My Big Fat Greek Meatballs

 

Ingredients 

Servings 5-6 Yield 30-32 meatballs

• MAIN INGREDIENTS

• 1 lb fresh ground lamb (other ground meat may be substituted)
• ¹⁄₂ cup finely minced onions or 1 -2 tablespoon minced onion flakes
• 1 -3 minced garlic clove
• ¹⁄₂ cup finely minced pimiento-free green olives or ¹⁄₂ cup kalamata olive
• 1 cup crumbled feta cheese or 1 cup grated parmesan cheese
• 2 tablespoons fresh lemon juice (juice of 1 lemon)
• 2 tablespoons chopped fresh parsley or 1 ¹⁄₂ teaspoons parsley flakes
• 1 tablespoon chopped of fresh mint or 1 teaspoon dried mint
• 1 ¹⁄₄ teaspoons fine sea salt
• ¹⁄₂ teaspoon finely grated fresh lemon zest (yellow rind only)
• ¹⁄₄ teaspoon ground allspice
• ¹⁄₄ teaspoon ground cinnamon
• 1 teaspoon ground cumin
• ¹⁄₂ teaspoon ground nutmeg
• ¹⁄₂ teaspoon crushed dried oregano
• ¹⁄₂ teaspoon fresh ground black pepper
• ¹⁄₄ teaspoon white pepper

• REMAINING INGREDIENTS

• 1 large egg, beaten
• 1 tablespoon flour
• ¹⁄₂ cup fresh breadcrumb (crust removed)
• ¹⁄₄ cup milk
• ¹⁄₈ cup ouzo liqueur or ¹⁄₈ cup Pernod or 1 teaspoon anise extract
• olive oil (for frying)
• flour (to coat before frying)

• TZATZIKI SAUCE

• 1 cup plain yogurt
• ¹⁄₂ cup cucumber, finely chopped
• 2 tablespoons chopped fresh dill or 1 ¹⁄₂ teapoons dried dill
• ³⁄₄ teaspoon chopped of fresh mint or ¹⁄₄ teaspoon dried mint
• ¹⁄₂ teaspoon finely minced fresh garlic
• 2 -3 teaspoons thinly snipped green onion tops (optional)
• ¹⁄₄ teaspoon finely grated fresh lemon zest (yellow rind only)

  Directions

• TRADITIONAL PREPARATION METHOD: INTO a large bowl add the MAIN INGREDIENTS without mixing (1 lb fresh ground lamb (other ground meat may be added and/or substituted), 1/2 cup finely minced onions or 1-2 tablespoons minced onion flakes, 1-3 minced garlic clove, 1/2 cup finely minced pimiento-free olives (green or kalamata), 1 cup crumbled feta cheese or 1 cup grated parmesan cheese, 2 tablespoons fresh lemon juice (juice of 1 lemon), 2 tablespoons chopped fresh parsley or 1 1/2 teaspoons parsley flakes, 1 tablespoon chopped fresh mint or 1 teaspoon dried mint, 1 1/4 teaspoons fine sea salt, 1/2 teaspoon finely grated fresh lemon zest, 1/4 teaspoon ground allspice, 1/4 teaspoon ground cinnamon, 1 teaspoon ground cumin, 1/2 teaspoon ground nutmeg, 1/2 teaspoon crushed dried oregano, 1/2 teaspoon fresh ground black pepper, 1/4 teaspoon white pepper; BEAT a one egg with 1 tablespoon flour in a small bowl; POUR 1/4 cup milk and 1/8 cup ouzo or Pernod (or 1 teaspoon anise extract) into the egg and flour mixture; ADD 1/2 cup bread crumbs; ALLOW breadcrumbs to soak; ADD soaked bread crumb mixture to meat mixture; MIX well; CHILL meatball mixture until very cold (40 degrees F).
• ALTERNATE QUICK METHOD: INTO large food processor add 1/4 cup milk, 1 egg, 1 tablespoon flour, 1/8 cup ouzo (or 1 teaspoon anise extract) and 1/2 cup bread crumbs; PROCESS; ADD the MAIN INGREDIENTS except for ground lamb and feta cheese; PROCESS; ADD ground lamb; PROCESS (Feta cheese may be added to mixture now and processed or folded into after); REMOVE meat from processor; CHILL meatball mixture until very cold (you may use freezer).
• ROLL meat mixture into walnut-sized balls.
• SCANT pour 1 cup flour into a tear-resistant bag.
• PLACE uncooked meatballs into a bag containing flour.
• GENTLY shake a few meatballs at a time in bag with flour.
• REPEAT procedure until all meatballs are coated with flour.
• FRY flour-coated meatballs in at least 1/2 inch hot olive oil until browned and fully cooked, about 1/2 batch at a time (meatballs may be deep-fried in a deep-fryer, or in an electric wok, which is the easiest method providing the best results).
• COMBINE the TZATZIKI SAUCE recipe ingredients and chill. Use this as a sauce, dip or dressing for gyros, or pita sandwiches with sliced cold meatballs in pita bread, or rolled in a flatbread with fresh tomatoes and onions. Delicious!
• Serve and say, "OPA"!