Keftedakia (Greek Meatballs)

Name: Keftedakia (Greek Meatballs)
Prep time: 15 min
Cook time: 25 min
Yield: 1
Ingredients: 1 lb ground beef; 1/2 lb ground pork; 1 large onion, minced; 2 garlic cloves, minced; salt and pepper; 1/2 teaspoon dried oregano; 1 1/2 teaspoons dried mint, rubbed; 2 slices white bread, crusts removed (from dense sourdough or artisan loaf); 1/4 cup milk; 1 tablespoon red wine vinegar; 1 egg; 1 ounce ouzo liqueur (optional); flour (for dredging); oil (for frying)

Keftedakia (Greek Meatballs) was pinched from <a href="http://greek.food.com/recipe/keftedakia-greek-meatballs-59573" target="_blank">greek.food.com.</a>

"These are so tasty! The raw meatball mixture is quite 'loose' and needs a gentle touch, but it will hold together (trust me). In Greece, these are considered top-notch picnic fare. Leftovers make a good second meal (so make more meatballs!) the next day added to a tomato sauce and used to top rice, or mashed potatoes, or pasta, or............Please note there's a minimum of 1 hour refrigeration of the meat mixture prior to frying...."

INGREDIENTS

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1 lb ground beef

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1/2 lb ground pork

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1 large onion, minced

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2 garlic cloves, minced

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salt and pepper

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1/2 teaspoon dried oregano

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1 1/2 teaspoons dried mint, rubbed

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2 slices white bread, crusts removed (from dense sourdough or artisan loaf)

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1/4 cup milk

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1 tablespoon red wine vinegar

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1 egg

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1 ounce ouzo liqueur (optional)

•

flour (for dredging)

•

oil (for frying)

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