Rusk Flour

bread crumbs , or maize flour

Yes please that would be really helpful.

I used a different recipe for Greek Meatballs, but wasn't that impressed as it used bread which made the meatballs really stodgy.

meat balls from delia
8 oz cooked lamb or beef" (225 g)
1 small onion
1 1/2 oz fresh breadcrumbs (40 g)
1/4 teaspoon ground cinnamon
2 level tablespoons chopped parsley 1 clove garlic, crushed
1 small egg, beaten
salt and freshly milled black pepper
For the coating and shallow-frying
seasoned wholewheat flour
oil
Either mince both the onion and the meat through the finest blade of a mincer, or else chop them finely in a food processor. Then place them in a mixing bowl and add the rest of the ingredients. Now just mix and mix until everything is thoroughly blended. Divide the mixture into six portions, and shape each into a round cake shape with your hands. Then coat each rissole all over with some seasoned wholewheat flour.
All this can be done in advance, and the rissoles can be covered and chilled in the fridge. When you're ready to cook, heat some oil in a frying-pan (just enough to cover the base) and when it's very hot fry the rissoles for 5 minutes on each side.
The repcipe started off for rissoles bur i make meat balls with it, i just use plane flour for coating the balls and just adjust the amount to suit what meat i have
they go very nice with a home made tomato sauce and some pasta my kids love them
andy