Kephte me te ment
(Greek Meatballs with Mint) Recipe

Origin: Greece Period: Traditional

Ingredients

450g lean, minced, beef
450g minced veal (or pork)
2 eggs
1 large onion, grated
1 tbsp fresh mint, minced
1 tbsp oregano
2 tbsp fresh parsley, minced
2 garlic cloves, minced
1 tbsp tomato purée (dilute by mixing with 1 tbsp water)
2 tbsp olive oil (plus olive oil for frying)
12 whole, salted, wheat crackers soaked in water and squeezed dry
120ml dry white wine
salt and freshly-ground black pepper, to taste
flour, for dusting

Kephte me te ment
(Greek Meatballs with Mint) Preparation:

Method:

Combine the meat in a large bowl then break in the eggs and mix toroughly. Add the onion, mint, oregano, parsley, garlic and tomato paste mix. Combine then add the oil, crackers and wine. Season to taste and mix thoroughly. Knead the mixture until smooth then divide into twelve pieces and shape into balls.

Place these on a lightly-floured work surface and flatten into patties before dusting with flour. Add oil to a large pan over medium heat and when ot add the meat patties. Fry, turning once until browned on both sides (about 3 minutes per side). Serve hot, accompanied by a Greek salad and lemon dressing.

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