Best 2 Mint And Ouzo Flavored Meatballs Keftedakia Recipes

In the realm of culinary delights, where flavors dance on the palate, a dish emerges that tantalizes the senses and captivates the soul: keftedakia, the Greek meatballs infused with the refreshing notes of mint and the distinct aniseed essence of ouzo. These delectable morsels, crafted with a blend of ground lamb and beef, are expertly seasoned with a harmonious symphony of herbs and spices, creating a symphony of flavors that will leave you craving more. Accompanying the keftedakia are three delectable sauces, each offering a unique flavor profile to complement the meatballs. Indulge in the tangy, tomato-based sauce, bursting with the vibrant flavors of fresh tomatoes, onions, and garlic. Embark on a culinary journey to the Mediterranean with the zesty tzatziki sauce, a refreshing blend of yogurt, cucumber, garlic, and herbs, adding a cooling touch to the meatballs. Last but not least, experience the vibrant and herbaceous flavors of the vibrant green mint sauce, featuring fresh mint, olive oil, lemon juice, and garlic, providing a refreshing and aromatic counterpart to the savory meatballs. Prepare to embark on a culinary adventure as you delve into the world of keftedakia, where each bite promises a harmonious blend of flavors and textures that will leave you utterly satisfied.

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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

Ingredients

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.

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

Ingredients

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.

Tips:

To make the meatballs extra flavorful, use a combination of ground lamb and ground beef.
Fresh herbs like mint and parsley add a bright, aromatic flavor to the meatballs. Be sure to chop them finely so they evenly distribute throughout the meat mixture.
Use a light touch when mixing the meatball ingredients. Overworking the meat will make the meatballs tough.
Chill the meatball mixture for at least 30 minutes before cooking. This will help the meatballs hold their shape.
When frying the meatballs, use a large skillet with plenty of olive oil. This will prevent the meatballs from sticking and burning.
Serve the meatballs with a simple sauce, such as a tomato sauce or a yogurt sauce.

Conclusion:

These mint and ouzo-flavored meatballs are a delicious and easy-to-make appetizer or main course. They're perfect for a party or a weeknight dinner. With their unique flavor and tender texture, these meatballs are sure to be a hit with everyone who tries them. So next time you're looking for a new recipe to try, give these meatballs a try. You won't be disappointed!