Keftedes Tiganites (Fried Greek ‘Meatballs’)

Servings: 24
Ingredients:

1 lb Lean beef or veal, ground
1 md Onion; grated
1    Garlic clove; crushed
2 sl Bread; crusts removed
1    Egg; lightly beaten
3 tb Parsley; (minced)
2    Mint sprigs; chopped
1/2 ts Ground allspice*
1 tb Dry red wine
2 tb Water (more if necessary)
Salt and freshly ground pepper
All-purpose flour
Oil for frying

*Note: Bread slices should be soaked in water, then squeezed dry. *Ground
cinnamon or corriander may be substituted for allspice if desired.
In a large bowl, combine the ground meat with the onion, garlic, bread,
egg parsley, mint, spice, and wine and knead for 2 minutes. The mixture
should be soft; add a few tablespoons of water if necessary. Season with
salt and pepper to taste, then cover and refrigerate for at least 1 hour.
Pinch off small pieces the size of walnuts or smaller and roll into balls
between your palms, then dredge lightly in flour. Heat the oil in a
frying pan to the smoking point, slip in the keftedes, and fry until
crisp, turning constantly with tongs. Remove with slotted spoon and drain
on absorbent paper. From: ‘The Food of Greece’ by Vilma Liacouras
Chantiles, Avenel Books, New York.

Typed for you by Karen Mintzias

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