Keftedes Tiganites (fried Greek "meatballs")

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CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Greek	Greek, Meats	24	Servings

INGREDIENTS

		Karen Mintzias
1	lb	Lean beef or veal, ground
1		Onion, grated
1		Garlic clove, crushed
2		Bread, crusts removed
1		Egg, lightly beaten
3	T	Parsley, minced
2		Mint sprigs, chopped
1/2	t	Ground allspice*
1	T	Dry red wine
2	T	Water, more if necessary
		Salt & freshly ground pepper
		All-purpose flour
		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  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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