*  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   

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