley
1-2 tablespoons of fresh mint
1/2 teaspoon of fresh oregano
2 cloves of garlic (crushed)
1 small fresh green chilli (deseeded and finely chopped)
1 tablespoon of Greek yogurt
2 tablespoons of olive oil
Salt and white pepper to taste

Olive oil for frying
Plain flour to coat

Pitta bread
Tzatzichi sauce