Fried Greek Meatballs - Keftedes Tiganites
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 & 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.
24 servings |