Grandmama's meatballs with handmade crisps by Christina Mouratoglou

Ingredients

Tzatziki
Tomatoes, cut into thin
wedges, to garnish
(optional)
For the meatballs
1kg (2lb 4oz) minced beef
1 white onion, finely chopped
90ml (6 tablespoons) extra
virgin olive oil
3 tablespoons red wine
vinegar
3 garlic cloves, finely chopped
90g (3¼oz) panko
breadcrumbs
1 bunch of mint, chopped
1 bunch of flat leaf parsley,
chopped
4 teaspoons salt
2 pinches of pepper
1 egg, beaten
drizzle of olive oil
For the handmade crisps
1 large fluffy-textured potato,
such as Maris Piper
sunflower oil, for deep-frying
pinch of salt
pinch of dried oregano
SERVES 8; MAKES
40 MEATBALLS

Method

Put all the ingredients for the meatballs, except the olive oil, in a large bowl and mix them together well with your hands.
Cover and leave to rest in the
refrigerator for an hour.
Meanwhile, for the handmade crisps, peel the potato and then cut into thin slices with a vegetable peeler.
Rinse the potato slices in cold water until the
water runs clear, then drain thoroughly and pat dry.
Heat enough sunflower oil for deep-frying in a deep-fryer or a large, deep saucepan to 200°C (400°F).
Deep-fry the potato slices in the hot oil, in
batches, for about 1 minute until golden. Remove carefully with a slotted spoon, drain and place on a plate lined with kitchen paper to soak up the
excess oil. Sprinkle with the salt and oregano.
Preheat the oven to 200°C (400°F), Gas Mark 6. Roll the meatball mixture into small balls of 30–35g (1–1¼oz) each. Place the meatballs on a baking
tray, drizzle with olive oil and bake for 8–10 minutes.
Remove from the oven and leave them to rest for a few minutes.
Reheat the sunflower oil for deep-frying to 190–200°C (375–400°F).
Deep-fry the meatballs in the hot oil, in batches, for about 1 minute until crispy on the outside. Remove carefully with a slotted spoon, drain and place on a
plate lined with kitchen paper to soak up the excess oil, then serve hot with the crisps and tzatziki, and the tomato garnish, if liked.

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