Keftedakia Greek Mint And Ouzo Flavored Meatballs Recipes

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KEFTEDAKIA (GREEK MEATBALLS)



Keftedakia (Greek Meatballs) image

These are so tasty! The raw meatball mixture is quite 'loose' and needs a gentle touch, but it will hold together (trust me). In Greece, these are considered top-notch picnic fare. Leftovers make a good second meal (so make more meatballs!) the next day added to a tomato sauce and used to top rice, or mashed potatoes, or pasta, or............Please note there's a minimum of 1 hour refrigeration of the meat mixture prior to frying.

Provided by evelynathens

Categories     Meat

Time 40m

Yield 24-30 meatballs

Number Of Ingredients 14

1 lb ground beef
1/2 lb ground pork
1 large onion, minced
2 garlic cloves, minced
salt and pepper
1/2 teaspoon dried oregano
1 1/2 teaspoons dried mint, rubbed
2 slices white bread, crusts removed (from dense sourdough or artisan loaf)
1/4 cup milk
1 tablespoon red wine vinegar
1 egg
1 ounce ouzo liqueur (optional)
flour (for dredging)
oil (for frying)

Steps:

  • Mix meats, onion, garlic, salt, pepper, oregano and mint.
  • Remove crusts from bread slices, process into crumbs (I use my mini food processor) and moisten in milk.
  • Add bread and egg to meat (you can add a shot glass full of ouzo for flavouring at this point, if you like).
  • Knead mixture so that everything is incorporated evenly. This probably means more handling of the meat than you're usually used to, but it's ok in this particular recipe. The milk does not need to be squeezed out of the bread. It will all come together after kneading into a kind of meat paste.
  • Refrigerate for at least 1 hour before using (I often make this an evening earlier to use the next day).
  • Shape into walnut-sized balls, dredge in flour, and saute in hot oil until meatballs are cooked and browned on all sides. (I use olive oil because I have an endless source, but a good vegetable oil, or a combination of vegetable and olive oil would be fine).
  • Good hot or at room temperature.
  • Note: To freeze (after cooking) Flash freeze separately. When frozen you can pop them into freezer bag.
  • Note2: You can also bake these in the oven (you do not need to dredge in flour if you do). They are very good this way, too. Obviously, frying provides a lot of flavour, but sometimes, cutting some calories is also a good thing. ;-).
  • To heat: Thaw and use as per directions above.

KEFTEDAKIA (GREEK MINT AND OUZO FLAVORED MEATBALLS)



Keftedakia (Greek Mint and Ouzo Flavored Meatballs) image

Make and share this Keftedakia (Greek Mint and Ouzo Flavored Meatballs) recipe from Food.com.

Provided by Mimi Bobeck

Categories     Lunch/Snacks

Time 30m

Yield 30 Meatballs, 6 serving(s)

Number Of Ingredients 11

2 slices home-made style bread, trimmed of crust and torn into small pieces
1/4 cup ouzo (or substitute another anise flavored liqueur)
6 tablespoons olive oil
1/2 cup finely chopped onion
1 lb lean ground beef
1 egg
1 tablespoon finely chopped fresh mint leaves or 1 teaspoon dried mint
1 garlic clove, finely chopped
1/2 teaspoon dried oregano
salt & freshly ground black pepper
1 cup all-purpose flour

Steps:

  • Soak the bread in the ouzo for at least 5 minutes.
  • Heat half the olive 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 that wetting your hands with water helps prevent sticking) and then roll the meatballs in the flour to coat evenly.
  • Place the meatballs on a cookie sheet and refrigerate for at least one hour.
  • 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.
  • As each batch is done, remove them with a slotted spoon and place on an ovenproof serving platter.
  • Keep them warm in a 200°F (100°C) oven while you finish cooking the rest.

KEFTEDAKIA - GREEK MEATBALLS



Keftedakia - Greek Meatballs image

This recipe has been posted here for play in ZWT9 - Greece. This recipe is from Realgreekrecipes.blogspot.ca. Classic Greek meatballs are called Keftedes and Keftedakia are a smaller version of them . They can be eaten as a snack, as a meze with ouzo and or beer or just as part of a buffet meal. Children also love these quick and easy to make treats.

Provided by Baby Kato

Categories     Meat

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 kg beef, minced
1 large onion, very finely chopped
1/4 cup fresh parsley, chopped
1 tablespoon fresh mint leaves, chopped
2 slices white bread, dry, soaked in milk and well drained
1 tablespoon olive oil
1 egg
1 cup flour
1 1/2 cups vegetable oil (for frying)
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Add the first seven ingredients together and mix well.
  • Roll the mixture into small balls approximately the size of large walnuts.
  • Roll the balls in flour and then deep fry them for 15 minutes.
  • Serve and enjoy!

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