Keftedakia with ouzo

Name: Keftedakia with ouzo
Cuisine: British
Ingredients: 1/2 beef and pork ground meat; 2 thick slices of bread without the crust; 1/4 cup ouzo; 1 medium-sized onion, finely chopped; 1/4 cup olive oil; 1 bunch spearmint, finely chopped; 1/2 tsp cumin powder; 1/2 tsp oregano; 1 egg; salt - pepper; flour; oil for frying

Cookpad Greece @cook_8238176

Greece

Keftedakia (Greek meatballs) with ouzo, spearmint and cumin powder.

Recipe by tsoyrekaki

Keftedakia (Greek meatballs) with ouzo, spearmint and cumin powder.

Recipe by tsoyrekaki

Cookpad Greece @cook_8238176

Greece

Keftedakia (Greek meatballs) with ouzo, spearmint and cumin powder.

Recipe by tsoyrekaki

Keftedakia (Greek meatballs) with ouzo, spearmint and cumin powder.

Recipe by tsoyrekaki

Saved

Ingredients

1/2beef and pork ground meat
2thick slices of bread without the crust
1/4 cupouzo
1medium-sized onion, finely chopped
1/4 cupolive oil
1 bunchspearmint, finely chopped
1/2 tspcumin powder
1/2 tsporegano
1egg
salt - pepper
flour
oil for frying

Saved

Steps

1

Soak the bread in the ouzo using a bowl and then strain it without drying it completely.
2

Place the ground meat, the oinion, the olive oil, the spearmint, the cumin powder, the oregano, the egg, the salt and pepper as well as the bread into a large bowl and knead with your hands. The secret lies in kneading the mixture as long as possible so that the meatballs get fluffy and juicy.
3

Set aside the mixture to rest for 1/2 hour in the fridge and then form small meatballs like small bites. Coat them in flour, shake off the excess flour and fry in hot oil that almost covers them by turning them so that they get golden brown on all sides. Strain on kitchen paper. You can serve them hot as well as cold.