How to make
Mix the minced meat with all of the spices, including the breadcrumbs. Knead everything well and store it in the refrigerator for 24 hours, wrapped in cling film.
The next day, take the minced meat out of the cling film, put it in a bowl and crack the two eggs inside. Knead well.
Pour plenty of olive oil into a deep pan and heat it up.
Take a litte at a time from the minced meat and shape the meatballs.
Fry them on both sides, until they aquire a golden color.
The Greek-Style Lamb Meatballs are ready.
