From the Greek word for “doll,” these Greek meatballs make lovely finger food, as good cold as they are hot.
Recipe information
Yield
serves 4 or more
Ingredients
1 slice white bread, crusts removed
1 pound lamb, beef, or veal
1 egg
1/4 teaspoon ground allspice or 3/4 teaspoon ground cinnamon
Salt and pepper
3 tablespoons chopped flat-leaf parsley
Vegetable oil for shallow frying
Preparation
Step 1
Soak the bread in water and squeeze dry. Put the meat in the food processor with the bread, egg, allspice or cinnamon, salt, and pepper, and blend to a soft homogenous paste. Add parsley, and process very briefly to amalgamate it.
Step 2
Wet your hands with water and roll the meat paste into marble-sized balls, and deep-fry in hot oil for a few minutes, until cooked through and a rich brown color. Drain on paper towels.
Variation
Step 3
For an alternative Arab flavor, use 1 teaspoon cumin and 1/2 teaspoon coriander and, if you like, a pinch of ground chili pepper, instead of allspice or cinnamon.
