Keftedes Tiganites (Fried Greek Meatballs)

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.