Keftethes
1 large onion, finely minced
1 Tbsp vegetable oil
2 lbs. lean ground beef, lamb or veal
2 cups unseasoned bread crumbs moistening in about 3/4 cup warm water
2 eggs, beaten
1 1/2 Tbsp finely crumbled mint
1 1/2 Tbsp finely minced parsley
2 1/2 tsp salt
2 Tbsp Ouzo (optional - does make it taste better)
1/2 cup all purpose flour
1 cup olive and corn oil, mixed
Fry onion with vegetable oil over low heat until golden. Put in a large
mixing bowl with all the other ingredients except 1 cup oil and flour.
Knead for 10 minutes or until the mixture is a smooth paste. Shape
mixture into balls (egg size for main course, marble size for appetizers).
Roll each ball in flour. Heat 1 cup oil to the point of fragrance.
Fry meatballs until brown on one side, then turn carefully turn with a
fork and brown the other side. Do not crowd them. When browned, remove
with a slotted spoon and place on paper towels to drain.
Cook's Notes: They can also be baked, unfloured, in a preheated 350°
oven until well browned on both sides, but I've always fried them;
Ask the butcher to mince the meat 2 or 3 times for the nice, light texture.
Source: Cooking and Baking the Greek Way by Anne Theoharous
Submitted by: Dee Dee
International Dishes
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