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Catholic Recipe: Meat Rissoles


  • 3 onions, minced
  • boiling water
  • 1 1/2 pounds ground beef, pork or veal
  • salt, pepper
  • 1/2 cup minced parsley
  • 1 cup soft bread crumbs
  • 1 teaspoon chopped mint
  • 1 tablespoon anise brandy
  • 1 tablespoon grated cheese
  • 2 eggs, well beaten
  • flour
  • butter
  • Details

  • Serves: 4-6
  • Prep Time: 1 hour
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: Greece

Also Called: Keftedes


Place minced onions in strainer. Pour boiling water over them. Season meat with salt and pepper. Combine with onions; add parsley. Beat bread crumbs, mint, brandy, cheese, eggs to a paste. Combine with meat mixture. Set aside for 30 minutes. Shape into balls. Dust lightly in flour. Fry in hot butter in skillet until brown. Serve hot. Yield, 4-6 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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