Meatballs
Crispy on the outside, juicy on the inside, and bursting with flavour!
Servings: 60 meatballs
Equipment
- deep frying pan
Ingredients
- 1 lb ground pork
- 1 lb ground veal
- 2 medium yellow onions, grated
- 2 large eggs
- 3 cloves garlic, finely minced
- 1 teaspoon red wine vinegar
- 1 teaspoon Greek dried oregano
- 1 tbsp (15 mL) olive oil
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 tbsp finely chopped fresh mint, optional
- 1/3 cup + 1 tablespoon bread crumbs
- vegetable oil for frying
Instructions
- Combine pork and veal and mix gently until thoroughly combined. Then, add all of the remaining ingredients (except for the vegetable oil for frying of course) and mix well.
- Let the meatball mixture sit at room temperature for about 10 minutes.
- Form meatballs so that they are all equally sized and approximately 1 inch in diameter.
- Pour enough vegetable oil into a deep frying pan so that it is 1/2 inch deep. Heat the vegetable oil over medium heat.
- Once the oil is hot enough (meaning that when you drop in a meatball it starts to sizzle gently), add meatballs to the pan. Do not crowd them in. The meatballs should be half submerged in oil.
- As your meatballs are frying, gently turn them over so that all sides get cooked evenly. Total cooking time will be approximately 10-15 minutes per batch
- Alternatively, if you are using a pot, like in the video above, the frying time will be reduced to 5-7 minutes per batch, since they are completely submerged in the oil.
- Carefully remove the cooked meatballs from the oil and drain them on a plate lined with paper towel. Repeat cooking process with your next batch of meatballs.
- Enjoy!