Meatballs with Ouzo

Ouzo adds unique Greek flavor to the classic meatball, and appetizer favorite.

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500 gr pork mince
500 gr veal mince
3 slices of bread (soak in water and squeeze)
1 egg
1 tbs of ouzo
1 onion grated
1 clove of garlic crushed
1 tbs of parsley, finely chopped
2 tbs of mint, finely chopped
1 tbs of oregano
sunflower oil or corn oil
salt, pepper


  • Grate the onion.
  • Crush the garlic.
  • Finely chop the parsley and the mint.
  • Soak the bread and squeeze.
  • In a bowl, combine the mince and the damp bread.
  • Add the onion, garlic, parsley, mint, oregano, egg, ouzo, salt and pepper.
  • Use your hands to knead the ingredients and add the water to moisten the mixture.
  • Roll into little meatballs, coat in flour and fry in plenty of hot oil.
  • When browned all over, drain meatballs on absorbent paper to remove excess oil and serve.