Keftedes tiganites – fried greek meatballs


1 lb lean beef or veal, ground
1 med. Onion; grated
1 garlic clove; crushed
2 bread slices; crusts removed
1 egg; lightly beaten
3 tbsp parsley; (minced)
2 mint sprigs; chopped

1/2 tsp ground allspice*
1 tbsp dry red wine
2 tbsp water (more if necessary)
1 salt & freshly ground pepper
1 all-purpose flour
1 oil for frying

How to prepare

Note: bread slices should be soaked in water, then squeezed dry. *ground cinnamon or coriander 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 tbsp 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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