Keftedes Tiganites (Fried Greek "Meatballs")
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Keftedes Tiganites (Fried Greek "Meatballs")
  Fried    Greek    Meatballs  
Last updated 6/12/2012 12:46:05 AM. Recipe ID 6196. URL:
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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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Recipe ID 6196 (Apr 03, 2005)

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