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Mykonian meatballs

(serves 6)

1 kg / 2.20 lbs pork jowl, coarsely chopped by knife (you may ask your butcher to prepare the meat)
2 onions, coarsely grated
0.5 kg / 1.1 lbs bread crumb, wet and pressed
2 eggs
Salt and pepper
1 teaspoon dried oregano
1 teaspoon dried savory spice
1 shot ouzo
1 tablespoon fresh mint, finely chopped
2 tomatoes for serving
Olive oil and flour for frying


Chop the meat into strips and then into small cubes. Using two knives held in a X-formation, continue chopping until the meat becomes coarsely chopped minced meat.
In a large bowl, place the meat and the remaining ingredients. Knead well, shape into meatballs and coat them with the flour.
In a deep pan, pour in two fingers of olive oil, heat it up and fry the meatballs in small quantities. Place the meatballs on paper towels to get rid of excess oil.
Serve with tomato salad.