Meatballs from Mytilene and rice pilaf with yogurt and mint

Meatballs from Mytilene and Pilaf with Yogurt and Mint

In Mytilene, they mix meatballs with ouzo, making them aromatic, fluffy, and delicious. We serve them here with a refreshing pilaf with yogurt, making a hearty meal!

Ingredients:

For the meatballs:

• 150g crumb of stale bread
• 1 large onion, grated
• 300g ground beef
• 200g ground pork
• 1 large egg
• 50ml ouzo
• 1 tsp dried mint
• 1 tsp dried oregano
• 1 tsp cumin
• Salt, freshly ground pepper
• Olive oil or vegetable oil for frying

For the rice:

• 400g rice for pilaf
• 200g strained yogurt
• 2 tbsp extra virgin olive oil
• 2 tbsp fresh mint, finely chopped
• Freshly ground pepper

Tips:
You can bake the meatballs in the oven for a lighter result.

Procedure:

Step 1:
In a bowl, soak the stale bread crumbs in water. Squeeze out the excess water with your hands and place the crumbs in a large bowl along with all the other ingredients for the meatballs.

Step 2:
Knead for 5 minutes with your hands, then cover the bowl with plastic wrap and place the mixture in the refrigerator for at least 30 minutes.

Step 3:
In a medium pan, heat plenty of olive oil over high heat. Take the meat mixture out of the fridge and shape the meatballs into evenly sized-balls. Once the oil is hot, fry them in batches. If needed, lower the heat slightly.

Step 4:
Remove the meatballs with a slotted spoon and place them on a large plate lined with paper towels. Repeat until all the meatballs are fried. Keep them warm.

Step 5:
Meanwhile, in a large pot of boiling salted water, cook the rice. Drain and let it dry. Mix the rice in a bowl with yogurt, olive oil, mint, and plenty of pepper. Serve the warm meatballs alongside the aromatic pilaf.

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