Meatballs from Mytilene and Pilaf with Yogurt and Mint

In Mytilene, they mix meatballs with ouzo, making them aromatic, fluffy, and delicious. We serve them here with a refreshing pilaf with yogurt, making a hearty meal!

Ingredients:

For the meatballs:

• 150g crumb of stale bread
• 1 large onion, grated
• 300g ground beef
• 200g ground pork
• 1 large egg
• 50ml ouzo
• 1 tsp dried mint
• 1 tsp dried oregano
• 1 tsp cumin
• Salt, freshly ground pepper
• Olive oil or vegetable oil for frying

For the rice:

• 400g rice for pilaf
• 200g strained yogurt
• 2 tbsp extra virgin olive oil
• 2 tbsp fresh mint, finely chopped
• Freshly ground pepper

Tips:
You can bake the meatballs in the oven for a lighter result.

Procedure:

Step 1:
In a bowl, soak the stale bread crumbs in water. Squeeze out the excess water with your hands and place the crumbs in a large bowl along with all the other ingredients for the meatballs.

Step 2:
Knead for 5 minutes with your hands, then cover the bowl with plastic wrap and place the mixture in the refrigerator for at least 30 minutes.

Step 3:
In a medium pan, heat plenty of olive oil over high heat. Take the meat mixture out of the fridge and shape the meatballs into evenly sized-balls. Once the oil is hot, fry them in batches. If needed, lower the heat slightly.

Step 4:
Remove the meatballs with a slotted spoon and place them on a large plate lined with paper towels. Repeat until all the meatballs are fried. Keep them warm.

Step 5:
Meanwhile, in a large pot of boiling salted water, cook the rice. Drain and let it dry. Mix the rice in a bowl with yogurt, olive oil, mint, and plenty of pepper. Serve the warm meatballs alongside the aromatic pilaf.