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Ouzo and Basil Meatballs
Ouzo and Basil Meatballs
Method
  • 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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Nutritional
Chart

Nutrition information per portion

372
Calories (kcal)
19 %
19.1
Total Fat (g)
27 %
5.2
Saturated Fat (g)
26 %
15.0
Total Carbs (g)
6 %
2.4
Sugars (g)
3 %
33.4
Protein (g)
67 %
1.5
Fibre (g)
6 %
0.6
Sodium (g)
10 %

*Based on an adult’s daily reference intake of 2000 kcal.