Recipe
Greek Style Meatballs with a Twist
The twist is ouzo — a splash of the anise spirit worked into the beef-and-pork mix alongside mint, oregano and red wine vinegar, so these taste unmistakably Greek rather than generically herby. Milk-soaked white bread keeps them tender through cooking. Forty minutes yields thirty servings, which is meze math that works for a crowd.
Ingredients
For Crafting the Meatballs | |
|---|---|
1 | pound ground beef |
1⁄2 | pound ground pork |
1 | large onion, minced |
2 | cloves garlic cloves, minced |
| • | salt and pepper |
| • | pepper |
1⁄2 | teaspoon dried oregano |
1 1⁄2 | teaspoons dried mint, rubbed |
2 | slices white bread, crusts removed |
1⁄4 | cup milk |
1 | tablespoon red wine vinegar |
1 | egg |
1 | ounce ouzo liqueur (optional) |
Instructions
For Crafting the Meatballs | |
|---|---|
| 1. | Mix the ground beef, ground pork, minced onion, minced garlic, salt, pepper, dried oregano, and rubbed dried mint. |
| 2. | Process the white bread into crumbs after removing the crusts, moisten in milk, and add it to the meat mixture along with the egg. For additional flavor, include a shot of ouzo. |
| 3. | Knead the mixture thoroughly until well combined, allowing the milk-soaked bread to meld seamlessly with the meat. |
| 4. | Refrigerate the mixture for at least 1 hour to enhance the flavors. |
| 5. | Shape the mixture into walnut-sized balls, dredge them in flour, and sauté in hot oil until golden brown and fully cooked. |
Additional Tips and Variations | |
| 1. | For a lighter version, you can also bake the meatballs in the oven without dredging in flour. |
| 2. | To freeze the cooked meatballs, flash freeze them individually before storing in a freezer bag. When ready to eat, simply thaw and heat as desired. |
Nutrition facts
The following values are based on a single serving of this recipe.
| Calories | 78.8 kcal |
| Protein | 5.7 g |
| Fat | 5.2 g |
| Carbohydrates | 1.9 g |
| Fiber | 0.2 g |
| Sugar | 0.4 g |
Published on Aug 16, 2024 by Luminița
