Fried Greek Meatballs (Keftedes) with Mexican Salsa!!
2 lbs ground meat (beef, pork, veal)
1 onion finely diced
5-8 garlic cloves finely diced
1 t dried oregano
3 slices of allergy friendly bread, soaked in water
Salt and pepper
1 cup flour for dredging
Canola or Vegetable oil for frying
5 tomatoes, chopped
1/2 red onion, diced
1 jalepino pepper, deseeded and diced
1/2 cup fresh cilantro, chopped
4-5 limes, juiced
Mix all the ingredients together, except for the flour and oil.
In a heavy frying pan, heat the oil. Meanwhile, form the meatballs. The meatballs should be oval shaped and flat like patties.
Put the flour in a bowl and seadon it with salt and pepper. Dredge the meatballs in the flour. Be sure to remove any excess four.
In a hot pan, panfry the meatballs. About 2-4 minutes on each side or until cooked through.
Set the keftedes aside.
Mix all the ingredients together in a mixing bowl. If you desire a less spicy salsa, use only half of the jalepino pepper.
Generously season the salsa with kosher or sea salt.
Serve the Keftedes with fresh salsa on top of them or on the side.
This dish is my favorite fusion food!! ENJOY!!!