Keftedes (Meatballs)

by Lisa Feinson

Servings:

INGREDIENTS

2-3 slices white bread, crusts removed
500 grams (1 lb.) beef or lamb, minced
1 large egg
1 large onion, grated
1-2 cloves garlic, crushed
2 tbsp. olive oil
1 tsp. ground cumin
Salt and pepper
1 small bunch flat leaf parsley, finely chopped
1 tsp. dried oregano
2-3 sprigs of mint, chopped
Sunflower oil, for frying
Flour, to coat

INSTRUCTIONS

Soak the bread in water and squeeze it dry. Mix all the ingredients together and work together with your hands for about 5 minutes until it has a soft, dough-like consistency. With wet hands, form the mixture into walnut sized balls then flatten them slightly. Flour the keftedes twice, so as to get a good crust. Heat the oil in a large frying pan until it sizzles. Fry the keftedes for 5-6 minutes, do not overcrowd the pan. Turn them once so they are crisp and brown. Drain and serve hot.

CHEF COMMENTS

Great finger food! For parties these are made very small and by the ton!!!! You can bake them too in a medium hot oven. Just spray with Pam or something like that and bake until well browned.

Tagged: greek, keftedes add tags

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