Keftedes With Red Sauce Recipes

Steps:

• Break the baguettes into pieces, then grind the baguettes into crumbs in a food processor. Add the onions and parsley and mix again.
• Whisk all the eggs in a bowl. Add the pomace oil, salt, pepper and 1/8 cup water to the eggs. Add to the food processor, then turn on to low speed for 3 minutes. Mix this mixture and the garlic into the beef by hand in a bowl. Form into 2-ounce meatballs.
• Bring oil to 375 degrees F in a deep-fryer.
• Dredge the meatballs in flour and deep-fry for 5 1/2 minutes.

Steps:

• Moisten the bread pieces with the milk in a large bowl, and set aside. Mince the garlic in a food processor, then add the onion, mint, salt, and pepper. Process until the onion is finely chopped. Add the onion mixture to the bowl with the moist bread, along with the beef, lamb, and eggs. Mix with your hands until thoroughly blended.
• Roll the mixture into balls measuring 1 1/2 to 2 inches in diameter. Place the flour in a shallow pan, and roll the balls in the flour to coat. Shake off any excess flour, and place the meatballs onto a plate or baking sheet, pressing to flatten slightly. This will keep them from rolling away.
• Heat 1 inch of oil in a large skillet over medium heat. Add the meatballs, 8 or 10 at a time, and cook until nicely browned on the outside, and no longer pink in the center, about 10 minutes; drain on a paper towel-lined plate. Repeat with remaining meatballs.

Steps:

• Put the ground beef in a large bowl and add the grated onion and bread. Mix thoroughly, being careful not to overmix. Add the eggs, mint, oregano, salt and pepper and mix thoroughly. Be careful not to overmix.
• Refrigerate the meatball mixture for 30 minutes. Form into golf ball-size meatballs, flatten and coat both sides lightly with flour. In batches, fry the meatballs over medium to medium-high heat in a large pan with the oil until golden brown and cooked through, 2-5 minutes per side.