Best 4 Ouzo Meatballs Recipes

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In the culinary realm, ouzo meatballs stand out as delectable morsels that tantalize taste buds with their unique blend of flavors. Originating from the sun-kissed shores of Greece, these meatballs have captivated hearts and palates worldwide. With their tender interiors, crispy exteriors, and intoxicating aroma, ouzo meatballs are a true culinary delight. Whether served as an appetizer, main course, or party snack, they are guaranteed to leave an unforgettable impression.

Let's cook with our recipes!

MINT AND OUZO FLAVORED MEATBALLS: KEFTEDAKIA



Mint and Ouzo Flavored Meatballs: Keftedakia image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield about 3 dozen

Number Of Ingredients 35

1/8 teaspoon ground cinnamon
1 cup all-purpose flour
2 teaspoons Essence, recipe follows
Sauce:
2 tablespoons olive oil
1 small onion, finely diced
1 tablespoon chopped garlic
2 slices home-style bread, crusts removed and torn into small pieces
1/4 cup ouzo or other anise-flavored liqueur, such as Pernod
6 tablespoons Greek olive oil, or more as needed
3/4 cup finely chopped white onions
2 teaspoons minced garlic
1 pound ground lamb
1 large egg, beaten
2 tablespoons minced fresh mint leaves
1 tablespoon minced fresh parsley leaves
2 teaspoons minced fresh oregano leaves
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup ouzo
2 tablespoons chopped mint leaves
2 tablespoons chopped oregano leaves
1 lemon, juiced
Chopped fresh mint and parsley leaves, garnish
Kefalotyri, grated, garnish
Ouzo, accompaniment
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • In a bowl, soak the bread pieces in the ouzo until the ouzo is absorbed, about 5 minutes.
  • In a skillet, heat 2 tablespoons of the oil over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Remove from the heat and let cool.
  • In a large bowl, combine the meat and onions. Squeeze the bread dry and add to the mixture. Add the remaining ingredients except the flour and Essence, and mix well with your hands. With wet hands, shape the mixture into small balls about the size of a walnut.
  • In a shallow dish, combine the flour and Essence. Roll the meatballs in the flour to lightly coat on all sides. Place on a baking sheet and refrigerate until firm, about 1 hour.
  • Preheat the oven to 200 degrees F.
  • In a large skillet, heat the remaining 1/4 cup of oil over high heat. Add the meatballs in batches, being careful not to overcrowd and cook until evenly browned and cooked through, shaking the pan from time to time, 8 to 10 minutes. Remove with a slotted spoon, drain on paper towels, and place in a baking dish in the oven to keep warm. Cook the remaining meatballs, adding more oil as needed to the pan.
  • Make the sauce in a separate pan.
  • In a separate pan, add the olive oil and heat. When the oil is hot, add the onion and saute for 2 minutes. Season with salt and pepper. Add the garlic and cook for 30 seconds. Remove from the heat and carefully add the ouzo. Return the mixture to the heat and flambe. Cook until the flames die down. When the flames go out, add the herbs and cook for 1 minute. Add the lemon juice and pour over the meatballs.
  • Arrange on a platter, sprinkle with the chopped herbs and grated Kefalotyri, and serve hot with glasses of ouzo.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

MEATBALLS WITH OUZO AND MINT



Meatballs with Ouzo and Mint image

Plump meatballs, called keftedes in Greek, are flavored with mint and garnished with a shower of fresh lemon zest.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Yield Makes about 50

Number Of Ingredients 13

2 slices day-old white bread, crusts removed
3 tablespoons ouzo
1/2 medium onion, finely chopped
1/4 cup extra-virgin olive oil, plus more if needed
1 pound ground beef (85 percent lean)
1 large egg, plus 2 large egg yolks, lightly beaten
2 tablespoons capers, rinsed and finely chopped
1 small garlic clove, minced
3 tablespoons finely chopped fresh mint
1/2 teaspoon dried oregano
1 1/4 teaspoons coarse salt
Freshly ground pepper
1 lemon

Steps:

  • Tear bread into bite-size pieces, and place in a small bowl. Add ouzo. Let stand for 10 minutes to soak. Squeeze excess liquid from bread. Transfer bread to a medium bowl. Cook onion in 2 tablespoons oil over medium heat, stirring frequently, until soft, about 6 minutes. Add onion to bowl with bread.
  • Add ground beef to bowl, and break up with your hands. Stir in egg and yolks, capers, garlic, mint, oregano, and salt. Season with pepper. Knead mixture until well combined, then use a spoon to stir until smooth. With moistened hands, shape mixture into 1-inch meatballs, and place on a tray. Cover, and refrigerate for 1 hour.
  • Heat remaining 2 tablespoons oil in a heavy skillet over medium-high heat, and cook meatballs in batches, about 12 at a time, turning until evenly browned, about 5 minutes. Add fresh oil as needed for each batch. (While you work, keep cooked meatballs warm on a rimmed baking sheet in a 200-degree oven.) Finely grate lemon over meatballs, and serve warm.

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.

OUZO MEATBALLS



Ouzo Meatballs image

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").

Provided by Artandkitchen

Categories     Meat

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

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
1/3 cup wine, white or 1/3 cup milk

Steps:

  • 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.

Nutrition Facts : Calories 119.9, Fat 8.1, SaturatedFat 1.4, Cholesterol 46.5, Sodium 613.1, Carbohydrate 6.3, Fiber 0.8, Sugar 1.5, Protein 2.4

Tips:

  • Use fresh, high-quality ingredients: The better the ingredients, the better the meatballs will be.
  • Don't overmix the meatball mixture: Overmixing can make the meatballs tough.
  • Use a light touch when forming the meatballs: Don't pack the meatball mixture too tightly or they will be dense.
  • Brown the meatballs in a hot skillet before simmering them in the sauce: This will help to keep the meatballs moist and flavorful.
  • Use a flavorful sauce: The sauce is what really makes these meatballs special. Be sure to use a sauce that has a lot of flavor.
  • Serve the meatballs over pasta, rice, or mashed potatoes: This will help to soak up the delicious sauce.

Conclusion:

These ouzo meatballs are a delicious and easy-to-make appetizer or main course. They are perfect for any occasion, from a casual get-together to a formal dinner party. With their unique flavor and moist, tender texture, these meatballs are sure to be a hit with everyone who tries them.

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