Preparation info

  • Difficulty


  • Makes about


    Small Meatballs

Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

  • About

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.


  • 2 slices of bread
  • 125 ml (½ cup) milk
  • 700 g (1 lb 9 oz) minced (ground) pork and beef
  • ½ teaspoon dried mint
  • 2 tablespoons chopped flat-leaf (italian) parsley
  • 2 eggs
  • 1 sweet apple, peeled, cored and grated
  • 1 red onion, grated
  • olive oil, for frying


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.

Pour 1–2 cm (about ½ inch) of olive oil into a large non-stick saucepan over medium-high heat. Add a batch of meatballs in a single layer (cook in batches as they will be difficult to turn). Fry until they are golden brown all over, turning carefully with a slotted spoon. Try not to fiddle with them too much as they will be soft and may fall apart.

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.