Keftedakia

1/3 c. dry bread crumbs
1/4 c. milk
1 med. onion, chopped
1/4 c. water
1 lb. beef chuck, ground
Chopped parsley
1 egg
1 clove garlic, minced
1/4 tsp. dried oregano
1 tsp. salt
1/8 tsp. pepper
2 tbsp. butter
2 tbsp. lemon juice

Let bread crumbs soak in milk until they are soft. In a small saucepan, combine onion and water; cook, covered, until water has almost boiled away and onions are transparent. In a medium bowl, thoroughly mix chuck, 1/2 cup snipped parsley, egg, garlic, oregano, salt, pepper, bread crumbs, and cooked onions. Form into balls about 1 1/2 inches in diameter. In large skillet, heat butter or margarine. In it slowly brown meat balls well on all sides. Then transfer meat balls to casserole. Pour lemon juice into hot skillet; scrape and blend drippings with juice. Then pour over meat balls. Sprinkle with a little snipped parsley. Cover casserole and keep warm until ready to serve.

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