Crystal Gale Greek Meatballs -Keftiethes
Source of Recipe
the web
List of Ingredients
1 lb ground lamb or top round ground steak or extra lean hamburger
6 slices bread, soaked in bowl of water for about 1/2 hour then squeezed to get rid of excess water. Crumble bread.
1 medium finely chopped onion or 5 finely chopped scallions
2 eggs
1 tablespoon spearmint flakes (fresh can be used) OPTIONAL
1 tablespoon Parsley flakes (fresh can be used)
1/2 clove finely chopped garlic (optional)
salt & pepper, to taste
olive oil
flour for dredging Recipe
Combine all ingredients, except olive oil and flour, in an extra large bowl. Mix by hand or beat at low speed with electric mixer until well blended. If mixture is too stiff, add some water.
Pour olive oil in large frying pan; the oil should be 1/4 inch deep in pan. Lay pieces of aluminum foil around heating element to prevent splattering of oil. Heat oil on medium.
Pour unsifted flour on wax paper on counter. With tablespoon or teaspoon (depending on what size meatballs you prefer) spoon out mixture and roll in flour. Take meatball coated with flour and flatten with palms of both hands,
roll circlewise to form meatball, at same time dropping excess flour (do this over your waxed paper). Meatballs should be about 2 - 2 1/2 inches in diameter and about 1/2 inch thick.
Place meatballs in heated oil, being careful not to get scalded. Brown on one side (flip when the edges are golden brown). Lift out and put meatball on paper toweled dish.
Note: These meatballs can be served immediately, or Crystal says they are great cold as leftovers the next day!
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