Meatballs with Ouzo
In Greece and Cyprus, meatballs with Ouzo is a delcious meze or main dish. These are hearty and plump meatballs, crisp and crunchy outside and soft and fluffy inside.They are ususally served with a glass of Ouzo. You’ll love these meatballs! Chef Alba
Meatballs with Ouzo
In Greece and Cyprus, meatballs with Ouzo is a delcious meze or main dish. These are hearty and plump meatballs, crisp and crunchy outside and soft and fluffy inside.They are ususally served with a glass of Ouzo. You’ll love these meatballs! Chef Alba
Ingredients
- 1 1/2 pounds ground meat beef, chicken, lamb
- 1 cup stale bread soaked and well drained
- 1 bunch italian parsley finely chopped
- 1 bunch dill finely chopped
- 1/2 tsp dried oregano
- 1/2 large sweet onion grated
- Secolari Wild Porcini Sea Salt
- freshly ground black pepper
- 1 large egg
- all purpose flour for coating the meatballs
- 4 ounces ouzo
- Secolari Wild Porcini Sea Salt
- freshly ground black pepper
- 3-4 ounces cream Secolari mission extra virgin olive oil for cooking
- Secolari Mission Extra Virgin Olive Oil for cooking the meatballs
Instructions
- In a large bowl place the minced meat, bread, the parsley, the dill, the oregano, the onions and the eggs. Add salt and pepper and mix well. Mold mixture and shape it into small balls (walnut).
- Heat oil in a frying pan. Lightly coat each ball with flour shaking off any excess flour. Cook until the meatballs are mostly golden.
- In a saucepan place the cream, salt and pepper and simmer. Add the ouzo, mix and bring to a slow boil. Add the meatballs and cook for 5 minutes. Remove from heat and serve hot.
