Yiayia's Keftedes

"This is my husband's gran's recipe. They are the moistest meatballs I have ever tried, at restaurants or anywhere else" Maja.

• 1 1/4 pounds (600 gr) ground pork and beef mixed (passed through grinder only once)
• 1 teaspoon dried mint
• 1/2 teaspoon cinnamon
• 1/2 teaspoon pepper
• 2 teaspoons salt
• 2 very big potatoes, grated finely
• 2 small crustless pieces of white bread, dipped in water and squeezed dry, then crumbled
• 1 egg
• ! tablespoon fresh parsley, chopped
• 1 onion, finely chopped
• oil for deep frying

METHOD

Mix all ingredients together. Work hem with your hands to mix well: it's essential that all the ingredients are well combined and equally distributed. Leave mixture to rest for a while in fridge.

Use palm of hand to form slightly elongated meatballs if you are experienced, and if not, use two tablespoons: take a spoonful of the mixture, then use he other spoon to flatten into shape.Deep fFry in very hot oil until deep golden brown. The meatballs will be crunchy on the outside, and velvety smooth on the inside.

Best served with bulgur wheat pilaf (pourguri), yogurt and Greek salad.

Serves: 4

recipe from: www.inmamaskitchen.com

Contributor: Maja Zivkovic-Pamporidis

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