Minted Meatballs Recipe

5 2 3
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Minted Meatballs Recipe

Read Reviews
5 2 3
Publisher Photo
This is my version of an old Greek recipe. The addition of dried mint flakes sets these meatballs apart from any others I've ever tried. - Joyce Acheson, Soldier Pond, Maine
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.

Ingredients

  • 4 slices bread
  • 1/2 cup water
  • 1 egg, beaten
  • 1 medium onion, finely chopped
  • 1/2 cup minced fresh parsley
  • 1 garlic clove, minced
  • 2 teaspoons dried mint flakes
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pound ground beef
  • 1 cup all-purpose flour
  • 1/2 cup vegetable oil

Directions

Dip bread in water; squeeze out excess moisture. Crumble bread into a large bowl. Add the egg, onion, parsley, garlic, mint, salt and pepper; mix well. Crumble beef over mixture and mix well. Shape into 1-in. balls. Roll in flour. In a large skillet, cook meatballs in oil over medium heat for 15 minutes or until no longer pink. Yield: 40 meatballs.
If you find you don't often use certain dried herbs (such as dried mint flakes), it's best to refrigerate them after opening. The more airtight the container, the longer they will keep their flavor.
Originally published as Minted Meatballs in Taste of Home Ground Beef Cookbook 1999, p44

  • 4 slices bread
  • 1/2 cup water
  • 1 egg, beaten
  • 1 medium onion, finely chopped
  • 1/2 cup minced fresh parsley
  • 1 garlic clove, minced
  • 2 teaspoons dried mint flakes
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pound ground beef
  • 1 cup all-purpose flour
  • 1/2 cup vegetable oil
  1. Dip bread in water; squeeze out excess moisture. Crumble bread into a large bowl. Add the egg, onion, parsley, garlic, mint, salt and pepper; mix well. Crumble beef over mixture and mix well. Shape into 1-in. balls. Roll in flour. In a large skillet, cook meatballs in oil over medium heat for 15 minutes or until no longer pink. Yield: 40 meatballs.
If you find you don't often use certain dried herbs (such as dried mint flakes), it's best to refrigerate them after opening. The more airtight the container, the longer they will keep their flavor.
Originally published as Minted Meatballs in Taste of Home Ground Beef Cookbook 1999, p44

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MY REVIEW
galinthewoods User ID: 3317961 46180
Reviewed Oct. 9, 2012

"I used fresh mint, too, and I agree that the taste is so unique but has just enough delicateness to it that you don't want to drown it in a sauce. pasta or rice alongside it with it's own flavoring or sauce and a vegetable is the perfect way to serve them."

MY REVIEW
ladycalledclaire User ID: 6048941 33688
Reviewed Jun. 17, 2011

"I loved this recipe! It was easy to prepare and cooks quickly. I made spaghetti with it, but I put the meatballs on the side so as not to override the mint taste with the sauce. Delicious!!

Also, I used fresh mint leaves, which probably increased the flavor = )"

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