Keftedes Tiganites (fried Greek "meatballs") Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
Karen Mintzias,
1 lbs: Lean beef or veal, ground
1 medium: Onion, grated
1: Garlic clove, crushed
2 slice: Bread, 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
Salt & freshly ground pepper,
All-purpose flour,
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. From: "The Food of Greece" by Vilma
Liacouras Chantiles, Avenel Books, New York.
Typed for you by Karen Mintzias
Source from luhu.jp
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
Source from luhu.jp