Ingredients 800 gr ground beef (or a mix of beef and pork) 3 slices stale bread, crumbled 2 large onions, grated 1 large, ripe, firm tomato, grated 2 tbsp red wine vinegar 4 tbsp ouzo 1 egg 1 tbsp dried mint 5 tbsp fresh mint, finely chopped 1 tbsp parsley, finely chopped Salt Freshly-ground pepper Olive oil for frying A little flour TAGS APPETIZERS GROUND MEAT APPETIZERS GREEK WHAT TO COOK TODAY Ingredients 800 gr ground beef (or a mix of beef and pork) 3 slices stale bread, crumbled 2 large onions, grated 1 large, ripe, firm tomato, grated 2 tbsp red wine vinegar 4 tbsp ouzo 1 egg 1 tbsp dried mint 5 tbsp fresh mint, finely chopped 1 tbsp parsley, finely chopped Salt Freshly-ground pepper Olive oil for frying A little flour Instructions Place the ground meat in a large bowl and pour over the vinegar and ouzo. These will tenderize the meat and make the meatballs soft and light. Grate the onions directly over the meat to capture all their juices. Grate the tomato into the bowl as well. Make a well in the center and add all remaining ingredients. Add the egg, herbs, a generous amount of salt, and plenty of freshly-ground pepper. Mix in the bread crumbs. They’ll absorb any excess moisture. Knead the mixture thoroughly until smooth and fluffy, with no lumps. Cover and refrigerate for at least 30 minutes. The longer it rests, the more flavorful the meatballs will be. Shape the mixture into meatballs, dipping your hands in ouzo to keep the meat from sticking. Flatten them slightly between your palms. If you like, dust them lightly with flour and shake off any excess. Alternatively, for a lighter and crispier result, mix 1-2 tbsp of flour directly into the meat mixture, form the meatballs, and fry them without coating. Fry the meatballs in olive oil for about 3 minutes per side, until golden brown. Drain on paper towels and serve. TAGS APPETIZERS GROUND MEAT APPETIZERS GREEK WHAT TO COOK TODAY
