Make sure to make these meatballs as small as you can so that they can still fit an olive in them. They make a perfect appetizer with a tahini and yogurt dip!
- ½ lb ground beef
- ½ lb ground pork
- 1 potato
- 1 one-inch thick slice of rustic bread, not stale
- 1 large red onion,finely chopped
- 2-3 tbsp red wine vinegar
- 2-3 tbsp ouzo
- 1 egg, lightly beaten
- salt and pepper to taste
- 2 tbsp dried Greek mint
- 35 pitted green or garlic-stuffed olives
- olive oil for frying
- 1 cup all-purpose flour for dusting
Boil a potato and mash until creamy.
Combine the ground meats together in a bowl and add the mashed potato.
Place the bread under running water and squeeze dry between the palms of your hands very well.
Add the onion and two tablespoons each of the vinegar and ouzo.
Add the egg, salt, pepper and mint.
Knead the mixture until everything is thoroughly combined, adding the remaining vinegar and ouzo if the mixture is dense.
Cover and refrigerate for at least one hour or up to three.
Take a heaping tablespoon at a time of the mixture and shape into a meatball a little smaller than a golf ball. Make an indentation in the center and push in the olive.
Squeeze the indentation closed and roll the meatball between the palms of your hands to shape into a round sphere.
Set aside and continue with the remaining meat mixture and olives. You may have a few olives left over.
Heat about one inch of oil in a large, heavy skillet. As the oil is heating, spread the flour onto a plate or large sheet of parchment paper and gently roll the meatballs in the flour, shaking off the excess.
Place, a few at a time, in the hot oil and fry them, turning until golden.
Remove with a slotted spoon and drain for a few minutes on paper towels.
Serve hot or at room temperature.