Crispy, juicy and absolutely delicious!

Greek Meatballs is a famous Greek appetizer, commonly served as part of a meze platter.
The perfect Greek lamb meatballs always consist of a crisp exterior and juicy interior. To achieve the perfect result, fry the meatballs in a single layer in plenty of oil that just covers the meatballs. Turn the meatballs occasionally in the pan and adjust the heat to avoid burning until they have a formed a rich golden brown crust.


1 kg ground lamb
1 large onion, grated
2 cloves of garlic, minced
2 tbsp fresh spearmint, chopped
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 cup breadcrumbs
1 egg
1 tbsp olive oil
Salt and freshly ground pepper
Flour for dredging
Oil for frying


1. Add all the ingredients into a large bowl and mix squeezing with your hands. Cover the bowl with some plastic wrap and let it rest in the fridge for at least 30 minutes.
2. To form the lamb meatballs roll the mixture into balls, the size of a walnut. Dredge lightly each meatball in flour, until well covered. Transfer to a plate, shaking off any excess flour.
3. To fry the lamp meatballs use a large deep skillet and pour in the oil to a depth of 2 cm. Heat the oil over medium-high heat until it begins to ripple. Add the lamb meatballs in batches in a single layer and fry for about 7-8 minutes, turning occasionally until browned and crisp on all sides. Remove the meatballs to a plate lined with paper.