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LOCATION: Recipes >> Greek >> Keftedakia 02

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Keftedakia (Greek Meatballs)

1 pound ground round
1/2 cup grated onion
1 tablespoon minced garlic
salt and pepper to taste
1/4 teaspoon dried oregano
1/8 teaspoon dried mint
1 or 2 slices white bread
1/2 cup dry white wine or water
1 egg
flour for rolling
vegetable oil for frying

Mix meat, onion, garlic, salt, pepper, oregano, and mint. Remove
crusts from bread slices and moisten in wine or water. Add bread
and egg to meat. Knead mixture. Shape into 1-inch balls, dust with
flour, and saute in hot vegetable oil. When meatballs are cooked
and browned on all sides, place immediately in covered casserole
and keep warm until ready to serve.

Yield: 1 1/2 to 2 dozen.

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