Meatballs with Ouzo

Hearty meatballs, plump and delicious. Crisp and crunchy outside and soft and fluffy inside.
Their ingredients is this proposal are fine, aromatic and favorites. Ouzo adds a touch of alcohol, what better to enjoy them as a snack or accompanied by various other appetizers or as a main dish with fried potatoes, tomato and a light yogurt sauce. The large glasses full of ice cold beer complete the enjoyment with cool presence.
Yours.

work: 30′

time: 1h:00′

easy:

ingredients (∼35-40 meatballs) 500g (1.1 lbs) minced beef 500g (1.1 lbs) minced pork 2 onions, grated 4 cloves garlic, crushed 1 shot olive oil 1 shot vinegar 2 shot ouzo 300g (10.6 oz) village bread 2 eggs 1 tsp cumin 1 tbsp baking powder 1 tbsp dried mint 2 tbsp oregano little chopped parsley (optional) salt & pepper	In a bowl with water, add the vinegar and soak the bread. Drain between your hands. In a large bowl, gather all the ingredients and season. Knead the mixture until smooth and fluffy. Put the bowl in the fridge for a while.	Frying flour 1 tbsp semolina olive oil or vgetable oil Get a solid amount of meat mixture and form balls. Roll them on the semolina-flour mixture, shake hands to drop the excess flour and fry in hot olive oil.
Put a few at first and then add more, so it does not fall the oil temperature.	When fried well on one side, turn them carefully and on the other.	You conclude frying when they have gotten colour and are baked. Alongside fry potatoes, the ultimate accompaniment to meatballs.

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Author Z. G. Sifaki