• 1 lb. lean beef or veal, ground
• 1 medium onion, grated
• 1 clove garlic, crushed
• 1 egg, beaten lightly
• 2 slices of bread, crusts removed, soaked in water and squeezed dry
• 3 Tbs minced parsley
• 2 sprigs fresh mint
• 1/2 tsp. ground cinnamon
• 1 Tbs red wine
• 2-3 Tbs water, if necessary
• salt
• 1 cup of barley, powdered in the blender
• olive oil, enough for a frying depth of 1/2″

• In the original recipe, the meat would probably be pounded or minced instead of ground.
• You can run your meat through a food processor for a more period texture.
• Mix all ingredients except barley and olive oil, season & refrigerate for an hour.
• Pinch off small pieces the size of walnuts, form into a ball and dredge in the barley flour.
• Heat the oil to a smoking point and fry the meatballs until crisp, turning constantly.
• Remove and drain on absorbent paper.