Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, keftedakia with ouzo. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Free UK Delivery on Eligible Orders Keftedakia (Greek meatballs) with ouzo, spearmint and cumin powder. Add the ouzo, mix and set aside. The yogurt has to be strained so that it can soak up the moisture of the rest of the ingredients. Combine all ingredients in a bowl until well combined and the structure resembles a mushy meat dough.
Keftedakia with ouzo is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Keftedakia with ouzo is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have keftedakia with ouzo using 12 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Keftedakia with ouzo:
- Make ready 1/2 beef and pork ground meat
- Take 2 thick slices of bread without the crust
- Get 1/4 cup ouzo
- Prepare 1 medium-sized onion, finely chopped
- Get 1/4 cup olive oil
- Take 1 bunch spearmint, finely chopped
- Get 1/2 tsp cumin powder
- Take 1/2 tsp oregano
- Prepare 1 egg
- Get salt - pepper
- Get flour
- Prepare oil for frying
This can be a side dish or a meze or snack. Greek Keftedakia (Meatballs) With Feta Cheese Stuffing And Ouzo This is an easy recipe for Greek Keftedakia (small meatballs) with a difference. They are stuffed with Feta cheese and also have the Greek spirit ouzo in them. You should be able to obtain both where you live.
Steps to make Keftedakia with ouzo:
- Soak the bread in the ouzo using a bowl and then strain it without drying it completely.
- Place the ground meat, the oinion, the olive oil, the spearmint, the cumin powder, the oregano, the egg, the salt and pepper as well as the bread into a large bowl and knead with your hands. The secret lies in kneading the mixture as long as possible so that the meatballs get fluffy and juicy.
- Set aside the mixture to rest for 1/2 hour in the fridge and then form small meatballs like small bites. Coat them in flour, shake off the excess flour and fry in hot oil that almost covers them by turning them so that they get golden brown on all sides. Strain on kitchen paper. You can serve them hot as well as cold.
They are stuffed with Feta cheese and also have the Greek spirit ouzo in them. You should be able to obtain both where you live. This can be a side dish or a meze or snack. You can see the recipe for ordinary Keftedakia here. Who doesn't love meatballs (Keftedakia, in Greek)?
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