INGREDIENTS
- 1 kg lean minced beef
- 6 slices stale bread, with the crusts cut off
- 1 large onion
- ½ tomato
- 1 bunch fresh mint
- 1 bunch parsley
- 1 egg
- ½ espresso cup olive oil
- 2 tsp vinegar
- 2 tbsp water
- Salt, pepper
- oregano
- flour for coating
- oil for frying
- FOR THE SKEWERS
- 1 kg EPIROS Semihard cheese, cubed
- 1 kg cherry tomatoes
- Wooden skewers
EXECUTION
Soak the stale bread in some water, squeeze out excess water, and put it in a bowl together with the minced beef.
Cut the onion into 4 and place it in a food processor. Add the leaves from the parsley and mint, the tomato and the olive oil. Blend to a pulp and pour into the bowl with the beef. Add the egg, salt & pepper, oregano, water and vinegar. Knead the minced beef thoroughly and then refrigerate it for at least ½ hour.
Take small quantities of the beef mixture and make them into small, round meatballs. Put a little flour on a plate and flour the meatballs until they are totally coated.
Heat the oil in a frying pan or fryer and fry the meatballs, until they are golden brown.
Remove from frying pan with a slotted spoon and place on kitchen paper to remove excess oil. When they have cooled down, place two meatballs on each skewer, interspacing them with a cherry tomato and two cubes of EPIROS Semihard cheese.
Serve with potato crisps.
Tip: For even more flavor you can use a mixture of beef and pork (50/50).
