KEFTEDAKIA (GREEK LAMB MEATBALLS)

KEFTEDAKIA (GREEK LAMB MEATBALLS) image

Categories Lamb

Yield 30 Meatballs

Number Of Ingredients 12

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2 slices homemade type white bread trimmed of crusts and torn in small pieces
1/4 cup Ouzo or other anise liqueur
7 T Olive oil
1/2 cup onions, finely chopped
1 lb Ground lamb
1 egg
1 T mint finely chopped or 1 t dried
1/2 t garlic chopped
1/2 t dried oregano crumbled
1 t salt
Pepper
1 cup Flour

Steps:

1. Soak bread in ouzo 5 minutes. Meanwhile in a large skillet, heat 3 T olive oil and saute onions till translucent. Place onions in a mixing bowl. 2. Squeeze bread ry and discard ouzo. Add bread, lamb, egg, mint, garlic, oregano, salt and pepper to the bowl. Knead vigorously then beat with a wooden spoon until the mixture is smooth and fluffy. Taste for seasoning. 3. With hands moistened in water, shape mixture into 1" balls. Roll balls in flour and refrigerate 1 hour. 4. Add 4 T oil to the skillet on high heat till a haze forms. Fry meatballs until evenly browned. Cooked meatballs may be kept warm in a 200 degree oven