Keftedes Tiganites (Fried Greek Meatballs)
Yield
24 servingsPrep
80 minCook
10 minReady
90 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef, lean
or veal |
|
| 1 | medium |
onions
grated |
|
| 1 | each |
garlic cloves
crushed |
|
| 2 | slices |
bread
crusts removed |
|
| 1 | each |
eggs
lightly beaten |
|
| 3 | tablespoons |
parsley leaves
minced |
|
| 2 | each |
mint sprigs
chopped |
* |
| ½ | teaspoon |
allspice
ground |
|
| 1 | tablespoon |
red wine
dry |
|
| 2 | tablespoons |
water
(more if necessary) |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
vegetable oil
for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef, lean
or veal |
|
| 1 | medium |
onions
grated |
|
| 1 | each |
garlic cloves
crushed |
|
| 2 | slices |
bread
crusts removed |
|
| 1 | each |
eggs
lightly beaten |
|
| 45 | ml |
parsley leaves
minced |
|
| 2 | each |
mint sprigs
chopped |
* |
| 2.5 | ml |
allspice
ground |
|
| 15 | ml |
red wine
dry |
|
| 3E+1 | ml |
water
(more if necessary) |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
vegetable oil
for frying |
*
|
Directions
*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.
