Cocktail Meatballs (Keftethes) Recipe
This cocktail meatballs recipe is prepared with round steaks of veal and lamb. Browned and cooked with onions, the cocktail meatballs are seasoned and fried and served hot with drinks. Easy to prepare and flavored with mnt, oregano and parsley, the herbed cocktail meatballs can be served with a hot sauce if desired.
Ingredients
| Onion | 1 Large, minced | |
| Olive oil | 2 Tablespoon | |
| Half and Half | 1 1/2 Pound | |
| 3 tablespoons cracker meal | ||
| 2 cups firm-type bread, crusts removed | ||
| Eggs | 2 | |
| Parsley | 6 Tablespoon, chopped | |
| Oregano | 2 Teaspoon, crushed | |
| Mint | 1 1/2 Teaspoon | |
| Vinegar | 2 Tablespoon | |
| Flour | ||
| Olive or corn oil for deep frying heated to 365°F | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Brown half of onion in 2 tablespoons oil in a small frying pan.
Mix with the uncooked onion and add to meat in a large bowl.
Add the remaining ingredients except flour and oil.
Toss lightly with two forks to mix thoroughly.
Dust hands with flour.
Roll a small amount of meat at a time between palms, shaping into a ball.
To heated fat in deep fryer, add the meatballs a layer at a time.
Fry until browned on all sides (about 12 minutes).
Serve hot.
Mix with the uncooked onion and add to meat in a large bowl.
Add the remaining ingredients except flour and oil.
Toss lightly with two forks to mix thoroughly.
Dust hands with flour.
Roll a small amount of meat at a time between palms, shaping into a ball.
To heated fat in deep fryer, add the meatballs a layer at a time.
Fry until browned on all sides (about 12 minutes).
Serve hot.
Chef
