Keftedes Greek Meatballs Recipe

• 2 lbs hamburger meat (80/20%)
• 2 large onion
• a generous bunch of fresh mint leaves
• 1 c. of moistened and liquid removed sourdough bread (crust removed)
• 2 egg yolks
• all purpose flour (not self-rising)
• vegetable oil
• salt pepper

1. Chop onion and mint very finely and combine with hamburger meat.
2. Remove the center portion of the sourdough bread, leaving behind the crust; moisten the bread briefly with lowfat milk or possibly water and drain away extra moisture.
3. Place hamburger mix in a large mixing bowl and add in egg yolks, salt, pepper and bread, mixing thoroughly.
4. Let stand for 1 hour and form 2" balls, then coat with flour and fry them in medium warm oil.
5. Turn the balls on all sides till light brown.
6. Remove and drain on a paper towel to absorb excess oil.
7. Serve warm or possibly cool.
8. Best if served next day or possibly later refrigerated.
9. Excellent appetizer if you make smaller balls fondue size.

hamburger, onion, mint leaves, bread, egg yolks, flour, vegetable oil, salt pepper

Taken from cookeatshare.com/recipes/keftedes-greek-meatballs-21298 (may not work)