Many meatballs have dedicated fans; people everywhere sometimes go to IKEA just for the Swedish meatballs, Japanese tsukune makes it into both soups and yakitori restaurants, and Americans love the Italian meatball as a sandwich filler. Yet, for some unknown reason, the Greek meatball is lesser known. Of course, most people who do try them become meatball converts. They’re impossible not to love – juicy and fragrant, they’re fried in olive oil, crispy on the outside, and fluffy on the inside.
In this recipe renowned chef Christoforos Peskias shares his vital secrets to ensure your meatballs obtain a wonderful crispy crust and delightfully fluffy core. To add flavor, in addition to the classic spearmint (which should be used in abundance), there is a humble surprise-ingredient that will take them to the next level.
