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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Keftedes (Greek Meat Balls) Recipe

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This recipe for Keftedes (Greek Meat Balls) is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ pounds ground round steak
2 eggs, lightly beaten
½ cup fine, soft bread crumbs
2 medium onions, finely minced
2 tablespoons chopped parsley
¼ teaspoon allspice
1 tablespoon chopped fresh mint (or steamed dried mint)
¼ 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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