"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Keftethas (Appetizer Meatballs) Recipe

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This recipe for Keftethas (Appetizer Meatballs), by , is from RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie Fleck
Added: Wednesday, September 20, 2006


2 slices white bread, trimmed of crusts and torn into small pieces
1/4 cup Ouzo (Greek liqueur)
1/4 cup plus 3Tbs. olive oil, divided
1/2 cup finely chopped onion
1 lb. ground beef
1 egg
1 Tbs. finely chopped fresh mint or 1 tsp. crumbled dried mint
1/2 cup finely chopped parsley
2 garlic cloves, minced
1 tsp. salt
1/2 tsp. oregano
1/8 tsp. pepper
1/4 cup all-purpose flour

In large bowl soak bread in Ouzo at least 5 minutes. In large skillet heat 3 Tbs. oil; add onion and sauté until translucent. Transfer to bowl with soaked bread; add remaining ingredients except flour and remaining oil.

Knead thoroughly. Shape into 1-inch balls; roll in flour to coat lightly.

In large skillet heat 1/4 cup salad oil. Cook meatballs over medium heat 8-10 minutes, shaking skillet occasionally to brown evenly. With slotted spoon, transfer meatballs to ovenproof platter; place in warm oven while cooking remaining meatballs.

Number Of Servings:
Number Of Servings:
Makes 30, about 70 calories each.




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