1-First: grate the red onion into a large bowl and add the beef or lamb mince, pork mince, minced garlic, breadcrumbs, egg, chopped parsley, mint, oregano, olive oil, salt, and pepper. Mix everything by hand until it’s smooth and combined, which only takes a minute or two.

2-Next: if you have time, pop the mixture in the fridge for about an hour; this helps it roll into balls without falling apart. Then, scoop heaped tablespoons of the mix to form around 32 to 35 meatballs aim for even sizes so they cook just right. Heat most of the olive oil in a large skillet over medium-high heat, and lightly dust each meatball in flour before adding them in batches.

3-Cook: the meatballs for 5-6 minutes, turning them to brown all sides evenly, then remove and keep them warm while you do the rest. For a hands-off option, spray the meatballs with olive oil and bake at 180C (350F) for 20 minutes until they’re nicely browned. Once done, serve them up as a starter with pita and tzatziki, or turn them into a main with a fresh Greek salad it’s that easy to adapt for busy nights or entertaining guests. Blueberry Lemonade recipe from our site makes a great side for this dish.