*  Exported from  MasterCook  *
                Keftedes Tiganites (Fried Greek “Meatballs”)
 Recipe By     : 
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Greek                            Meats
                 Veal                             Mc
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Karen Mintzias
    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   
                    - - - - - - - - - - - - - - - - - -