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Greek Meatballs With Mint



12 Servings
1 lb lean beef,Ground
1 lb veal (or pork)
2 eggs
1 lg onion,grated
1 T fresh mint,Minced
1 T oregano
2 T fresh parsley,Minced
2 cloves garlic,minced
1 T tomato paste
diluted in 1 tablespoon
-water
2 T olive oil
plus olive oil for pan
-frying
12 whole salted wheat crackers
and squeezed,Soaked In Water
- dry
1/2 c dry white wine
salt and,Freshly Ground
-pepper,to taste
flour,for dusting


Place meat in a large mixing bowl. Break in eggs and mix well. Add onion, mint, oregano, parsley, garlic, diluted tomato paste, the 2 tablespoons oil, crackers, wine, salt, and pepper. Knead until well mixed and smooth. On a lightly floured board, shape meat mixture into 12 balls. With your palms, flatten balls into patties, then dust patties lightly with flour. In a large skillet over medium heat, warm the remaining oil. Fry patties, turning once, until browned on both sides, 2 to 3 minutes per side or until done to your liking.













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