An original recipe for preparing meatballs in the Greek way. So good, soft, juicy and fragrant, you will want to make them again, there is also their original sauce, as they traditionally make it. Follow recipe.
Ingrediensts: simple, total time: 90 min. 20 pieces
For the Sauce:
300 g Greek yogurt
lemon zest, from 1 lemon
1 Tbsp olive oil
2 Tbsp mint
salt to taste
pepper to taste
30 g Ouzo
For the Meatballs:
120 g bread/ stale, sliced
250 g minced pork
250 g ground beef
2 eggs
2 Tbsp parsley/ finely chopped
1 Tbsp oregano
1 clove garlic/ finely chopped
1 onion/ finely chopped
1 Tbsp mint
1 Tbsp cumin
pepper
1 Tbsp salt
3 Tbsp olive oil
6-7 Tbsp flour
1 liter of sunflower oil
For Serving:
french fries
mint leaves
Preparation:
For the Sauce
In a bowl put the yogurt, lemon zest, 1 tbsp. Olive oil, mint, salt, pepper, and stir.
Add the ouzo, mix well, and set aside.
Yogurt must be drained to absorb moisture from other ingredients.
For the Meatballs
In a bowl of water, put the bread to soak.
Squeeze well with your hands so that all the water is gone and transfer to another bowl.
Add the minced pork and beef, the eggs, the chopped parsley, the oregano, the chopped garlic, the chopped onion, the chopped mint, the cumin, the pepper, the salt, 3 Tbsp olive oil, stir well until the ingredients are homogeneous.
It is important to salt the minced meat because you can not add salt after frying.
Put in the fridge for 1 hour, covered with a transparent film.
Place a pan with sunflower oil on medium to high heat to burn. We want the sunflower oil to cover the meatballs when they are fried.
Form into 20 balls (20-25 g each) and pass them through the flour.
Make sure the extra flour is removed and put in two portions in the pan with the hot sunflower oil.
Fry for 2–3 minutes until golden brown. Stir at regular intervals.
Remove and put them on absorbent paper to remove excess oil.
Serve with french fries, sauce, and mint leaves. Buon appetito!
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