When I think of Greek meatballs the first thing that comes to mind is lamb, not pork meatballs. But after trying this I was pleasantly surprised. Now anyone who knows me and my love for lamb knows that lamb anything is usually going to be my first choice. That being said, these Greek Pork Meatballs were really terrific especially with my new found Greek dipping sauce, tyrosalata. As in any good recipe the quality of ingredients certainly makes a significant difference and this recipe was no exception. When using meats I personally go to my butcher and get my meat cut to order and yes, there is a difference. Not to be a
food snob but when anyone tells me there is no difference probablly likes vegetables out of a can too. Unless you have had better quality meats from a reputable butcher you cannot make that assumption that meat off the shelf at your local grocery store is just as good. Try it and you will notice a tremendous difference.
As far as my meat in Greece I am probablly more fortunate than 98% of the natives. I have a friend who owns a private farm in which they have their own goats, lambs, pigs and chickens that roam free and feed off the natural vegetation. It is over an hour away by plane and is on an island and the animals drink from the sea so the salt water adds a flavor that is impeccable. Not to mention they only butcher what they need and when they need it and so the meat is received within 48-hours and is 100% all natural. The meat butchered never is older than 1-year so it is beyond tender. As a matter of fact today I received an entire lamb; legs, rack of lamb, lamb shank and ground lamb. The pork used to make these Greek pork meatballs was also from my friends estate and it was divine.
Greek Pork Meatballs
2 lbs ground pork
1 small sweet onion diced
1/2 cup reggiano cheese grated
3 cloved garlic minced
1/2 cup homemade breadcrumbs or store bought
1/2 cup fresh flat leaf parsley chopped
2 tablespoons oregano
1 tablesppon nutmeg
1 teaspoon cumin
2 eggs beaten
1/4 to 1/2 cup whole milk
Sea Salt and fresh pepper
In a glass large bowl add breadcumbs and slowly add milk as needed. You want to to asbsorb the milk and not have any milk appearing. Add more milk if breadcumbs are still dry. Fold well and all to rest for 30-minutes.
Add all remaining ingredients and fold well until combined. Roll gently into golfball sized meatballs.
In a fry pan heat vegetable oil over medium high heat. Once oil is hot add meatballs and cook until they form a good crust. Do not turn to often. Remove and drain on paper towel and cover with foil to keep warm. Serve as a side, an appetizer or with mashed potatoes and a Greek salad.