Keftedakia (tiny meatballs flavored with ouzo & mint)

30 meatballs

Ingredients

Quantity Ingredient
2 slices White bread; homemade type,
;trimmed of crusts and torn
;into small pieces
¼ cup Ouzo; or other anise flavor
;liqueur
7 tablespoons Olive oil
½ cup Onion; finely chopped
1 pounds Hamburger; lean
1 Egg
1 tablespoon Mint, fresh; finely cut or
;1 ts crumbled dried mint
½ teaspoon Garlic; finely chopped
½ teaspoon Dried oregano; crumbled
1 teaspoon Salt
Black pepper; freshly ground
1 cup Flour

Directions

Soak the bread in the ouzo for at least 5 minutes. Meanwhile, in a heavy 10 to 12 inch skillet, heat 3 tablespoons of the olive oil over moderate heat until a light haze forms above it. Add the onions and, stirring frequently, cook for about 5 minutes, or until they are soft and transparent but not brown. With a slotted spoon, transfer the onions to a large, deep mixing bowl. Set the skillet aside off the heat.

Squeeze the bread dry and discard the ouzo. Add the bread, ground beef, egg, mint, garlic, oregano, salt and a few grindings of pepper to the onions. Knead vigorously with both hands, then beat with a wooden spoon until the mixture is smooth and fluffy. Taste for seasoning.

Moistening your hands periodically with cold water, shape the beef mixture into balls about 1 inch in diameter. Then roll the balls in flour to coat them lightly, and refrigerate for about 1 hour.

Preheat the oven to 200 degrees (F). Add the remaining 4 tablespoons of oil to the oil in the skillet and heat over high heat until a light haze forms above it. Drop 7 or 8 meatballs into the hot oil and cook them over moderate heat for 8 to 10 minutes, shaking the pan from time to time to roll the balls about and to brown them evenly. Transfer the meatballs to a heatproof platter with a slotted spoon, and keep them warm in the oven while you fry the remaining balls in similar fashion. Add more oil to the pan if necessary. Serve keftedakia hot as part of a meze platter or as a first course.

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Source: Time Life Series: Middle Eastern Cooking "circa '69" MMed by: earl.cravens@...

Submitted By EARL CRAVENS On 01-08-95 (1625)

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