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CHIOS

MEATSBALLS COMBINED WITH OUZO FROM CHIOS

MEATSBALLS COMBINED WITH OUZO FROM CHIOS

Ingredients

  • portions: 4
  • preparation time: 15´
  • cooking time: 20 ´
  • 800 gr. minced veal or mixed with pork
  • 3 slices stale bread (1 pack breadcrumbs)
  • 2 large grated onions
  • 1 mature grated tomato
  • 2 tablespoons wine vinegar
  • 6 tablespoon ouzo
  • 1 egg
  • 1 teaspoon dried oregano
  • 1 tablespoon fresh basil
  • 2 tablespoons fresh, chopped mint
  • 1 tablespoon chopped parsley
  • salt, fresh grated pepper
  • olive oil for the frying
  • flour for the frying
  • feta cheese “ Ήπειρος”

Directions

Place the minced meat in a boiler and drizzle with the vinegar and the ouzo. The vinegar and the ouzo will break the minced meat’s fibers and will make the meatballs fluffy. Make a puddle in the minced meat and add the rest of the ingredients, bread wet and grated. Grate the onions because their liquids are useful for the dough. Grate also the tomato, crush the eggs, add the spices, salt and pepper. Knead the mixture very well until it’s crispy. Cover it and let the minced meat in the fridge at least for 30΄. The longer you leave them, the nicer they smell. Shape large meatballs and press them to become plywood (put ouzo to your hands so that the minced meat does not stuck on them). Flour the meatballs, remove the unnecessary flour and fry them always with olive oil, for about 3΄ from each side until they turn brown. Let them drain on an absorbent paper and serve them with french fries and greek salad.

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