Keftedakia (meatballs)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | slices | Bread; trimmed |
| ¼ | cup | Ouzo |
| 2 | tablespoons | Olive oil |
| 1 | small | Onion; diced |
| 1 | pounds | Ground beef |
| 1 | Egg | |
| 1 | tablespoon | Chopped fresh mint |
| 1 | Clove garlic; minced | |
| ½ | teaspoon | Dried oregano |
| Black pepper | ||
| 1 | cup | Flour |
| ¼ | cup | Oil |
Directions
From: Bulldogfla <Bulldogfla@...> Soak the bread in the ouzo for 5 minutes. Meanwhile, in a large, heavy skillet, heat 2 tablespoons olive oil and saute the onions for 5 minutes over medium-low heat. Remove with a slotted spoon and place in a large bowl. Add the ground beef, egg, mint, garlic, and oregano. Season with black pepper. Mix well.
Shape meat mixture into 1-inch balls. Roll the balls in the flour lightly.
Refrigerate for about 1 hour.
Add ¼ cup of oil to the skillet and heat over high heat. Cook one layer of meatballs for 8 to 10 minutes, browning on all sides. Transfer the meatballs to a platter and repeat.
Posted to recipelu-digest by jeryder@... on Mar 21, 1998
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