Meatballs – Keftedakia

For the meatballs, cut the crust of the toast, drizzle the slices with ouzo.

Peel and finely dice the onion. Heat 3 tablespoons of olive oil, sauté the onion cubes until translucent and add to the mince.

Add the squeezed slices of bread, the egg and the chopped mint. Finely chop the garlic clove, rub it with salt and add it with the oregano to the minced meat.

Work everything together until it becomes a smooth mass. If necessary, add a little water and season with salt and freshly ground pepper.

Form small balls, dredge in wheat flour, refrigerate for about 1 hour. Heat the remaining olive oil and fry the meatballs in batches, turning frequently until brown.

Arrange the meatballs and serve.

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