Margaret's Keftedes (Greek Meatballs)

Ingredients

• 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
• 0.5 pounds ground beef
• 0.5 pounds ground lamb
• 4 eggs
• 0.5 cups all-purpose flour for dredging
• vegetable oil for frying

Instructions

1. 1

   Moisten the bread pieces with the milk in a large bowl, and set aside.

2. 2

   Mince the garlic in a food processor, then add the onion, mint, salt, and pepper. Process until the onion is finely chopped.

3. 3

   Add the onion mixture to the bowl with the moist bread, along with the beef, lamb, and eggs. Mix with your hands until thoroughly blended.

4. 4

   Roll the mixture into balls measuring 1 1/2 to 2 inches in diameter.

5. 5

   Place the flour in a shallow pan, and roll the balls in the flour to coat. Shake off any excess flour, and place the meatballs onto a plate or baking sheet, pressing to flatten slightly. This will keep them from rolling away.

6. 6

   Heat 1 inch of oil in a large skillet over medium heat. Add the meatballs, 8 or 10 at a time, and cook until nicely browned on the outside, and no longer pink in the center, about 10 minutes.

7. 7

   Drain meatballs on a paper towel-lined plate. Repeat with remaining meatballs.