Ingredients (for the meatballs):

  • ½ ground beef (or lamb)
  • 2 slices of bread soaked in water and strained
  • 1 hashed onion
  • 2 small garlic gloves sliced
  • Some mint leaves
  • A little LACON extra virgin olive oil for the dough, a lot for frying
  • Salt, pepper

Method: Knead all the ingredients together. Let the dough rest for half an hour, and then form the meatballs to be elongated. Fry in a lot of olive oil. Take off the heat and put them in absorbing kitchen paper.

For the mint sauce: Mix all the following ingredients in a bowl:

  • 1 cup of strained Greek yoghurt
  • 1 cup of cow yoghurt
  • 1 shredded cucumber
  • 2 tbsp of mint leaves, chopped
  • 3 tbsp LACON extra virgin olive oil
  • Salt, pepper

Method: On a pita (slightly heated) spread the mint sauce and on top of it put the meatballs. Sprinkle with sliced tomatoes and parsley leaves. The spicy meatballs are cooled by the tomato and the mint sauce.

Note: It’s better to separate the mint leaves by hand, they release more of their aroma.