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Ouzo and Basil Meatballs
Ouzo and Basil Meatballs
Clock dfcc0e208d138d9bd767c6f1f85dfe28624afa0652c24ad00a1a457ca3ec6e0d
1 hour
Preparation Time
Shares 5606bf075942176c08f602bcfddfb1eae4f9ffc25749ab7454da85f803864740
Difficulty ff7c9d703c99daf2ec2af59a591ebe31b6bd74796afe6167236e1316b56ed4a6
  • In a bowl, add all of the ingredients and knead together with your hands.
  • The mixture should be slightly moist so that the meatballs can turn out soft and light when fried. Refrigerate overnight, preferably, or for at least 1-2 hours.
  • The next day, mold the mixture into small meatballs, wearing disposable gloves and occasionally wetting your fingers. Add quite a large amount of oil (over 3 cm in depth) to a deep frying pan or use a deep fryer. The oil will be ready when it reaches 180* C (350* F).
  • Generouslydredge the meatballs in flour and place in hot oil. Remove from frying pan and place onto a platter, lined with paper towels so that all the extra oil from frying can be absorbed.
  • Fry the meatballs in batches. Do not crowd them in the pan or the temperature of the oil will fall and they will soak up too much oil.
  • When golden brown, remove from pan and transfer to a serving platter lined with paper towels.
  • Serve with tzatziki sauce.
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