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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe comes from a cookbook called, La Cocina Griega, by Gilbert Wenzler. Ingredients:
1 1/4 lbs ground beef or 1 1/4 lbs ground lamb |
2 onions, chopped |
1/4 cup breadcrumbs |
1 cup milk |
1 egg |
1 cup red wine |
salt, pepper to taste |
nutmeg |
cinnamon |
oregano |
1 tablespoon chopped parsley |
1 1/2 cups olive oil (for frying) |
Directions:
1. Using a little olive oil, fry the onions.
2. Mix the onions, meat, bread crumbs milk, parsley and the egg in a bowl.
3. Season to taste.
4. Form balls with the meat, and fry in hot oil.
5. When the balls are fully cooked, drain the oil.
6. Pour wine over the Keftithakia, and let reduce about 3/4 (I assume this means to reduce so that 1/4 of the sauce remains).
7. Serve hot.
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