| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
sl |
Bread; trimmed |
| 1/4 |
c |
Ouzo |
| 2 |
tb |
Olive oil |
| 1 |
sm |
Onion; diced |
| 1 |
lb |
Ground beef |
| 1 |
|
Egg |
| 1 |
tb |
Chopped fresh mint |
| 1 |
|
Clove garlic; minced |
| 1/2 |
ts |
Dried oregano |
|
|
Black pepper |
| 1 |
c |
Flour |
| 1/4 |
c |
Oil |
INSTRUCTIONS
From: Bulldogfla <Bulldogfla@aol.com>
Soak the bread in the ouzo for 5 minutes. Meanwhile, in a large, heavy
skillet, heat 2 tablespoons olive oil and saute the onions for 5 minutes
over medium-low heat. Remove with a slotted spoon and place in a large
bowl. Add the ground beef, egg, mint, garlic, and oregano. Season with
black pepper. Mix well.
Shape meat mixture into 1-inch balls. Roll the balls in the flour lightly.
Refrigerate for about 1 hour.
Add 1/4 cup of oil to the skillet and heat over high heat. Cook one layer
of meatballs for 8 to 10 minutes, browning on all sides. Transfer the
meatballs to a platter and repeat.
Posted to recipelu-digest by jeryder@juno.com on Mar 21, 1998
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