Margaret's Keftedes (Greek Meatballs)

Recipe View In a large bowl, moisten the torn bread pieces with milk. Set aside to allow the bread to soften. (5 minutes)

Recipe View In a food processor, mince the garlic. Add the quartered onion, dried mint, salt, and pepper. Process until the onion is finely chopped, creating a fragrant paste. (3 minutes)

Recipe View Combine the onion mixture with the moistened bread, ground beef, ground lamb, and eggs in the large bowl. Use your hands to thoroughly blend all ingredients until a cohesive mixture forms. (5 minutes)

Recipe View Roll the meat mixture into balls, approximately 1 1/2 to 2 inches in diameter. Aim for uniform size for even cooking. (10 minutes)

Recipe View Place the all-purpose flour in a shallow pan. Gently roll each meatball in the flour to coat evenly. Shake off any excess flour to prevent clumping in the oil. Lightly flatten the meatballs to prevent rolling. Arrange them on a plate or baking sheet. (10 minutes)

Recipe View In a large skillet, heat 1 inch of vegetable oil over medium heat until it shimmers. Carefully add the meatballs, 8-10 at a time, ensuring not to overcrowd the pan. Cook until nicely browned on all sides and cooked through, about 10 minutes. Turn frequently to ensure even browning. (10 minutes)

Recipe View Remove the cooked meatballs from the skillet and place them on a paper towel-lined plate to drain excess oil. Repeat with the remaining meatballs. (5 minutes)