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Keftedes Tiganites (Fried Greek Meatballs)

Keftedes Tiganites (Fried Greek Meatballs) is built on Karen Mintzias, Lean Beef Or Veal Ground, Md Onion, Garlic, and Sl Bread. Serves 24. Keep it handy for the next time you cook it.

Ingredients

• to taste
• 1 lb
• 1
• 1
• 2
• 1
• 3 tbsp
• 2
• 1/2 tsp
• 1 tbsp

Method (preview)

1. 1

   Ground cinnamon or corriander may be substituted for allspice if desired.

2. 2

   In a large bowl, combine the ground meat with the onion, garlic, bread, egg parsley, mint, spice, and wine and knead for 2 minutes.

3. 3

   The mixture should be soft; add a few tablespoons of water if necessary.

4. 4

   Season with salt and pepper to taste, then cover and refrigerate for at least 1 hour.

5. 5

   Pinch off small pieces the size of walnuts or smaller and roll into balls between your palms, then dredge lightly in flour.

6. 6

   Heat the oil in a frying pan to the smoking point, slip in the keftedes, and fry until crisp, turning constantly with tongs.

7. 7

   Remove with slotted spoon and drain on absorbent paper.

8. 8

   From: "The Food of Greece" by Vilma Liacouras

9. 9

   Chantiles, Avenel Books, New York. Typed for you by Karen Mintzias