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Meatballs

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Meatballs

Meatballs are a traditional recipe loved by young and old alike.

Put the minced meat in a bowl and pour the vinegar and ouzo over it.

The vinegar and ouzo will break down the meat fibers and fluff up the meatballs.

Grate the onions on the minced meat because we need their liquid in the dough.

Grind the tomato into the minced meat.

Make a well in the minced meat and add all the remaining ingredients.

Pour in the egg, add the herbs and season with plenty of salt.

We also throw in the crumbs from the stale bread to absorb the excess liquid.

Knead the minced meat mixture very well, until it no longer has lumps and is well foamed.

Cover and leave the minced meat in the refrigerator for at least 30 minutes. The longer we leave it, the nicer the meatballs will be.

Form the meatballs (dip your hands in ouzo so that the minced meat does not stick) and press them to become flat between your palms.

If we want, flour them by shaking them to remove the excess flour.

Island meatballs with ouzo from Argyro A recipe we make in Paros and when they are fried, all the alleys smell of musk!
Meatballs with ouzo from Argyro

Alternatively, to make them lighter but also crispy, add 1-2 tbsp of flour to the minced meat mixture, mix, shape and fry them, i.e. without flouring them.

Always fry in olive oil, for about 3 minutes on each side, until golden brown.

Leave the meatballs on absorbent paper to drain and serve.



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