Ingredients for the Meatballs:
- 500g ground beef
- 4 slices of bread, soaked and squeezed
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 egg
- A little finely chopped parsley
- A little finely chopped mint
- A little dried oregano
- 1 tablespoon mustard
- Salt
- Pepper
- 2 tablespoons olive oil for the meat mixture
- Olive oil for frying
Instructions for the Meatballs: In a bowl, combine all the ingredients. Knead the mixture very well to combine everything, and place it in the refrigerator for at least two hours. After that, take it out of the fridge and knead it again before shaping and frying the meatballs. This helps make them fluffier. Shape the meatballs and place them on a tray.
Heat the olive oil in a pan and add the meatballs, making sure not to overcrowd them so they fry evenly and quickly. Fry on both sides until they are golden brown.
Ingredients for the Greens:
- 1.5 kg wild greens (such as dandelion or any greens you prefer)
- Salt
- Olive oil
Instructions for the Greens: Choose any greens you like (in this case, 1.5 kg of dandelion greens), clean them thoroughly, and soak them in a basin with water and vinegar for five minutes. The vinegar helps kill any insects that may be on the greens. Then, wash them with as much water as needed to remove any dirt.
Fill a pot halfway with water, bring it to a boil, and add the greens. Use a fork to press them down so they are submerged in the water, making sure the water doesn’t overflow. Boil them to your desired tenderness. Once ready, use a fork to place the desired amount on a plate and drizzle with olive oil.
Enjoy your meal!
