Greek meatballs

These meatballs can be eaten hot or cold.  If they are served hot, then they can be accompanied with a tomato sauce or yoghurt with mint.

Preparation Time: 15 Mins

Cooking Time: 10 Mins

Total Time: 1 Hr

Ingredients

For 6 servings…

3                    Onions  - small, grated

110 gms          Breadcrumbs  - soft - moistened with milk

2 tbs               Parsley  - chopped    

680 gms          Mince       

1 tsp               Mint  - chopped       

2 tbs               Ouzo        

1 tbs               Parmesan cheese  - grated      

2                    Eggs  - beaten        

                     Pepper      

                     Salt          

                     Flour        

                     Olive oil    

Method

Put the onions into a strainer and pour boiling water over them.  Leave to drain.

Squeeze the breadcrumbs to remove excessive milk.

Put the mince, breadcrumbs, mint, ouzo, cheese and eggs into a food processor and blend into a thick paste.  Season and leave for 30 minutes.

Shape the mixture into walnut-sized balls, dust lightly with flour and fry in hot oil until brown.  Serve hot.

Variations

If ouzo is not available, use Pernod or lemon juice.

Wine recommendations

A robust red wine.

Conventional

     Côtes du Rhône

Interesting

     Beaujolais Villages

     Corbières

     Fitou

Adventurous

     Fino Sherry