The anise-flavored Greek spirit, available at most liquor stores, animates these fried meatballs, a staple of meze plates. This recipe is adapted from my mother's recipe and from a recipe in Meze by Diane Kochilas (William Morrow Cookbooks, 2003).
Makes 30 to 40 keftedes
3/4 pound ground beef
3/4 pound ground pork
1 large onion, preferably red, grated
1 large tomato, skinned, seeded and grated
5 tablespoons fresh mint leaves, finely chopped
1/4 cup whole milk
1/4 cup ouzo
1/4 to 1/2 cup plain breadcrumbs
2 large eggs, beaten
1 1/2 to 2 cups flour for dredging
2 to 3 teaspoons salt
About 1 teaspoon of ground black pepper
Olive oil for frying
Mix ground meats and grated onion in a large bowl. Add grated tomato, mint, salt and pepper, and knead for about 3 minutes.
Add the milk and ouzo and mix well. Then add beaten eggs and breadcrumbs, and stir until liquid is absorbed. Cover the mixing bowl and refrigerate for at least an hour.
Spread out flour on a large plate, and add a few dashes of salt and pepper.
Take a tablespoon of the ground meat mixture, roll into a 1-inch ball and roll in the flour. Place each floured meatball on a clean plate.
Pour about 1 inch of olive oil into a large, heavy frying pan or skillet and heat on medium. Squeeze as many meatballs as possible into the skillet, but leave a little room to turn the meatballs. Fry until browned, and rotate to make sure all sides are browned.
After the meatballs are browned, remove and drain slightly on a large plate covered with paper towels.
Meatballs can be made several hours ahead and stored, covered, at room temperature. Serve with minty yogurt with carrots and garlic.
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