Title: Keftedes Tiganites (Fried Greek "Meatballs")
Categories: Greek Meat
Yield: 24 Servings

		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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