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Little meatballs stuffed with olives


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Little meatballs stuffed with olives
Makes about 32 meatballs

½ pound ground beef
½ pound ground pork
1 potato, boiled and mashed until creamy
1 one-inch thick slice of rustic bread, not stale
1 large red onion, finely chopped
2-3 Tbs red wine vinegar
2-3 Tbs ouzo
1 egg, lightly beaten
salt and pepper to taste
2 Tbs dried Greek mint
35 pitted green or garlic-stuffed olives
olive oil for frying
1 cup all-purpose flour for dusting
Combine the ground meats together in a bowl. Add the mashed potato. Run the bread under the tap and squeeze dry between the palms of your hand very well. Add to the mixture. Add the onion and two tablespoons each of the vinegar and ouzo. Add the egg, salt, pepper and mint. Knead the mixture very well until everything is thoroughly combined. Add 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 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.
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