Ouzo Meatballs

"I love meatballs and I love all kinds of them. This version with Greek spices can be used as appetizer, as "Hamburger" or cooked again in tomato sauce. Mint, Dill and Ouzo give them the special touch! If you dont' have ouzo feel free to usa any anised spirits (for example the french "pastis")."
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by loof751 photo by loof751
photo by Sara 76 photo by Sara 76
photo by Sara 76 photo by Sara 76
Ready In:


  • 2 tablespoons olive oil
  • 1 onion (medium, finely chopped)
  • 500 g ground meat (better beef of beef-lamb mix)
  • 3 tablespoons bread (crumbs)
  • 1 egg
  • 1 tablespoon flour
  • 1 tablespoon dill (fresh or frozen, chopped)
  • 1 tablespoon mint (fresh or frozen, chopped)
  • 1 tablespoon parsley (fresh,or frozen, chopped)
  • 2 tablespoons ouzo (or any anised spirit)
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 13 cup wine, white or 1/3 cup milk


  • Fry onions in olive oil until golden.
  • Mix fried onion and all other ingredients together. For this step I use a food processor provided of a spiral dough hook.
  • Grease a baking mold with olive oil.
  • Grease your hands and shape small balls of about 2’’.
  • Bake under the grill for about 15 Minutes or until lightly browned und through.
  • Serve warm or cold.
  • Note: After cooking or just before finishing you can add to the mold the content of 1 tin canned tomatoes, fried onion, parsley, salt and pepper. Bake until boiling and serve.

Questions & Replies

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  1. Sara 76
    We LOVED this! The flavours were amazing! I used all beef, but want to try it again using half beef and half lamb next time. I had to use dried dill and mint, and i also added a little dried rosemary. i used white wine, which I soaked the breadcrumbs in for a few minutes at the start. I "slipped" a little with the ouzo and ended up using maybe a tablespoon or so extra. We really loved the flavour the ouzo gave! I made 15 meatballs, and baked them in the oven at 200C for about 20 minutes. We couldn't decide how to serve them, so we had them 2 ways. The first, we served just as they were, with a trio of tzatziki, hummis, and taramasalata. This was everyone's favourite. The second way we had them was to make the tomato sauce mentioned at the end of the recipe. This was really tasty too, and i thought the flavour of the ouzo actually came out stronger this way. We will definately be making these again, thankyou for sharing! [Made for PRMR]
  2. loof751
    What a wonderful dish! The aroma of the wine/ouzo and the fresh herbs was delightful while preparing and cooking, and the flavor was outstanding. I didn't use the onions (don't care for them), otherwise made as directed. Served as is, no sauce needed. Loved this recipe - thanks for sharing it!
  3. weekend cooker
    As suggfested, I made this as an appetizer with some hamburgers. Everyone really enjoyed the mint in this, as well as the other ingredients gave this some pow..Made no adjustments to this recipe. Made for PRMR tag.
  4. mickeydownunder
    This recipe is really GREAT!<br/>Honestly, is first rate!<br/>Served with chickpea cumin sauce, TRUE!<br/>Added some tzaziki, tomato, feta cheese salad too!<br/>15 minutes under the griller and they were done,<br/>OOMPAH!!! This recipe is FUN!
    This is a great recipe find, Awalde! I used ouzo, fresh parsley and mint from the garden, fresh local free range grass fed beef and lamb. I skipped sauteing the onions; rather minced them finely with the herbs and garlic in a mini food processor. I would consider next time increasing the ouzo to 3 tablespoons but will be very careful because too much of the anise flavor could quickly and easily overpower the other flavors. Baked the meatballs on parchment-lined jelly roll pan for about 25 minutes @ 350º F. The meatballs were served over simple plain red quinoa accompanied by a medley of roasted vegetables. Thanks for posting! Definitely a recipe of Best of 2011 caliber.


I'm a wife, mother, beekeeper, food addicted and lover of nature as well as travels. Travelling I discovered the pleasures for the food, his colors, taste and spices. Now I?m really devoted to food photography and I love experimenting with new recipes to share them with my family and the world. My main inspirations: Italy: my roots Switzerland: homeland Greece: adopted homeland Travelling: spices and dreams Herbs and Bees: education in biology Colors and shapes: love eat with eyes as well
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