Ouzo Meatballs
Transport your taste buds to the sun-drenched shores of Greece with these flavorful Ouzo Meatballs. Crafted with a blend of ground beef and pork, these tender morsels are infused with the aromatic punch of ouzo, a classic Greek anise-flavored spirit, for a unique and authentic twist. Fresh herbs like parsley and mint, along with warm cumin spice, elevate the meatballs, while a rich tomato sauce brings it all together. Lightly seared and then simmered to perfection, these meatballs strike the ultimate balance of succulent texture and bold Mediterranean flavor. Perfect for a cozy family dinner or as a standout dish at your next gathering, serve them over rice, pasta, or with crusty bread to soak up every drop of the luscious sauce.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 1 medium, finely chopped Red onion
- 2 minced Garlic cloves
- 2 tablespoons, finely chopped Fresh parsley
- 1 tablespoon, finely chopped Fresh mint
- 60 grams Breadcrumbs
- 60 milliliters Milk
- 1 large Egg
- 30 milliliters Ouzo
- 1 teaspoon Ground cumin
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons (for frying) Olive oil
- 400 grams, canned and crushed Tomatoes
- 1 tablespoon Tomato paste
- 1 teaspoon Sugar
- 120 milliliters Water
Instructions
In a large bowl, combine the breadcrumbs and milk. Let sit for 5 minutes until the breadcrumbs absorb the liquid.
Add the ground beef, ground pork, finely chopped red onion, minced garlic, parsley, mint, egg, ouzo, cumin, salt, and black pepper to the bowl. Mix the ingredients thoroughly with your hands until well combined.
Form the mixture into small meatballs, about the size of a golf ball, and set them aside on a plate.
Heat the olive oil in a large skillet over medium heat. Working in batches, sear the meatballs for 2-3 minutes on each side until browned. Remove the meatballs and set aside. They do not need to be fully cooked at this stage.
In the same skillet, add the crushed tomatoes, tomato paste, sugar, and water. Stir to combine, scraping the bottom of the skillet to deglaze and incorporate the browned bits for extra flavor.
Return the browned meatballs to the skillet, nestling them into the tomato sauce. Reduce the heat to low, cover, and simmer for 20 minutes, or until the meatballs are fully cooked through and the sauce has thickened.
Taste and adjust the seasoning of the sauce with additional salt or sugar if necessary.
Serve the ouzo meatballs hot, garnished with fresh parsley, alongside crusty bread, rice, or pasta for a delicious meal.
Nutrition Facts
Calories |
2748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.1 g | 235% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 804 mg | 268% | |
| Sodium | 5170 mg | 225% | |
| Total Carbohydrate | 91.7 g | 33% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 29.8 g | ||
| Protein | 172.7 g | 345% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 422 mg | 32% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 2853 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
