- 2 slices white bread, crusts removed
- 1 lb ground beef
- 1 medium-sized yellow onion, peeled and grated
- 3 cloves garlic, peeled and finely diced
- 1 tbsp finely chopped fresh flat-leaf parsley
- 1 egg, beaten
- 2 tsp ground cumin
- Freshly ground black pepper
- All-purpose flour for dredging
- Olive oil for frying
- 1 cup tomato sauce
This is a famous “Greek” dish from Smyrna brought to the mainland in 1922 when over 500,000 Greeks in Asia Minor were forced to flee their homes.
Today, it can be found in most tavernas as a regular menu item.
The meatballs can be either fried or baked in the oven and are always simmered in a tomato sauce.
Soak the bread in water for 10 to 15 minutes, then squeeze out all the excess moisture. Combine the bread, ground beef, onion, garlic, parsley, egg, cumin and seasonings in a large bowl.
Shape into oval meatballs about 2 inches long and roll in flour. Preheat the oven to 350F degrees.
Heat the olive oil in a large frying pan and saute the meatballs on all sides for about 10 minutes over medium heat. Remove with a slotted spoon and place in a baking dish.
Cover with the tomato sauce and bake fro 20 to 25 minutes. Serve with boiled rice.
Servings – 4 to 6 (makes about 20 meatballs)