GreeceOuzo Meatballs
Presented by
Stylianos Digkas
Executive Chef
Global President · Greece
Sometimes it's worth revisiting the classics — traditional Greek meatballs that have been enjoyed by generation after generation, elevated with a splash of ouzo.
Ingredients
- 800 g ground beef
- 150 g breadcrumbs
- 1 large onion, grated and well drained
- 1–2 shots of ouzo
- 2 eggs, beaten
- 4 tbsp fresh mint, finely chopped
- 1 tbsp dried oregano
- Salt
- Freshly ground black pepper
- A little olive oil
- All-purpose flour, for coating
- Vegetable oil, for frying
Preparation
- 1
The night before, combine the ground beef, breadcrumbs, grated onion, ouzo, beaten eggs, mint, oregano, salt, pepper, and a little olive oil in a large bowl.
- 2
Knead the mixture thoroughly until it becomes smooth and well combined, almost like a dough.
- 3
Cover the bowl and refrigerate overnight to allow the flavors to develop and the meat to marinate.
- 4
The mixture should remain slightly moist, as this helps produce light and fluffy meatballs.
- 5
The next day, shape the mixture into small meatballs, wetting your hands occasionally to prevent sticking.
- 6
Lightly coat each meatball with flour.
- 7
Heat plenty of vegetable oil in a large frying pan and fry the meatballs until they are golden brown and cooked through.
- 8
Drain on paper towels and serve hot.
Serving suggestion — These ouzo meatballs pair wonderfully with tzatziki, making them an ideal appetizer or meze to enjoy alongside a chilled glass of ouzo.
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