1 kilo of lean ground lamb
4 slices bread (soaked in water, then squeezed to remove liquids)
1 Tbsp. Ouzo
2 medium sized onions, grated
1 clove garlic, crushed
1 Tbsp. parsley, finely chopped
2 Tbsp. fresh (1 Tbsp. dry) mint, finely chopped
1 Tbsp. dry oregano
flour for dusting meatballs
sunflower oil or corn oil for shallow frying
salt and pepper to taste
- In a bowl, combine the ground lamb and the bread. Add the onion, garlic, parsley, mint, oregano, egg, ouzo, salt and pepper.
- Test out a meatball for flavour by cooking it quickly in the microwave or fry one in a skillet. Adjust for seasoning. Cover the bowl with plastic wrap and refrigerate for at least 3 hours for the flavours to marry.
- Use your hands to mix all the ingredients.
- Roll into small balls (golf ball size), dust with flour and fry in plenty of hot oil. When browned all over, drain meatballs on paper towel to remove excess oil, then serve.