These are fragrant, tasty and fluffy meatballs, a standard for all Sunday diners in Lesvos.



½ kg. beef minced meat

1-2 big onions grated

1 egg

2-3 slices of stale bread (soaked and pressed dry)

1 jigger of Mytilini ouzo

Few twigs of fresh oregano, finely chopped

1/5 tsp. cumin

1 tbs. olive oil

Salt and pepper (to taste)

Flour and frying oil



Step 1

Mix all ingredients in a large bowl and knead through them well. As you work into the dough, keep your hands wet regularly, in order to make the dough rubbery and juicy. Let it set for at least half an hour.

Step 2

Shape the mix into meatballs to your desired size and flour them with the excess flour.

Step 3

Place the frying pan over the flame and let it heat up very well. Place a few meatballs at a time and do not crowd the pan with too many meatballs. Always keep flipping them over until brown.

Step 4

Place them on a kitchen paper towel to absorb most of the oil and serve them on a large plate. Serve them hot from the pan.