- 1 kg minced beef, lean
- 6 slices stale bread, with the crusts cut off
- 1 large onion
- ½ tomato
- 1 bunch fresh mint
- 1 bunch parsley
- 1 egg
- ½ espresso cup olive oil
- 2 tsp vinegar
- 2 tbsp water
- Salt, pepper
- flour for frying
- oil for frying
- FOR THE SKEWERS
- 1 kg EPIROS Semihard cheese, cubed
- 1 kg cherry tomatoes
- Wooden skewers
Soak the stale bread in some water and then squeeze excess water and put it in a bowl with the minced beef.
Cut the onion into 4 and place it in a food processor. Add the leaves from the parsley and mint, the tomato and olive oil. Blend to a pulp and pour into the bowl with the beef.
Add the egg, salt & pepper, oregano, water and vinegar. Knead the minced beef thoroughly and then refrigerate it for at least ½ hour.
Take small quantities of the beef mixture and mould it into small, round meatballs. Drop them in a plate with flour until they are totally covered all around.
Heat the oil in a frying pan or fryer and fry the meat balls, dropping them in very hot oil, until they are golden brown.
Remove from frying pan with a slotted spoon and place on kitchen paper to remove excess oil. When they have cooled, place two meatballs on each skewer, interspacing them with a cherry tomato and two cubes of EPIROS Semihard cheese.
Serve with potato crisps
Meatballs can also be very tasty if you use a mixture of beef and pork (50/50).