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Greek Taverna

Ingredients
  Onion 1 Large, chop
  Egg 2 Medium
  Bread crumbs 1 Cup (16 tbs)
  Extra virgin olive oil 1⁄2 Cup (8 tbs)
  Ouzo 1 Cup (16 tbs)
  Ground black pepper 1 Tablespoon
  Ground meat 1 Pound
  Garlic 3 Tablespoon (2 tablespoons minced, 1 tablespoon chopped)
  Ground cumin 1 Tablespoon
  Regular salt 1 Tablespoon
  Oil 1 Cup (16 tbs) (3/4 cup for deep frying; 1 tablespoon for the mushroom sauce)
  Flour 1 Cup (16 tbs)
  Mushroom 1 Cup (16 tbs)
  Butter 2 Tablespoon
  Steak sauce 1 Tablespoon
  Tomato sauce 3 Tablespoon
  Kefalograviera 1⁄2 Cup (8 tbs)
Directions

MAKING
1. In a bowl, mix the onions, eggs, bread crumbs, olive oil, 1/2 cup ouzo, ground black pepper, minced garlic, cumin, salt and ground meat and mix it up with your hands.
2. Roll into balls.
3. On a plate, spread the flour and coat the meatballs with flour.
4. Heat a pan of oil and deep fry the meatballs for 3 minutes and turn to other side.
5. In a pan, heat 1 tablespoon of oil and add 1 tablespoon of chopped garlic, mushrooms and butter and saute.
6. Add 1/4 cup ouzo and flambe.
7. Add steak sauce and tomato sauce and continue to cook.
8. Add Kefalograviera and place in the broiler to melt for 2-5 minutes.

SERVING
9. Plate the meatballs and top with the mushroom sauce and serve as main course.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Greek
Course: 
Main Dish
Feel: 
Juicy
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes

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