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    PrimaRecipes --> Meat

    recipe title: Keftedes Tiganites (Fried Greek "Meatballs")
    category: Meat
    keywords: greek, Meats
    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

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