Ingredients:

• 4 kg ground beef (or half lamb)

• 4 large onions, grated

• 6 garlic cloves, minced

• 1 cup milk

• 6 slices bread (or 3 cups breadcrumbs), soaked in milk

• 6 eggs

• 1 cup fresh parsley, finely chopped

• 1/4 cup dried mint (or 1 cup fresh, finely chopped)

• 3 tbsp dried oregano

• 2 tbsp salt

• 1 tbsp pepper

• Olive oil for baking or frying

Instructions:

1. Soak the bread in milk, then squeeze out excess and crumble into a mixing bowl.

2. Combine all ingredients in a huge bowl. Mix well but avoid over-mixing (which toughens meatballs).

3. Form meatballs: About walnut-sized (~30g each). You should get ~160–180 meatballs.

4. Cook:

   • Bake: Preheat oven to 200°C (390°F), place meatballs on greased/lined trays, brush with olive oil, and bake ~20–25 mins, turning once.

   • Pan-fry: Heat oil in large pan, fry meatballs in batches until browned and cooked through.

5. Serve hot with tzatziki.