This is a slight variation on the classic Greek fried meatballs that all households have. They are light and tasty and probably less fuss to make than you may imagine. Serve them at room temperature, alone or together with other bits and pieces on a meze platter. The Greek and Cypriot meze can really be a mix of anything you like and could be served like an Italian antipasto before a meal, or can sometimes even ‘become’ the meal, depending on the quantities. Some mezes carry on forever it seems and include meat, fish and a great variety of vegetables and salads.
Break up the bread in a small bowl and add the milk. Leave the bread to soak and absorb the milk, squishing it up so that it dissolves.
Put the meat in a large bowl. Crumble in the mint and add the parsley, eggs, apple, onion and the soaked bread. Season with salt and pepper. Mix through very well with your hands (it will feel quite soft). Roll out small balls about the size of cherry tomatoes, using up all of the mixture. Keep these flat on a tray or board until you’re ready to start frying.
Remove the cooked meatballs to a plate lined with kitchen paper to absorb the excess oil. They can be served immediately or at room temperature with lemon juice or tzatziki.
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