MEATBALLS:

1 red onion, grated
250g / 1 lb beef mince (ground beef) (or lamb!)
250g / 6.5oz pork mince (ground pork), or more beef
2 garlic cloves, minced
1 cup / 60g Day old bread in water squeezing excess out. Tear into small pieces and add in the bowl 

1 egg
1/4 cup fresh mint finely chopped
1 medium tomato grated

1/2 tsp dried oregano

1/2 teaspoon common 
1 tbsp extra virgin olive oil

Black pepper and salt 

COOKING / SERVING:

1/2 cup flour white
Corn oil for frying

Finely chopped parsley optional, for garnish

Instructions

Grate the onion straight into a large bowl, then add remaining Meatball ingredients. Use your hands to mix well for a few minutes until the mixture is quite smooth and very well combined.

Optional: Refrigerate for 1 hour – makes them easier to roll + retains round shape when cooking.

Measure out heaped tablespoons and dollop onto a work surface – should make around 32 – 35. Then roll into balls.

Heat most of the oil in a large skillet over medium high heat (medium if you have a strong gas stove). Use enough oil to cover the surface of the skillet.

Cook in 2 to 3 batches: Dredge meatballs lightly in flour, shaking off excess, then place in the skillet. Roll them around and cook for 5 – 6 minutes, until nicely browned all over. Remove onto plate, cover to keep warm and repeat with remaining meatballs.

The pan-frying method is the traditional way and the meatballs are slightly juicier.

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