• 800 g ground beef or a mix of beef and pork
  • 3 slices stale bread, soaked and squeezed
  • 2 large onions, grated
  • 1 firm ripe tomato, grated
  • 2 tbsp wine vinegar
  • 1 egg
  • 1 tsp oregano
  • 1 tbsp fresh basil, chopped
  • 1 tbsp fresh mint, chopped
  • 1 tbsp fresh parsley, chopped
  • Salt
  • Freshly ground pepper
  • Olive oil for frying
  • Flour for coating


  1. In a large bowl, add the ground meat and drizzle with vinegar.
  2. Create a well in the center and add all the ingredients: bread, grated onions (with their juices), egg, herbs, salt, and pepper.
  3. Knead the mixture well to combine.
  4. Cover and refrigerate for 30 minutes to allow the flavors to mix.
  5. Shape the mixture into large meatballs and flatten them slightly with your palms.
  6. Coat the meatballs lightly with flour, shaking off any excess.
  7. In a large non-stick frying pan, heat enough olive oil to cover half the meatball when frying.
  8. Fry the meatballs for about 3 minutes on each side until golden brown.
  9. Place the fried meatballs on absorbent paper to drain excess oil.


Source: Argiro Barbarigou