Greek Meatballs (keftethes)

Greek Meatballs (Keftethes)

Source: I have made Keftethes on many occasions - (the recipe is
from a Greek cookbook I’ve had for years) - and they are quite
famous amongst my friends.
Hope you enjoy them.
Regards ~ Geoff
Clifford - UK

1 large onion, finely minced
1 tablespoon vegetable oil
1kg (2 1/4 pound) lean minced beef or lamb
2 cups unseasoned breadcrumbs, moistened
in about 3/4 cup warm water
2 eggs, beaten
1 1/2 tablespoons finely chopped mint (if not
available, use chopped, dried mint)
2 1/2 teaspoons salt
Black pepper to taste
2 tablespoons Ouzo (optional)
1 1/2 tablespoons finely chopped fresh parsley
Plain flour
1 cup olive oil and corn oil mixed (you may
need slightly more)

Fry onions with vegetable oil over low heat until golden.
Remove
to a large mixing bowl.

Add meat and all other ingredients except flour and olive/corn
oil mix.
Knead for about 10 minutes or until mixture is a smooth
paste.

Heat the oil mix in a large frying pan to the point of
fragrance.

Meanwhile, start to shape mixture into balls about the size of a
large marble by rolling lightly between palms of hands, I suggest
that you do them in batches of say 12 - 16, each batch being enough
to space evenly but separately in the frying pan.

As each meatball is formed place them on a large plate which has
been liberally covered with plain flour.
When the batch is finished
lightly roll the meatball in the flour.
At this point the oil in
the frying pan should be just ready.

Put the batch of meatball into the pan (Use kitchen tongs as the
oil is very hot).

Start on your second batch of meatballs, make them and place
them on the floured plate.
At this point it is time to turn the
meatballs over and when you have completed this roll the second
batch in the flour.

Now it is time to remove the first batch from the frying pan
using a slotted spoon or kitchen tongs and place on paper towels to
drain.

Put the second batch of meatballs into the pan to cook and carry
on with the process until you have finished the mixture.

These meatballs are deliciously light and delicately flavoured
and you can serve them hot, warm or cold or freeze for future
use.