Cocktail Meatballs (Keftethes)
|Onion||1 Large, minced|
|Olive oil||2 Tablespoon|
|Freshly ground round steak||1 1⁄2 Pound (1/2 Each Of Lamb And Veal)|
|Cracker meal||3 Tablespoon|
|Firm type bread||2 Cup (32 tbs), crusts removed|
|Chopped parsley||6 Tablespoon|
|Oregano||2 Teaspoon, crushed|
|Mint||1 1⁄2 Teaspoon|
|Flour||1⁄2 Cup (8 tbs)|
|Olive oil||2 Cup (32 tbs), heated to 365 degrees fahrenheit (For Deep Frying)|
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).