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Keftedakia HT HD PFC Greek 50mins plus chilling
Serves 4-8 as part of a mezethes plate
Hot Beef Herbs Alcohol Appetizer Starter Party Food Hors d'oeuvre Greece Mediterranean Europe
Ingredients 2 slices White Bread, crusts removed 3 tbsp Ouzo 2 tbsp Olive Oil 1 small Onion, finely chopped 325g/12oz Minced Beef 1 Egg 1 tbsp freshly chopped Mint 1 Garlic Clove, crushed 1 teasp Dried Oregano Black pepper Plain Flour to coat Oil for shallow frying
Instructions
1. Place the bread in a small mixing bowl, pour the ouzo over the bread and leave to soak for 5 minutes.
2. Meanwhile, heat the olive oil in a large frying pan, add the onions and sauté for 5 minutes until softened and golden. Remove with a slotted spoon and transfer to a large mixing bowl.
3. Add the soaked bread, beef, egg, mint, garlic, oregano and black pepper. Mix well until thoroughly combined.
4. Shape the mixture into balls about the size of a large walnut, roll the balls in the flour to lightly coat and refrigerate for 1 hour.
5. Preheat the oven to low. Heat the oil in a large frying pan until hot and fry the meatballs in one layer (you'll have to do this in 3 or 4 batches) for 8 to 10 minutes, until cooked through and browned on all sides.
6. Transfer the meatballs to an ovenproof platter and keep warm in the oven whilst you cook the remaining meatballs. Serve hot.
Great to serve at parties too. Just double or treble the recipe and serve on cocktail sticks.
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