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Keftedes Tiganites (Fried Greek "Meatballs")

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      Title: KEFTEDES TIGANITES (FRIED GREEK "MEATBALLS")
 Categories: Greek, Meats
      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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