Meatballs with Mastic Liqueur
In Greece, fried meatballs are called keftédes and usually include within the mix bread, onions and mint leaf. Our version has mastic inside, which gives the meatballs a unique flavor.
250 gr. (1/2 lb.) of ground pork
250 gr. (1/2 lb.) of ground beef
3 barley rusks, crushed to a crumb in a food processor or with a mortar and pestle
3 tablespoons of red wine vinegar
3 tablespoons of clear mastic liqueur*
Salt and pepper
1/2 lb. of hard feta, cut into small cubes
Flour for dusting
Olive or other oil for frying
Parsley and lemon wedges for garnish
1. Combine the ground meats, crumbed rusks, eggs, vinegar, mastic, salt and pepper in a bowl and knead until very well mixed.
2. Take a small handful at a time of the mixture, flatten it with your palms, and place a small cube of feta in the center. Cup the meat with your hands, and shape it into small balls.
3. Spread about half a cup of flour onto a plate and roll the meatballs in it, to dust lightly. Heat ample oil in a large skillet and add the meatballs, a few at a time, cooking until nicely browned. Place on a platter, sprinkled with parsley and garnished with the lemon wedges. Serve hot.
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