Keftedes Greek Meatballs Recipe

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   ["Chop onion and mint very finely and combine with hamburger meat.", "Remove the center portion of the sourdough bread, leaving behind the crust; moisten the bread briefly with lowfat milk or possibly water and drain away extra moisture.", "Place hamburger mix in a large mixing bowl and add in egg yolks, salt, pepper and bread, mixing thoroughly.", "Let stand for 1 hour and form 2"" balls, then coat with flour and fry them in medium warm oil.", "Turn the balls on all sides till light brown.", "Remove and drain on a paper towel to absorb excess oil.", "Serve warm or possibly cool.", "Best if served next day or possibly later refrigerated.", "Excellent appetizer if you make smaller balls fondue size."]

* Per serving · 4 servings · Values may vary.

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