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Greek Meatballs

Source of Recipe


From "The Good Home Cookbook" by Richard Perry



List of Ingredients



• 1 pound ground pork
  
• 1 large red onion, minced or grated
  
• 1 large tomato, grated
  
• 2 tablespoons dried mint
  
• 2 tablespoons chopped fresh parsley
  
• Salt and pepper
  
• ¼ cup milk
  
• ¼ to ½ cup dry bread crumbs
  
• ½ to ¾ cup all-purpose flour
  
• Oil, for frying
  






Instructions



1. Combine the pork and onion in a medium bowl. Add the tomato, mint and parsley. Season with salt and pepper and blend well. Pour in the milk and continue mixing until the liquid is absorbed. Add the bread crumbs a few tablespoonfuls at a time until the mixture will hold a shape if pressed together. Cover and refrigerate for 1 to 6 hours.
   
   
2. In a shallow bowl, season the flour with salt and pepper. Form the meat mixture into balls about 1 ½ inches in diameter. Roll the meatballs in the flour and place on a clean plate. Combine until all the meatballs are formed.
   
   
3. Heat about ½ inch of oil in a large skillet over medium heat. Add meatballs in a single layer and fry until browned, turning carefully to brown all sides, about 8 minutes. Remove the meatballs with a slotted spoon and keep warm. Repeat until all the meatballs are browned. Serve hot or at room temperature.
   
   Serves about 4