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Keftedes (Greek Meat Balls) Recipe

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This recipe for Keftedes (Greek Meat Balls), by , is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beverley & Rufus Getzen
Added: Monday, January 3, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 pounds ground round steak
2 eggs, lightly beaten
cup fine, soft bread crumbs
2 medium onions, finely minced
2 tablespoons chopped parsley
teaspoon allspice
1 tablespoon chopped fresh mint (or steamed dried mint)
teaspoon ground cinnamon (or more)
Salt & freshly ground pepper to taste

Directions:
Directions:
Combine all ingredients at room temperature and mix thoroughly. Refrigerate several hours. Form into small, bite-sized balls, 7/8 to 1-inch in diameter. Brown in shortening in a skillet, or for a party, cook in a fondue pot of hot oil.

Personal Notes:
Personal Notes:
These keftedes have always been party favorites - even among non-Greeks - but our Mediterranean friends love them. Beverley thinks they are wonderful cooked in a hot-oil fondue, but, if it's a large party, there's soon a crowd around the fondue pot. If fried beforehand, they can be zapped easily in the microwave oven, one plateful at a time, just before serving.

 

 

 

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