To a large bowl, add the mince beef, grated onion, minced garlic, beaten egg, breadcrumbs, salt, pepper, and herbs, and use your hand to combine just enough so the ingredients are incorporated. Don’t over-mix as the texture will be firm and bouncy rather than loose and rustic.

Sprinkle a little flour onto a tray so the meatballs don’t stick. Use a tablespoon to scoop out the mince mixture and roll it into a ball around 4cm in diameter and lay it on the tray, then repeat until you’ve used up all the mixture. It should make around a dozen meatballs.

Prepare a serving plate or two by laying down some pita bread, spreading some tzatziki on the pita, and sprinkling it with fresh parsley leaves, dill sprigs and oregano.

To a large fry pan, pour in enough olive oil to generously coat the pan, lay down each meatball, separating them by a couple of centimetres or so; by the time you’ve laid them all down it will be time to turn the first meatball, using tongs; then continue to turn the meatballs in the same order you laid them down in, to ensure they cook evenly. Turn them a couple more times until they’re evenly coloured and cooked, around 10 minutes.

Use tongs to transfer the meatballs to the serving plate (or two), placing the meatballs on the bed of tzatziki, drizzle on more quality extra virgin olive oil and herbs, and serve immediately with warm pita bread, tzatziki and Greek salad or tomato and onions. Eat by rolling the lot up in the pita bread.