Keftedes tiganites (fried greek "meatballs")
Yield: 24 servings Ka
Ingredients:
- 1 lb Lean beef or veal ground 1/2 ts Ground allspice*
- 1 md Onion; grated 1 tb Dry red wine
- 1 Garlic clove; crushed 2 tb Water (more if necessary)
- 2 sl Bread; crusts removed Salt & freshly ground pepper
- 1 Egg; lightly beaten All-purpose flour
- 3 tb Parsley; (minced) Oil for frying
Instructions:
*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
