Keftedes tiganites (fried greek \"meatballs\")
24 servings
Ingredients
| Quantity | 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 | ||
Directions
*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