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.
