John Myers
Gyros Meatballs in Ouzo Cream
The perfect gyros meatballs in ouzo cream recipe with a picture and simple step-by-step instructions.
- 400 g Ground beef
- 1 old one Rolls soaked in milk
- 1 Egg
- 1 branch Rosemary, the needles finely chopped
- Dried oregano
- Dried thyme
- Cumin
- Sweet paprika
- Cinammon
- Salt
- Pepper
- 2 Shallots, finely chopped
- 2 Garlic cloves, finely grated
- 1 tbsp Butter
- Oil
- 1 tbsp Flour
- 200 ml Cream
- 200 ml Beef stock or vegetable stock
- 4 tbsp Ouzo
- 100 g Gouda, grated
- 1 bunch Chives, cut into fine rolls
- Preheat the grill of the oven and prepare two small casserole dishes (1 per serving).
- Put the minced meat in a bowl, add ONE shallot and the grated garlic, season with salt and pepper, add the chopped rosemary. Now add the oregano, thyme, cumin, paprika and cinnamon. Squeeze out the roll and add it as well.
- Now knead everything very well to a homogeneous mass and form 6 meatballs out of it. Heat a little oil in a pan and fry the meatballs for about 3 minutes on each side, remove and place 3 meatballs in each baking dish.
- Melt the butter in the pan and sauté the remaining shallot in it, dust with the flour and sweat until lightly. Then deglaze with the cream and the stock and simmer for about 5 minutes while stirring and then season with the ouzo, salt and pepper.
- Pour the sauce over the meatballs and distribute the grated cheese on the meatballs and bake for 5 – 7 minutes under the hot grill. And then sprinkle with the chives rolls for serving.
- We had a fresh Paine Parisienne with it, but rice is also very good with it, or a pide.
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