Ingredients for 6 portions,
for the meatballs
500g of lean minced beef and 250g of lean minced pork
1 red onion grated
3 garic cloves finely chopped
2 tbsps of each flat leaf parsley and mint
1 tbsp dried Greek oregano
1 tsp of ground cumin
1 cup of breadcrumbs
1 tsp of ground black pepper and 1 of salt
a drzzle of olive oil
Place all ingredients in a big bowl and mix very well, cover with clig film and place the in the fridge for half hour.
For the topping we need, 2 eggs, 300g ot Greek yoghurt ( we use Total ), 2 finely chopped garlic cloves (optional), 1 tsp sweet paprica, salt and black pepper to taste and a tbsp of olive oil.
Place all topping ingredients in a bowl and whisk well until combined and smooth.
Preheat your oven on 2ooc.
In a baking tray drizzle a little oil and shape your mince meat mixture in to medium size burger shape balls,
Bake for 20 – 25 minutes, take the tray out of the oven and spoon evenly the yoghurt mixture on top of your meatballs, bake for another 10 minutes or until you have a nice golden crusty wobbly top.
Be extra careful not to over cook them.
Serve with a mixed green crunchy salad and chips.
Kali orexi ( Greek for bon apetit ) !!!
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