Keftethes
(Meatballs)
Serves 8 to 10 as an appetizer

1 ½ lb. lean ground sirloin
2 slices stale bread (dipped in water & squeezed dry)
2 bunches scallions, finely minced
1 T. dried oregano
3 T. fresh mint, finely chopped
½ c. chopped fresh parsley
1 egg, beaten
Salt & pepper to taste
Dash of cinnamon
Juice of ½ lemon
Flour, butter, olive oil for frying

Mix all ingredients together and marinate a few hours in the refrigerator. Then form into small balls and dredge in flour.
Fry in 3 parts butter to 1 part olive oil until cooked through. Start with high flame to form a nice outer crust on meatballs
then lower to medium. Serve hot or at room temperature.