Crispy, intensely aromatic Greek meatballs. The alchemy lies in the heavy hydration of the meat with grated onions and soaked bread (panade), combined with an aggressive amount of fresh mint and oregano. They are pan-fried in olive oil to create a deeply crusted, rigid exterior that shatters to reveal a light, steaming interior.
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The Mix. In a large bowl, combine the ground meat, grated onion (with its juices), squeezed-dry bread, egg, mint, parsley, oregano, vinegar, 2 tbsp olive oil, salt, and pepper.
The Knead. Use your hands to knead the mixture vigorously for 3-5 minutes . The mixture should become sticky and pale. This develops the myosin proteins, ensuring the meatballs hold together without being dense.
The Rest. Cover the bowl and refrigerate for at least 1 hour . This hydrates the bread and allows the mint and onion flavors to permeate the fat.
Form. Scoop out about 1.5 tablespoons of the mixture and roll it into a smooth ball. Slightly flatten it into a thick medallion.
Dredge. Place the flour on a plate. Roll each meatball in the flour to coat completely, then gently shake off the excess. This flour barrier creates the crispy crust.
Heat oil. Heat 1/2 inch of oil in a large, heavy skillet over medium-high heat. The oil is ready when a pinch of flour sizzles instantly.
. Carefully place the meatballs in the hot oil. Do not crowd the pan. for 3-4 minutes per side until deeply browned and crusty.
Drain. Remove to a paper towel-lined plate to drain. Serve hot or at room temperature with tzatziki and pita.
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