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Keftedakia (meatballs)

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CATEGORY CUISINE TAG YIELD
Meats, Eggs 1 Servings

INGREDIENTS

2 Bread, trimmed
1/4 c Ouzo
2 T Olive oil
1 Onion, diced
1 lb Ground beef
1 Egg
1 T Chopped fresh mint
1 Clove garlic, minced
1/2 t Dried oregano
Black pepper
1 c Flour
1/4 c Oil

INSTRUCTIONS

From: Bulldogfla <Bulldogfla@aol.com> Soak the bread in the ouzo for 5
minutes. Meanwhile, in a large, heavy skillet, heat 2 tablespoons
olive oil and saute the onions for 5 minutes over medium-low heat.
Remove with a slotted spoon and place in a large bowl. Add the ground
beef, egg, mint, garlic, and oregano. Season with black pepper. Mix
well.  Shape meat mixture into 1-inch balls. Roll the balls in the
flour  lightly. Refrigerate for about 1 hour.  Add 1/4 cup of oil to
the skillet and heat over high heat. Cook one  layer of meatballs for 8
to 10 minutes, browning on all sides.  Transfer the meatballs to a
platter and repeat.  Posted to recipelu-digest by jeryder@juno.com on
Mar 21, 1998

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