Greek Style Meatballs


    600g ground veal (or beef)
    ½ cup (75g | 2.6oz) chopped kalamata olives
    ½ cup (85g | 3oz) crumbled feta cheese
    2 garlic cloves, minced
    1 large egg, slightly beaten
    2 tbsp chopped parsley
    2 tbsp chopped oregano
    1 tsp Dijon mustard
    ½ tsp salt (I use Himalayan salt)
    ½ tsp ground pepper


  • mix all the ingredients in a very massive bowl and knead well with clean hands till absolutely combined.
  • type into about twenty meat balls, roughly the scale of a ball.
  • Heat a number of tablespoons of cookery fat in a very massive serious pan set over medium heat. Sear the meatballs, ten at a time, till nice and golden all around, regarding 4-5 minutes. Reserve the par-cooked meatballs to a shallow bowl whereas you sear on the others.
  • Once all the meatballs are cooked, come back them to the pan, lower the warmth and continue cookery the meatballs, turning them from time to time, till they're braised all the approach through, regarding ten minutes.
  • Serve hot.


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