Pour Ouzo in a small bowl.
Tear bread into small pieces and soak in Ouzo 5 minutes.
In a skillet, over medium heat, saute onion in 3 tablespoons oil until translucent, about 5 minutes.
Remove from skillet with a slotted spoon and place in a large mixing bowl.
Squeeze bread dry, discarding Ouzo, and combine with onions.
Add in turkey, egg, mint, garlic, oregano, salt and pepper and mix well to combine. Form meat mixture into 1" balls and roll in flour to coat evenly.
Place on a cookie sheet and refrigerate 1 hour.
Add remaining 4 tablespoons olive oil to a large skillet, over medium high heat, and saute meatballs until browned, about 8 – 10 minutes.
Ingredients:
2 slices Italian bread, crusts removed
1/4 cup ouzo
7 tablespoons olive oil
1/2 cup onions, finely chopped
1 lb turkey, ground
1 eggs
1 teaspoon dried mint flakes
1 clove garlic, minced
1/2 teaspoon oregano
1 teaspoon salt
to taste black pepper, freshly ground
1 cup all-purpose flour
Steps/Methods:
Pour Ouzo in a small bowl.
Tear bread into small pieces and soak in Ouzo 5 minutes.
In a skillet, over medium heat, saute onion in 3 tablespoons oil until translucent, about 5 minutes.
Remove from skillet with a slotted spoon and place in a large mixing bowl.
Squeeze bread dry, discarding Ouzo, and combine with onions.
Add in turkey, egg, mint, garlic, oregano, salt and pepper and mix well to combine. Form meat mixture into 1" balls and roll in flour to coat evenly.
Place on a cookie sheet and refrigerate 1 hour.
Add remaining 4 tablespoons olive oil to a large skillet, over medium high heat, and saute meatballs until browned, about 8 – 10 minutes.
