Meatballs (Keftedes)


  • 2 small onions, finely chopped
  • 2 tablespoons butter
  • 1 lb minced veal or beef
  • ½ cup dry breadcrumbs
  • 2 teaspoons salt
  • ½ cup milk
  • 1/4 teaspoon pepper
  • 1 egg, slightly beaten
  • chopped parsley
  • butter or olive oil
  • 4 tablespoons white or red wine

Saute the onion in 2 tablespoons of butter until soft and mix thoroughly with the minced meat, breadcrumbs, milk, salt, pepper, parsley and egg. Shape mixture into balls 1 inch in diameter. In a large frying pan saute the meatballs in butter or oil until they have turned brown on all sides. Pour the wine over the meatballs and heat for a few minutes.

Serve hot. Makes about 3 dozen meatballs for appetizers.