Keftedakia (Greek Mint And Ouzo Flavored Meatballs)

Name: Keftedakia (Greek Mint And Ouzo Flavored Meatballs)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Soak the bread in the ouzo for at least 5 minutes.
2
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.
3
Remove the onions with a slotted spoon, placing them in a large mixing bowl.
4
Squeeze the bread dry (discard the ouzo) and add the bread to the onions.
5
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.
6
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.
7
Place the meatballs on a cookie sheet and refrigerate for at least one hour.
8
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.
9
As each batch is done, remove them with a slotted spoon and place on an ovenproof serving platter.
10
Keep them warm in a 200u00b0F (100u00b0C) oven while you finish cooking the rest.

683

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Keftedakia (Greek Mint And Ouzo Flavored Meatballs) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!