Keftedakia with ouzo Plomari and cumin

A traditional recipe of the greek cuisine in summer edition, these greek fried meatballs are perfect as a meze to share or to accompany your wine !

The recipe for the meatballs with ouzo Plomari and cumin was published on the website of ouzo Plomari:

servings6 servings preparation time20 min.pause time1 hdifficultyeasypricecheap

Ingredients for meatballs


  • pan
  • 2 bowls
  • membrane film
  • paper towels



Put the bread to soak in a bowl of water.


Put the minced meat and the grated onion in a bowl and add the drained bread.


Add egg, cumin, oregano, ouzo, salt and pepper and mix well.


Place the mix in the fridge for 1 hour.


Once you take the minced meat out of the fridge, shape the meatballs. Try to make meatballs about the same size.


Put flour in a deep plate. Then place a meatball inside, cover the flour completely and reserve it in another plate. Do the same for all the meatballs.


Heat the olive oil in the pan and pour a few meatballs until they have a nice colour.


Once cooked, place the meatballs on a plate covered with a paper towel.

You can taste these delicious meatballs either hot or cold. Serve them with tzatziki or yogurt dip and with pitas for souvlakia !

Enjoy your meal !

Les keftedakia (boulettes à la viande) à l'ouzo de Plomari

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