Catholic Recipe: Meat Rissoles
Also Called: Keftedes
DIRECTIONS
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