KEFTEDES TIGANITES (FRIED GREEK "MEATBALLS")

      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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