Fried pork meatballs and a creamy cheese sauce are simply the best meze for ouzo or beer!
Serves: 8 Prep. time: 30′ + 1h waiting Cooks in: 20′ Ready in: 50′
600 g ground pork
1 large red onion, grated
200 g white bread, stale, crusts removed, soaked in water
200 g ground pork
1 tbsp dried oregano
flour for dusting
olive oil for frying
1 egg, beaten
50 ml ouzo
1/2 cup fresh spearmint, finely chopped
1 tsp cumin, powder
2 garlic cloves, crushed
salt, a little pepper
For the soft cheese sauce
100 g fresh soft cheese
100 g φέτα
1-2 heaped tbsp Greek strained yogurt
1 tsp sweet paprika
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 1 hour.
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 cheese dip (mix all ingredients together).
Photo: George Drakopoulos – Food Styling: Tina Webb
Και η συνταγή στα ελληνικά: Χοιρινά κεφτεδάκια με σάλτσα κοπανιστής και τσίπουρο με σαφράν