This is another heirloom recipe passed down from generations through the Karipidis-Tiliopoulos Families. As a young girl, I use to help my Mom roll the ground meat mixture into bite size meatballs. They were always a hit at our many family gatherings. For years, I have been making them on occasion because they are bit time consuming. You can make these keftedes into any size you wish; big, small, stuffed, or in tomato sauce to serve with a bowl of pasta. They are perfect for appetizers or served as a main dish with your choice of sides. In Greece, roasted garlic potatoes are a favourite. I’m not quite sure how I’m going to serve them.
2 lbs of ground extra lean beef
1 cup of bread crumbs
1 large onion
3 to 4 garlic cloves
1 tbsp oregano
1 tbsp mint
1/2 tbsp cumin
1 tsp cinnamon
1. In a food processor, mince the onion and garlic until smooth. This will ensure that your meatballs are moist well after cooking.
2. In a large mixing bowl place the meat, eggs, onion and garlic mash, bread crumbs and seasonings. Combine until everything is mixed well together.
3. Roll each meatball into a bite size ball. You should have 24 to 30 pieces. Place on a baking sheet so when you are frying your oil does not over heat.
4. In a large frying pan heat a good amount of canola oil. Place 7 to 8 meatballs at a time. Turn over using a couple of forks every 3 to 4 minutes so that the meatballs get cooked through. Remove from the pan into a serving bowl.
5. Repeat the process until all the meatballs are fried.