Greek Meatballs (Keftedakia)

1/2 pound bread
1 pound lean ground beef
2 Tbls. olive oil
1 cup finely chopped onion
1 garlic clove, finely chopped
3 to 4 eggs, slightly beaten
1/4 cup finely chopped fresh parsley
3 Tbls. dried mint
1 tsp. oregano
1/4 tsp. cinnamon
1/4 tsp. grated nutmeg
Flour
Olive oil for frying

1. Cut bread into 3/4 inch thick slices. Run each slice quickly under tap to dampen with water, then squeeze to wring out as much water as possible.

2. In a large bowl, combine bread, meat, olive oil, onions, garlic, 3 eggs, parsley, mint, oregano, cinnamon and nutmeg. Knead until all ingredients are well blended. If mixture seems dry (this might depend on the bread you use), add the fourth egg.

3. Shape 1 heaping tsp. at a time of meat mixture into small meatballs, about 1 inch in diameter.

4. Dredge meatballs in flour. Fill a large, heavy skillet with about an inch of vegetable oil and heat it almost to the smoking point. Fry keftedakia, a few at a time, turning constantly, until golden brown. Serve hot or cold, as an appetizer, with ouzo or dry red wine

Yield: About 100

Baked Keftedakia

1 recipe fried keftedakia
3/4 c. grated Parmeasn cheese

Preheat oven to 375 degrees F. Prepare the keftedakia through step 3.

Indent centers of each meatball with your thumb. Add a bit of grated cheese (about 1/4 tsp.) and seal into ball again. Bake in a large ungreased pan for 12 to 15 minutes, turning the keftedes halfway through with a spatula or spoon. Remove pan from oven and place on a wire rack. Serve keftedes warm or cold.

Yield: About 100