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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Ruth Tamunotein West (Divine)
[email protected]I've made these meatballs several times now, and they're always a hit!
Mbabazi Aminah
[email protected]These keftedakia are perfect for a party or potluck.
Kimberly Skirvin
[email protected]I love the way the mint and ouzo give these meatballs a bright and refreshing flavor.
Lindiwe Baduza
[email protected]These meatballs are a delicious and easy way to add some Mediterranean flavor to your next meal.
Jaish
[email protected]I've never been a big fan of meatballs, but these keftedakia have changed my mind.
Zain Raqeeb
[email protected]These keftedakia are a great way to impress your friends and family.
Lynn Makin
[email protected]I love how versatile these meatballs are. You can serve them with rice, pasta, or even just a salad.
Mahfusat Sidiq
[email protected]These meatballs are a great way to sneak some vegetables into your kids' diet.
Ntsako Mthembi
[email protected]I've made these meatballs several times now, and I always experiment with different herbs and spices. They're always delicious.
Snyville
[email protected]These keftedakia are perfect for a light lunch or dinner.
Sedric White
[email protected]I love the way the mint and ouzo complement each other in these meatballs.
Jagat Rana
[email protected]These meatballs are a great way to use up leftover ground beef.
Hassan Gujjar
[email protected]I've never had meatballs like these before. The mint and ouzo give them a really unique flavor.
Isabelle Keller
[email protected]These keftedakia are so easy to make, and they're always a hit with my guests.
Balsam Alhore
[email protected]I made these meatballs for my family and they were a big hit! The kids loved them too.
Nafiso Saciid
[email protected]These meatballs are perfect for a summer party or cookout.
Bryson Lee
[email protected]I love the combination of flavors in these meatballs. The mint and ouzo really shine through.
Emran Mal
[email protected]The mint and ouzo give these meatballs a really refreshing taste.
Ope Yemi
[email protected]I've made these meatballs several times now, and they're always a crowd-pleaser.
Phu Q Nguyen
[email protected]These keftedakia were a hit at my last party! Everyone loved the unique flavor combination of mint and ouzo.