Ingredients

2 slices homemade type white bread trimmed of crusts and torn in small pieces

1/4 cup Ouzo or other anise liqueur

7 T Olive oil

1/2 cup onions, finely chopped

1 lb Ground lamb

1 egg

1 T mint finely chopped or 1 t dried

1/2 t garlic chopped

1/2 t dried oregano crumbled

1 t salt

Pepper

1 cup Flour

Preparation

  1. Soak bread in ouzo 5 minutes. Meanwhile in a large skillet, heat 3 T olive oil and saute onions till translucent. Place onions in a mixing bowl.

  2. Squeeze bread ry and discard ouzo. Add bread, lamb, egg, mint, garlic, oregano, salt and pepper to the bowl. Knead vigorously then beat with a wooden spoon until the mixture is smooth and fluffy. Taste for seasoning.

  3. With hands moistened in water, shape mixture into 1" balls. Roll balls in flour and refrigerate 1 hour.

  4. Add 4 T oil to the skillet on high heat till a haze forms. Fry meatballs until evenly browned. Cooked meatballs may be kept warm in a 200 degree oven