Recipe - Keftedes Tiganites (Fried Greek Meatballs)

Karen Mintzias
1 pound Lean beef or veal, ground
1 md Onion; grated
1 Garlic clove; crushed
2 sl Bread; crusts removed
1 Egg; lightly beaten
3 tablespoon Parsley; (minced)
2 Mint sprigs; chopped
One half teaspoon Ground allspice*
1 tablespoon Dry red wine
2 tablespoon Water (more if necessary)
Salt & freshly ground pepper
Allpurpose 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini