To make at home - Greek Meatballs

Helô Bacellar made her own adaptation of Greek meatballs.

However much she cherished meatballs with raisins and pistachios, from a family Greek eatery in Paris, when she got back to Brazil, gourmet specialist Heloisa Bacellar attempted to endlessly test to foster a comparable recipe.

Simultaneously, she saw that as it's ideal to utilize the egg yolks alone to tie the ground hamburger, as this guarantees consistency and makes the meatball delicate, while the white makes the dumplings excessively firm. Another tip is to work the meat mixture rapidly so the balls don't solidify all things considered.

Ingredients:

1 cup (tea) of stale bread crumbs (1 French bread or 2 slices of bread without crust)
1/4 cup (tea) of water
1/2 cup (tea) of wheat flour
500g of ground beef, clean and chilled (duckling, coxão soft or chuck)
4 tablespoons of parsley leaves
1 teaspoon fresh oregano or thyme
20 mint leaves
1 small onion, finely diced
1 finely minced garlic clove
1 yolk
1/3 cup (tea) dark raisins
1/4 cup lightly toasted pistachios (can be salted)
Olive oil to taste
salt to taste
Black pepper to taste

Planning:

1 - Place the disintegrated bread in a medium bowl, cover with water and let it rest for 5 minutes.

2 - Place the flour in a thicker style and put away.

3 - In a bigger bowl, blend the meat, hacked spices, onion, garlic, egg yolk, raisins, pistachios, around 2 tablespoons of oil, salt, pepper and the relaxed bread. Blend everything barely enough to integrate the fixings, as the less you work, the gentler the meatballs will be.

4 - Mold around 24 chunks of around 2 cm in breadth and roll in the flour, eliminating the overabundance.

5 - Heat a sprinkle of oil in a huge skillet, add half of the meatballs, let them earthy colored first on one side and afterward on the others. Move the completed meatballs to a plate, wipe the container with spongy paper, heat more oil and set up the rest. Serve right away.