makes 6 meze servings
Classic Greek meatballs are made with either ground pork, lamb, beef, or a combination thereof. Here’s a lighter version, flavored the classic way with plenty of onions, a little garlic, and a lot of mint, the telltale herb in all Greek meatballs. Serve these with tzatziki (here), fresh pea fava (here), or any of the feta cheese dips in chapter 3 or yogurt dressings in chapter 1.
2 pounds (900 g) ground chicken or turkey
3 garlic cloves, minced
2 red onions, finely chopped
1 large egg, lightly beaten
2 tablespoons extra-virgin Greek olive oil, plus more for frying
½ teaspoon paprika
⅔ cup (35 g) chopped fresh mint
½ cup (25 g) chopped fresh parsley
½ to 1 cup (40 to 80 g) panko bread crumbs
Salt and freshly ground black pepper
In a large bowl, combine the ground chicken, garlic, onions, egg, olive oil, paprika, mint, parsley, and ½ cup (40 g) of the panko. Season with salt and pepper and mix to combine. Test for firmness by shaping one meatball. If it holds its shape, don’t add any more of the panko; if it comes apart, add more of the panko, a tablespoon at a time, until the mixture is firm enough to hold its shape when formed into a meatball.
Heat a little olive oil in a small skillet. Take a teaspoon of the mixture and fry it to test for seasoning; adjust accordingly.
Line a baking sheet with parchment paper. Form the mixture into 1-tablespoon meatballs. Place them on the prepared baking sheet in neat rows. Cover loosely with plastic wrap and refrigerate for at least 30 minutes or up to 6 hours.
Preheat the oven to 350°F (175°C).
Uncover and bake the meatballs for 20 to 25 minutes, until golden brown, turning gently with a spatula or kitchen tongs, until browned on all sides. Remove from the oven and serve.