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Minted Meatballs

By: Joyce Acheson  
"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"

Rating: This weblink has been rated 1 time with an average star rating of 3.0 Read Reviews (1)

Rate/Review | 35 people have saved this

Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

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
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pound ground beef
  • 1 cup all-purpose flour
  • 1/2 cup vegetable oil

Directions

  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.

Footnotes

  • 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.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 4, 2007 by SUE WILLIAMS 
Average results. Also, the prep time is longer than suggested. The amount of oil is too much... MORE

 
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