Keftedes (Fried Greek Meatballs)

INGREDIENTS
500g lean beef or veal mince
1 onion, grated
1 garlic clove, crushed
2 slices bread, crusts removed
1 egg, lightly beaten
3 tbs parsley, minced
2 mint sprigs, chopped
1/2 tsp ground allspice
1 tbs dry red wine
2 tbs water (more if necessary)
salt and freshly ground pepper
plain flour (for dusting)
oil (for frying)

METHOD
Soak bread slices in water, then squeeze dry.
In a large bowl, combine mince with onion, garlic, bread, egg, parsley, mint, allspice, 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 an hour (overnight if possible).
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 fry 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.

SERVINGS
24

SOURCE
www.recipesource.com