Grate the onion straight into a large bowl, then add remaining Meatball ingredients. Use your hands to mix well for a few minutes until the mixture is quite smooth and very well combined.

Optional: Refrigerate for 1 hour – makes them easier to roll + retains round shape when cooking.

Measure out heaped tablespoons and dollop onto a work surface – should make around 32 – 35. Then roll into balls.

Heat most of the oil in a large skillet over medium high heat (medium if you have a strong gas stove). Use enough oil to cover the surface of the skillet.

Cook in 2 to 3 batches: Dredge meatballs lightly in flour, shaking off excess, then place in the skillet. Roll them around and cook for 5 – 6 minutes, until nicely browned all over. Remove onto plate, cover to keep warm and repeat with remaining meatballs.

BAKING: Alternatively, spray generously with oil (preferably olive oil) then bake at 180C/350F for 20 minutes or until browned. The pan frying method is the traditional way and the meatballs are slightly juicier.

Serve as a starter as part of a mezze platter with pita bread and tzatziki, or make dinner plates by adding a salad like a Greek Salad!