GREEK MEATBALLS

from Crystal Gayle

Also called Keftiethes

Ingredients:	1 lb ground lamb or top round ground steak or extra lean hamburger 6 slices bread, soaked in bowl of water for about ½ hour then squeezed to get rid of excess water. 1 medium finely chopped onion or 5 finely chopped scallions 2 eggs 1 Tablespoon dried or fresh spearmint flakes (optional) 1 Tablespoon dried or fresh parsley flakes ½ clove of garlic, finely chopped (optional) Salt and pepper, to taste Olive oil Flour for dredging

Directions:	1. 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. 2. Pour olive oil in large frying pan; the oil should be ¼ inch deep in pan. Lay pieces of aluminum foil around heating element to prevent splattering of oil. Heat oil on medium. 3. Pour 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 in a circle to form meatball, at same time dropping excess flour (do this over your waxed paper). Meatballs should be about 2 to 2 ½ inches in diameter and about ½ inch thick, shaped like a small pancake. 4. Place meatballs in heated oil, being careful not to get scalded. Brown on one side, and then flip when the edges are golden brown. Place cooked meatballs on a dish lined with paper towels to drain. Note: These meatballs can be served immediately, or Crystal says they are great cold as leftovers the next day! Crystal serves these with her wonderful Greek Spinach and Rice recipe.

Ingredients:

1 lb ground lamb or top round ground steak or extra lean hamburger
6 slices bread, soaked in bowl of water for about ½ hour then squeezed to get rid of excess water.
1 medium finely chopped onion or 5 finely chopped scallions
2 eggs
1 Tablespoon dried or fresh spearmint flakes (optional)
1 Tablespoon dried or fresh parsley flakes
½ clove of garlic, finely chopped (optional)
Salt and pepper, to taste
Olive oil
Flour for dredging

Directions:

1. 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.

2. Pour olive oil in large frying pan; the oil should be ¼ inch deep in pan. Lay pieces of aluminum foil around heating element to prevent splattering of oil. Heat oil on medium.

3. Pour 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 in a circle to form meatball, at same time dropping excess flour (do this over your waxed paper). Meatballs should be about 2 to 2 ½ inches in diameter and about ½ inch thick, shaped like a small pancake.

4. Place meatballs in heated oil, being careful not to get scalded. Brown on one side, and then flip when the edges are golden brown. Place cooked meatballs on a dish lined with paper towels to drain.

Note: These meatballs can be served immediately, or Crystal says they are great cold as leftovers the next day! Crystal serves these with her wonderful Greek Spinach and Rice recipe.