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
Servings
4people
Servings
4people
Ingredients
  • 1 1/2pounds ground meat beef, chicken, lamb
  • 1cup stale breadsoaked and well drained
  • 1bunch italian parsleyfinely chopped
  • 1bunch dillfinely chopped
  • 1/2 tsp dried oregano
  • 1/2 large sweet oniongrated
  • Secolari Wild Porcini Sea Salt
  • freshly ground black pepper
  • 1large egg
  • all purpose flourfor coating the meatballs
  • 4ounces ouzo
  • Secolari Wild Porcini Sea Salt
  • freshly ground black pepper
  • 3-4ounces cream Secolari mission extra virgin olive oil for cooking
  • Secolari Mission Extra Virgin Olive Oilfor cooking the meatballs
Instructions
  1. 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).
  2. Heat oil in a frying pan. Lightly coat each ball with flour shaking off any excess flour. Cook until the meatballs are mostly golden.
  3. 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.