Keftedes tiganites (fried greek "meatballs")

Yield: 24 servings

Measure Ingredient
Karen Mintzias
1 pounds Lean beef or veal, ground
1 medium Onion; grated
1 Garlic clove; crushed
2 slices Bread; crusts removed
1 Egg; lightly beaten
3 tablespoons Parsley; (minced)
2 Mint sprigs; chopped
½ teaspoon Ground allspice*
1 tablespoon Dry red wine
2 tablespoons Water (more if necessary)
Salt & 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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