'Kleftathes' is the Greek and 'polpette' the Italian name. In Italy they may well be made from beef but in Greece almost certainly from lamb or mutton.
I first had Kleftathes in Greece in the late 50's and later I found a recipe for them in one of Elizabeth David's books.
450 g (1 lb) lamb (can be ready-cooked left-overs)
Mince the garlic, herbs, lemon peel and bread with the lamb.
Beat in the eggs and add the rest of the ingredients except the flour and oil.
Using plenty of flour, make into small balls and then press flat.
Fry in hot oil and serve hot or cool on kitchen paper to eat cold.
Serve with salad.
Ingredients for 3 - 5:
2 eggs
2 -3 cloves of garlic
a slice of stale bread or 75 g (3 oz) fresh bread crumbs
chopped parsley and mint or dried mint
chopped fresh marjoram or dried oregano
peel of a lemon
salt, pepper, nutmeg
flour
oil for frying
