Keftedes ( Greek Meatballs) |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Another Greek appetizer recipe that I clipped from a magazine many years ago. These freeze well. Ingredients:
3 lbs ground beef |
3 eggs |
3 slices toast, crumbled |
2 medium onions, very finely minced or 2 medium onions, grated |
1 fresh tomato |
1 tablespoon dried mint, crushed |
3 tablespoons romano cheese, grated |
4 tablespoons water |
1 lemon, juice of |
1 dash cinnamon |
salt and pepper, to taste |
flour |
canola oil, for frying |
Directions:
1. Skin the tomato and crush in blender.
2. Add to meat, mixing well.
3. Add remainder of ingredients except the flour and oil; mix lightly but thoroughly.
4. Form into small ( about the diameter of a quarter) balls and roll lightly in flour.
5. Fry in hot oil until evenly browned; drain on paper toweling.
6. Serve hot as an appetizer.
7. May be made ahead; refrigerate until ready to serve, then reheat in a 350 degree oven for 15- 20 minutes, or until heated through.
8. May be frozen; defrost and reheat in a 350 degree oven for 15-20 minutes, or until heated through.
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