Traditional recipe for Greek meatballs coming from my grand mother but probably now a bit different than the original.


Traditionally meatballs are shallow or deep fried. But a few months ago I grilled them on a raclette and I was surprised that they tasted even better. Since them I always grill them and the best way is to charcoal them!


  • Lean Beef mince 500g *
  • Lean Pork mince 500g
  • Soft bread without crust 200g (alternatively 200g breadcrumbs)
  • Milk 1 espresso cup
  • Onion 1 medium
  • Garlic 2-4 cloves
  • White wine 1-2 tbsp
  • Parsley, fresh, a small bunch
  • Spearmint, dried, about 20 leaves
  • Oregano, dried, 1 flat tbsp
  • Cumin, ground, 1 flat tsp
  • Black pepper
  • Salt

If fried:

  • Half a cup of flour
  • A cup of olive oil

* The best beef I found until now, is the the Marks & Spencer’s full flavoured extra lean beef!



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