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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. TRADITIONAL PREPARATION METHOD: INTO a large bowl add the MAIN INGREDIENTS without mixing (1 lb fresh ground lamb (other ground meat may be added and/or substituted), 1/2 cup finely minced onions or 1-2 tablespoons minced onion flakes, 1-3 minced garlic clove, 1/2 cup finely minced pimiento-free olives (green or kalamata), 1 cup crumbled feta cheese or 1 cup grated parmesan cheese, 2 tablespoons fresh lemon juice (juice of 1 lemon), 2 tablespoons chopped fresh parsley or 1 1/2 teaspoons parsley flakes, 1 tablespoon chopped fresh mint or 1 teaspoon dried mint, 1 1/4 teaspoons fine sea salt, 1/2 teaspoon finely grated fresh lemon zest, 1/4 teaspoon ground allspice, 1/4 teaspoon ground cinnamon, 1 teaspoon ground cumin, 1/2 teaspoon ground nutmeg, 1/2 teaspoon crushed dried oregano, 1/2 teaspoon fresh ground black pepper, 1/4 teaspoon white pepper; BEAT a one egg with 1 tablespoon flour in a small bowl; POUR 1/4 cup milk and 1/8 cup ouzo or Pernod (or 1 teaspoon anise extract) into the egg and flour mixture; ADD 1/2 cup bread crumbs; ALLOW breadcrumbs to soak; ADD soaked bread crumb mixture to meat mixture; MIX well; CHILL meatball mixture until very cold (40 degrees F). | 2. ALTERNATE QUICK METHOD: INTO large food processor add 1/4 cup milk, 1 egg, 1 tablespoon flour, 1/8 cup ouzo (or 1 teaspoon anise extract) and 1/2 cup bread crumbs; PROCESS; ADD the MAIN INGREDIENTS except for ground lamb and feta cheese; PROCESS; ADD ground lamb; PROCESS (Feta cheese may be added to mixture now and processed or folded into after); REMOVE meat from processor; CHILL meatball mixture until very cold (you may use freezer). | 3. ROLL meat mixture into walnut-sized balls. | 4. SCANT pour 1 cup flour into a tear-resistant bag. | 5. PLACE uncooked meatballs into a bag containing flour. | 6. GENTLY shake a few meatballs at a time in bag with flour. | 7. REPEAT procedure until all meatballs are coated with flour. | 8. FRY flour-coated meatballs in at least 1/2 inch hot olive oil until browned and fully cooked, about 1/2 batch at a time (meatballs may be deep-fried in a deep-fryer, or in an electric wok, which is the easiest method providing the best results). | 9. COMBINE the TZATZIKI SAUCE recipe ingredients and chill. Use this as a sauce, dip or dressing for gyros, or pita sandwiches with sliced cold meatballs in pita bread, or rolled in a flatbread with fresh tomatoes and onions. Delicious! | 10. Serve and say, "OPA"! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	1	lb	ground ground substituted	1211.112	0.0	76.5677	97.9322
onion	1/2	cup	minced minced	32.0	7.472	0.88	0.08
garlic clove	1 -3		minced	2.086	0.4628	0.08900000000000001	0.006999999999999999
green olive	1/2	cup	minced	-	-	-	-
feta cheese	1	cup	crumbled grated	396.0	6.135	21.315	31.92
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
mint	1	tablespoon	chopped	2.508	0.4794	0.1875	0.0416
fine sea salt	1 1/4	1/4		-	-	-	-
lemon zest	1/2	teaspoon	grated	-	-	-	-
allspice	1/4	teaspoon	ground	1.2492	0.3426	0.0289	0.0413
cinnamon	1/4	teaspoon	ground	-	-	-	-
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
nutmeg	1/2	teaspoon	ground	5.775	0.5422	0.0642	0.3994
oregano	1/2	teaspoon	crushed dried	1.325	0.3446	0.045	0.0214
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
white pepper	1/4	teaspoon		1.776	0.4117	0.0624	0.0127
egg	1		beaten	71.5	0.36	6.28	4.755
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
breadcrumb	1/2	cup		-	-	-	-
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
pernod	1/8	cup		-	-	-	-
olive oil				-	-	-	-
flour				36.1425	7.9128	0.5876	0.1402
plain yogurt	1	cup		-	-	-	-
cucumber	1/2	cup	chopped	7.98	1.4364	0.3923	0.1064
dill	2	tablespoons	chopped	40.26	7.2824	2.1094	1.9193
mint	3/4	teaspoon	chopped	2.508	0.4794	0.1875	0.0416
garlic	1/2	teaspoon	minced	2.086	0.4628	0.08900000000000001	0.006999999999999999
green onion	2 -3	teaspoons	snipped	0.0	0.0	0.0	0.0
lemon zest	1/4	teaspoon	grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.