Keftedes Tiganites (Fried Greek Meatballs)
ground beef, lean
(more if necessary)
*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.