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Keftedes tiganites (fried greek "meatballs")

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)

Instructions:

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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