Daisy Pullman King, the News February Cook of the Month, fried up a batch of these meatballs when we visited recently. Then she had to fry up some more, after the photographer and I ate them up.
It might seem like overkill to fry ground beef in oil and butter, but the application of flour gave these meatballs a browned crust that helps make them irresistable. King said the recipe was written out by her father, George Pullman.
Keftedes (Greek meatballs)
1 1/2 pound ground beef, (80 percent lean)
2 small onions chopped fine (about 1 cup)
3 teaspoons fresh mint chopped fine (or 2 teaspoons dry mint leaves, crushed)
3/4 teaspoons ground cumin
Unseasoned bread crumbs
Olive oil (not extra virgin)
All purpose flour
Salt and pepper to taste
In a large bowl, mix ground beef, onion, egg, mint, cumin, salt and pepper. Add
enough breadcrumbs until firm (like for meatloaf). Use your hands to mix well.
Cover, and place bowl in refrigerator several hours, or overnight. This gives the
flavors time to enter the meat.
Form into ping pong size balls, dredge in flour and flatten slightly.
Fry meatballs in 2 parts butter to 1 part olive oil, over medium high heat. The
outside will be brown and sort of crisp.
Remove from fry pan and squeeze on lemon juice. Serve hot or at room temperature.