Recipe for Keftedes Tiganites (Fried Greek "Meatballs")


1 lb lean beef or veal, ground
1 medium onion; grated
1 garlic clove; crushed
2 slice bread; crusts removed*
1 egg; lightly beaten
3 tablespoon parsley; (minced)
2 mint sprigs; chopped
1/2 teaspoon ground allspice**
1 tablespoon dry red wine
2 tablespoon water (more if necessary)
1 salt & freshly ground pepper
1 all-purpose flour
1 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.

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