European
Greece - Starters
Κεφτέδες με Δυόσμο (Greek Meatballs with Spearmint)
Chef's Menu Description
Crispy golden Greek meatballs made from minced beef and pork scented with fresh spearmint, oregano, garlic, grated onion, and a splash of Ouzo, lightly floured and fried crisp.
Ingredients
- • 500g minced beef and pork mix
- • 1 large onion finely grated, 2 cloves garlic minced
- • 2 thick slices stale white bread soaked in water and squeezed dry
- • 1 egg, 1 bunch fresh spearmint (δυόσμος) finely chopped, 1 tsp dried oregano
- • 2 tbsp Greek Ouzo, flour for dusting, olive oil for shallow frying, sea salt and pepper
Preparation Steps
1
Phase 1
In a bowl, knead minced meat, grated onion with its juices, garlic, squeezed bread, egg, mint, oregano, Ouzo, salt, and pepper vigorously for 5 minutes until fluffy and pale. Chill 30 minutes.
2
Phase 2
Roll mixture into golf-ball sized rounds. Dredge lightly in flour, shaking off excess in a sieve.
3
Phase 3
Heat 2cm olive oil in a skillet to 180°C. Fry meatballs in batches for 5-6 minutes, rolling occasionally until deeply browned and crunchy on the outside while juicy within.
4
Phase 4
Drain on paper towels and serve piping hot with lemon wedges and tzatziki.