Keftedakia with ouzo
Keftedakia with ouzo

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, keftedakia with ouzo. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Keftedakia with ouzo is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Keftedakia with ouzo is something which I have loved my whole life.

Free UK Delivery on Eligible Orders Keftedakia (Greek meatballs) with ouzo, spearmint and cumin powder. Add the ouzo, mix and set aside. The yogurt has to be strained so that it can soak up the moisture of the rest of the ingredients. Combine all ingredients in a bowl until well combined and the structure resembles a mushy meat dough.

To begin with this particular recipe, we must prepare a few components. You can have keftedakia with ouzo using 12 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Keftedakia with ouzo:
  1. Take 1/2 beef and pork ground meat
  2. Get 2 thick slices of bread without the crust
  3. Take 1/4 cup ouzo
  4. Make ready 1 medium-sized onion, finely chopped
  5. Take 1/4 cup olive oil
  6. Take 1 bunch spearmint, finely chopped
  7. Prepare 1/2 tsp cumin powder
  8. Take 1/2 tsp oregano
  9. Get 1 egg
  10. Get salt - pepper
  11. Take flour
  12. Get oil for frying

This can be a side dish or a meze or snack. Greek Keftedakia (Meatballs) With Feta Cheese Stuffing And Ouzo This is an easy recipe for Greek Keftedakia (small meatballs) with a difference. They are stuffed with Feta cheese and also have the Greek spirit ouzo in them. You should be able to obtain both where you live.

Instructions to make Keftedakia with ouzo:
  1. Soak the bread in the ouzo using a bowl and then strain it without drying it completely.
  2. Place the ground meat, the oinion, the olive oil, the spearmint, the cumin powder, the oregano, the egg, the salt and pepper as well as the bread into a large bowl and knead  with your hands. The secret lies in kneading the mixture as long as possible so that the meatballs get fluffy and juicy.
  3. Set aside the mixture to rest for 1/2 hour in the fridge and then form small meatballs like small bites. Coat them in flour, shake off the excess flour and fry in hot oil that almost covers them by turning them so that they get golden brown on all sides. Strain on kitchen paper. You can serve them hot as well as cold.

They are stuffed with Feta cheese and also have the Greek spirit ouzo in them. You should be able to obtain both where you live. This can be a side dish or a meze or snack. You can see the recipe for ordinary Keftedakia here. Who doesn't love meatballs (Keftedakia, in Greek)?

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