Fried meatballs with fresh herbs packed with Mediterranean flavors? Yes, and they are absolutely amazing! It’s the best meze for ouzo or beer! Try them and you will understand what we are talking about! Any leftovers make the best sandwich ever…
Serves: 4-5 Prep. time: 40′ + 1h waiting Cooks in: 50′ Ready in: 1:30′
150 g white bread, stale, crusts removed, soaked in water
1 large red onion, grated
300 g ground beef
200 g ground pork
1 egg, beaten
50 ml ouzo
1/2 cup fresh spearmint, finely chopped
2 tbsp fresh oregano leaves, finely chopped
1 tsp cumin, powder
2 garlic cloves, crushed
olive oil for frying
salt, fleshly ground black pepper
Squeeze excess water out of the bread and mix with all ingredients in a large bowl. Knead all ingredients until well combined for 5 minutes. Cover bowl with wrap and refrigerate for 30 minutes.
In a medium frying pan pour plenty of oil until at least 1/3 of the sides are covered (even more). Make walnut-sized meatballs and cook in batches on medium-high heat until nicely browned on all sides and cooked through. Allow to drain o kitchen paper for 2 minutes.
Serve warm with rice or yogurt dip (mix 200 g yogurt with 2 tbsp spearmint leaves finely choppes, some salt and olive oil).
Και η συνταγή στα ελληνικά: Κεφτέδες Μυτιλήνης και πιλάφι με γιαούρτι και δυόσμο