Greek Parsley Meatballs

By susanwadle

From Susan Wadle, Marj Zettell and The New York Times Cookbook

Ingredients

• 3/4 C dry breadcrumbs
• 1/2 C milk
• 2 onions, chopped
• 1/2 C water
• 2 lbs. ground beef
• 3/4 C chopped parsley
• 3 mint leaves, chopped
• 2 egg yolks
• 3 small cloves garlic, minced
• 1 1/2 t. salt
• 1/4 t. pepper
• 1 1/2 T each olive oil and butter
• 1/4 C red wine vinegar OR lemon juice
• 1/2 t. oregano

Details

Servings 36

Preparation

Step 1

Soak breadcrumbs in milk ‘til soft. Cook onions in water, covered, ‘til water has cooked away. Mix together thoroughly the meat, breadcrumbs, onions, parsley, mint, yolks, garlic, salt and pepper. With wet hands, form into walnut-shaped balls.

Heat oil and butter in skillet and brown meatballs on all sides slowly. Arrange on serving dish. Pour vinegar OR lemon juice into skillet, heat and scrape up the drippings. Pour over meatballs (sprinkle with oregano). Makes 36 meatballs.