Meat balls

Meat balls

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Meat balls
5 slices of old white bread, without crust
2 lb. (I kg) very finely ground lean beef or lamb
2 medium-sized grated onions and two minced cloves of garlic
1 tbs. each of finely chopped mint and parsley
Salt and pepper, 1 tsp. ground cumin
1 tsp. finely grated lemon zest
2 eggs, beaten, oil for frying

Soak the bread in water, then squeeze it very dry and mix well with all the other ingredients except the oil to form a firm paste – a food processor is ideal for this purpose.
Allow to rest in refrigerator for an hour, then form into small balls, roll in flour, coating them well, and fry in hot oil. Place the keftédes in a colander lined with kitchen paper to drain for a minute or two but take care to serve them as hot as possible. Makes enough for 6 when combined with other mezedes.

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