Margaret's Keftedes (Greek-Style Meatballs)

Ingredients Needed

• 4 slices white bread, torn into pieces

• 2 tablespoons milk

• 1 clove garlic

• 1 onion, quartered

• 4 teaspoons dried mint

• 1 teaspoon salt

• ground black pepper to taste

• ½ pound ground beef

• ½ pound ground lamb

• 4 eggs

• ½ cup all-purpose flour for dredging

• vegetable oil for frying

Instructions

In a large bowl, soak the bread pieces in milk and set them aside to soften.

Use a food processor to finely mince the garlic, then add the onion, mint, salt, and pepper. Blend until the onion is chopped into small pieces.

Add the onion mixture to the bowl with the soaked bread, followed by the beef, lamb, and eggs. Use your hands to mix everything together until well combined.

Place the flour in a shallow dish and roll each ball in the flour to coat. Shake off any excess, then transfer the meatballs to a plate or baking sheet, pressing them down gently to slightly flatten. This will prevent them from rolling around.

Heat about 1 inch of oil in a large skillet over medium heat. Carefully add the meatballs in batches of 8 to 10 and cook until golden brown on the outside and no longer pink in the center, about 10 minutes.

Nutrition Information (per serving)