MEATBALLS STUFFED WITH OLIVES RECIPE

INGREDIENTS

230 gr. ground beef230 gr. pork1 potato, boiled and mashed until creamy1 slice of bread thickness 2.5 cm, not stale1 large red onion, finely chopped2-3 tablespoons red wine vinegar2-3 tablespoons of ouzo1 egg, lightly beatensalt and pepper taste2 tablespoons dried mint Greek35 green olives, pitted or stuffed with garlicoil for frying1 cup flour, all purpose batter for
PREPARATION

Combine in a bowl of minced meat. Add the mashed potato. Moisten the bread in the faucet and drain well on the palms of your hands. Add to the mix. Add the onion and two tablespoons of vinegar and ouzo. Add the egg, salt, pepper and mint. Knead the mixture thoroughly until mixed well all ingredients. If the mixture is thick add the remaining vinegar and ouzo. Cover and leave in refrigerator for at least one hour or up to three hours.
Take a spoonful of the mixture at a time and shape it into meatball slightly smaller than a golf ball. Make an indentation in the center and push through the olive. Close the slot by pressing with your fingers and turn the meatball on the palms of your hands to form a round ball. Put aside and continue with remaining meat mixture and olives. You may be some leftover olives.
Heat about 2.5 cm of oil in a large skillet. As the oil gets hot, sprinkle the flour on a plate or a large sheet of wax paper and carefully turn the meatballs in flour, shaking off excess.Place a few balls at a time into hot oil and fry them turning until browned. Remove with a slotted spoon and drain for a few minutes on paper towels. Serve warm or at room temperature.

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