INGREDIENTS:

• 2 lbs. lean ground beef or lamb

• 1 cup breadcrumbs

• Juice of half a lemon

• 1 8-ounce can tomato sauce

• 1 large onion, finely minced

• 2 - 4 cloves garlic, finely minced

• 1 egg

• 1 teaspoon each salt and pepper

• 1 teaspoon mint

• 1 teaspoon oregano

• 1 teaspoon dill

• ¼ cup parsley (optional)

• Flour

• Olive oil  

DIRECTIONS:

• Combine all ingredients and mix well with hands.

• Shape into round patties, like thick hamburgers, about 16.

• Dredge patties in flour.

• Pan fry in oil until well browned and cooked all the way through.

• Serve hot or cold with either plain, unsweetened yogurt or Tsatziki.

Variation: Keftedes in Tomato Sauce :  

INGREDIENTS:

• 2 tablespoons oil from frying

• 2 tablespoons flour

• 1 8-ounce can tomato sauce

• 2 cups hot water or broth

• Juice of half a lemon

• 1/2 teaspoon mint

• 1/2 teaspoon oregano

• 1/2 teaspoon dill

• 1/2 teaspoon each salt and pepper  

DIRECTIONS:

• Remove cooked keftedes from pan; set aside.

• Pour off all but 2 tablespoons oil.

• Add the flour to the oil, stirring mixture to blend well.

• Allow oil/flour mixture to cook and bubble at least one minute.

• Slowly pour in heated water or broth, stirring continuously.

• Add tomato sauce and seasonings.

• Cook mixture until slightly thickened, about 10 minutes.

• Add keftedes and simmer an additional 10-15 minutes.

• Add more water or broth, if necessary.

• Serve with fried potatoes, noodles, rice, or bulgur wheat.  

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