| 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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