Keftedes Tiganites

Keftedes Tiganites (Fried Greek “Meatballs”)

Servings: 24
 
      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. From: “The Food of Greece” by Vilma Liacouras
  Chantiles, Avenel Books, New York.
 
  Typed for you by Karen Mintzias