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1 GREEK MEATBALLS GLUTEN FREE

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GREEK MEATBALLS GLUTEN FREE

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Ingredients

12 portion(s)

Greek Meatballs

  • 500 grams Beef mince
  • 1 egg
  • 1 sebago potato, cubed
  • 1 Brown Onion Halved
  • 2 tbsp flat leaf parsley leaves
  • 1 tbsp mint leaves
  • 1 tsp dried oregano
  • 1 tsp sea salt flakes
  • pinch cracked pepper
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Recipe's preparation

    1. Place potato cubes in mixing bowl and grate 8 sec/speed 7. Remove and squeeze tightly to drain excess moisture.
    2. Add onion,herbs and seasoning to mixing bowl and chop for 3 sec/speed 7.
    3. Add mince, potato and egg and mix for 2 min/reverse mode/soft setting.
    4. Refrigerate for 30 minutes. Roll out into small balls.
    5. Fry in oil rotating frequently until browned all over.
    6. Remove from pan and drain on paper towel. Sprinkle extra salt if required.
    7. Serve with lemon wedges.
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Tip

Greek Meatballs make great hamburger and wrap fillings. Perfect with tzatziki!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • These are easy and tasty.....

    Submitted by GillamFamily on 27. February 2016 - 21:27.

    These are easy and tasty.....

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  • So glad you enjoyed

    Submitted by Hungry And Fussy on 25. January 2016 - 11:11.

    So glad you enjoyed

    Hungry & Fussy


     


     

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  • They were good when eating

    Submitted by Coonsie on 25. January 2016 - 10:14.

    They were good when eating with tsatsiki, humus and tabouli.  They didn't have enough flavour to eat just with lemon juice.  Your recipe called for tablespoons of mint and parsley, finely chopped, but you have a step that chops them, so it wasn't quite clear for the novice cook how much to put in.  If you said sprigs or leaves that may have helped, so maybe I just didn't put enough in.  You also say to remove the potatos and set aside, but you don't mention when to add them back in.  I added them back in with the mince and egg.  Perhaps I made mistakes which caused me to really struggle to get them to stay together in the frying pan.  It was very moist despite working really hard to get rid of the water.  Any tips for next time?  I'd like to make them again, but need to find a way to get them to stick together better.

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  • These were very tasty.  In

    Submitted by bonnieg73 on 25. December 2015 - 22:49.

    These were very tasty.  In true form, I didn't read the whole recipe before I started cooking so didn't have time to leave them in the fridge for half an hour before rolling into balls.  But no biggie, they became Greek Rissoles and they were just a delicious!  I served with Tsatsiki on top ...

    Greek Rissoles Greek Rissoles

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