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| recipe title: |
Keftedes Tiganites (Fried Greek "Meatballs") |
| category: |
Meat |
| keywords: |
greek, Meats |
| servings: |
24 |
| ingredients: |
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
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| directions: |
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*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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