Keftedes Tiganites (Fried Greek Meatballs)

      1 lb Lean beef or veal, ground         1/2 ts Ground allspice*
      1 md Onion; grated                       1 tb Dry red wine
      1    Garlic clove; crushed               2 tb Water (more if necessary)
      2 sl Bread; crusts removed                    Salt & freshly ground pepper
      1    Egg; lightly beaten                      All-purpose flour
      3 tb Parsley; (minced)                        Oil for frying
      2    Mint sprigs; chopped
	
  *Note: Bread slices should be soaked in water, then squeezed dry.
  *Ground cinnamon or corriander may be substituted for allspice if
  desired. In a large bowl, combine the ground meat with the onion,
  garlic, bread, egg parsley, mint, spice, and wine and knead for 2
  minutes.  The mixture should be soft; add a few tablespoons of water
  if necessary.  Season with salt and pepper to taste, then cover and
  refrigerate for at least 1 hour. Pinch off small pieces the size of
  walnuts or smaller and roll into balls between your palms, then
  dredge lightly in flour.  Heat the oil in a frying pan to the smoking
  point, slip in the keftedes, and fry until crisp, turning constantly
  with tongs.  Remove with slotted spoon and drain on absorbent paper.