Keftedakia (Greek Lamb Meatballs)

• 2 slices homemade type white bread trimmed of crusts and torn in small pieces
• 1/4 cup Ouzo or other anise liqueur
• 7 T Olive oil
• 1/2 cup onions, finely chopped
• 1 lb Ground lamb
• 1 egg
• 1 T mint finely chopped or 1 t dried
• 1/2 t garlic chopped
• 1/2 t dried oregano crumbled
• 1 t salt
• Pepper
• 1 cup Flour

1. 1. Soak bread in ouzo 5 minutes. Meanwhile in a large skillet, heat 3 T olive oil and saute onions till translucent. Place onions in a mixing bowl.
2. 2. Squeeze bread ry and discard ouzo. Add bread, lamb, egg, mint, garlic, oregano, salt and pepper to the bowl. Knead vigorously then beat with a wooden spoon until the mixture is smooth and fluffy. Taste for seasoning.
3. 3. With hands moistened in water, shape mixture into 1" balls. Roll balls in flour and refrigerate 1 hour.
4. 4. Add 4 T oil to the skillet on high heat till a haze forms. Fry meatballs until evenly browned. Cooked meatballs may be kept warm in a 200 degree oven

bread, other anise, t, onions, ground lamb, egg, t, garlic, oregano, salt, pepper, flour

Taken from www.epicurious.com/recipes/member/views/keftedakia-greek-lamb-meatballs-53047671 (may not work)