Fried Meatballs |
Course : Greek
Source: Carolyn
Serves: 6-8 |
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| Keftaides Tiganti - good with a yogurt/cucumber sauce for dipping |
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Ingredients:
2 pounds chopped ground beef and/or lamb |
1 large onion, chopped |
3 Tablespoons chopped parsely |
1 1/2 cups bread cubes, trimmed of crusts and soaked. |
1 Teaspoon bruied, chopped fresh mint |
2 Teaspoons lemon juice |
2 large eggs |
1 Teaspoons oregano |
1 Teaspoons salt and pepper to taste |
2 Tablespoons olive oil for frying |
2 Tablespoons flour |
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Preparation / Directions:
Mix together all ingredients except the oil and flour; shape into patties or meatballs. Heat the oil in a deep frying pan. Roll the meatballs in flour and shake of any excess. Fry until browned on all sides. Serves hot or cold
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