1 lb lean beef or veal, ground
1 medium onion, grated
1 garlic clove, crushed
2 slices 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.
Makes 24 meatballs
Source: Karen Mintzias
Prepared by: Margarette for the August 2004 meeting.