Oregano meatballs
The oregano meatballs are pseudo meatballs that are mainly used in Pelion and Mani spring, when oregano grows rapidly.
Perennial plant h oregano from antiquity was one of the favorite flavors of Greek cuisine. Most of us know its processing, where after it is harvested in the spring we make bouquets that hang them upside down in an airy and sunless place to dry and then we rub it, until the flowers separate from the leaves and twigs and so we throw it in our rustic salad and give it an explosive intensity or even use it for the essential for the grilled fish, the well-known oil oregano.
But few of us know the use of fresh oregano in the spring, before it even blooms, in one of the best versions of the pseudo meatballs, oregano meatballs.
How to make oregano meatballs
With potatoes, a little cheese, an egg, pepper and flour we make the mixture, in which we add the fresh oregano buds and we knead the meatballs.
Fry in hot olive oil.
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