MINT AND OUZO FLAVORED MEATBALLS: KEFTEDAKIA
Provided by Food Network
Categories main-dish
Time 1h45m
Yield about 3 dozen
Number Of Ingredients 35
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.
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Abasi Damulira
[email protected]I've made these meatballs several times now, and they're always a hit. They're so easy to make, and they always turn out perfectly.
Sayed Ziaullah
[email protected]These meatballs are a great way to use up leftover lamb. They're also a great freezer meal.
Camsuper11 Sanchez
[email protected]I made these meatballs for a potluck, and they were a huge hit! Everyone loved them.
DaniaThe Cristal
[email protected]These meatballs were a bit too minty for my taste. I think I'll use less mint next time.
Clara Tims
[email protected]I didn't have any ouzo, so I used white wine instead. The meatballs still turned out great.
Brandon Boardman
[email protected]These meatballs were a bit dry. I think I should have added more olive oil to the mixture.
JANIYA Rolle
[email protected]I've never had meatballs like these before. The mint and ouzo flavors are so unique and delicious. I will definitely be making these again.
Waad Elfky
[email protected]These meatballs are a bit time-consuming to make, but they're definitely worth it. They're so flavorful and juicy.
Dani England
[email protected]I made these meatballs for my Greek-American family, and they loved them! They said they were the best keftedakia they'd ever had.
Kyle Lawson
[email protected]These meatballs are a great way to use up leftover lamb. They're also a great appetizer or main course.
Malk Fouda
[email protected]I was skeptical about the mint, but it really works in these meatballs. They're so refreshing and summery.
Md kamal Amin
[email protected]The combination of mint and ouzo is genius! These meatballs are so flavorful and juicy.
Suleman Idris
[email protected]I've made these meatballs several times now, and they're always a crowd-pleaser. They're so easy to make, and they always turn out perfectly.
Deborah Siedow
[email protected]These meatballs were a hit at my last party! The mint and ouzo flavors were unique and delicious.