Prep 15 mins
Cook 35 mins
Lovely meatballs to serve as an appetizer. I got this recipe from a Mideast cooking sight.
- 2 slices of home-made style bread, trimmed of crust and torn into small pieces
- 60 ml ouzo (or substitute another anise flavoured liqueur)
- 90 ml olive oil
- 125 ml finely chopped onions
- 450 g lean ground beef or 450 g use lamb
- 1 egg
- 1 tablespoon finely chopped mint leaves or 5 ml dried mint
- 1 garlic clove
- 2 ml dried oregano
- salt & freshly ground black pepper
- 1 cup all-purpose flour
- Soak the bread in the ouzo for at least 5 minutes.
- Heat half the oil in a skillet over moderate heat, add the onions and cook for 5 minutes, stirring frequently, until they are soft but not brown.
- Remove the onions with a slotted spoon, placing them in a large mixing bowl.
- Squeeze the bread dry (discard the ouzo) and add the bread to the onions.
- Add the ground beef, egg, mint, garlic, oregano, salt, pepper and knead vigorously with your hands, then beat with a wooden spoon until the mixture is smooth and fluffy.
- Shape the beef mixture into balls about the size of walnuts (you may find wetting your hands with water helps prevent sticking) and then rolls the meatballs in the flour to coat evenly.
- Place the meatballs on a cookie sheet and refrigerate for one hour at least.
- Add the remaining olive oil to a large skillet and brown the meatballs, 7 or 8 at a time over high heat, cooking 8 to 10 minutes and shaking the pan from time to time.
- Keep them warm in a 200 degree F (100c) oven while you finish cooking the rest.
This has an unusual taste, one which my husband and I enjoyed--definitely tastes "Middle-Eastern" to us. I used ground beef, and instead of frying as meatballs I formed this into a loaf and baked with excellent result. In my opinion this would be nice served with a tart yogurt-based sauce on the side. Thanks for posting !