These were awesome! We used all ground beef because we didn't have ground pork, but they were delicious. My husband grew up in Greece and said they taste just like his Grandmother's! Thank you for the recipe!
I mixed all of the ingredients together at the same time, subbed 1/2 lb of Andouille sausage for the pork, upped the garlic to 7 cloves, substituted sambuca for ouzo, and baked them in the oven @ 350 for 25 minutes. Delicious! I am serving them with a yogurt mint sauce. Thanks for sharing!
My Greek grandmother used to make these for me all the time when I was a child. I adored them. Given my grandmother's cooking style (no measuring tools needed), I never did get the recipe. This recipe is spot on just like she used to make, absolutely perfect. Thank you, thank you, thank you!!! Now, if only I could persuade you to put up a paxamadia recipe, we'd be all set. Thanks again!
Oh my, I forgot to add the salt. That said, and salted after cooking, these came out really good. Ouzo is a must, I made half with and half without and you could tell something was missing. I used fresh herbs since I didn't have any dried. I made the tatziki but didn't feel they needed it. Served with a nice tomato and cuke salad with a side of greek rice.
With respect to the poster, this turned out beyond horrid. I followed the recipe to the letter. The meat mixture was too moist to hold together into meatballs, so I attempted to stirfry it loosely to serve over rice. The taste was terribly bland & the appearance was completely unappetizing.
Made this to test it out but wasn't too impressed with it.
These were very yummy and hit the spot..served with non fat cucumber garlic sause. Couple changes, Im on Dukan diet so I didnt add milk and bread. Used fresh mint as I couldnt find dry- I didnt change anything else. Baked at 400 for 30 min. A
Really happy to find this recipe. I made this for Christmas eve buffet and served the at room temperature with yogurt mint sauce and Peloponnese brand Sweet Pepper Spread. I thought they were quite good and people seemed to like them but there was a LOT of food competing for attention. The next day, heated in some spinach and served over rice they were fantastic. Next time I will cook them a day earlier.
I pretty much followed the recipe (using Eatwell Farm Thyme Salt instead of plain), refrigerated the mixture overnight and baked them at 350 degrees F. for about 15 minutes. Next time I'll try higher heat to see if it makes them browner.
Great meatballs. I serve with orzo salad and fresh corn on the cob.
Have many left so froze and will have again soon.