Fried Greek Keftedes with Mint and Oregano

What you need

• 500 g (1 lb) ground beef
• 1 medium onion, grated
• 2 cloves garlic, minced
• 1 egg
• 60 g (1/2 cup) dry breadcrumbs
• 2 tbsp milk
• 1 tbsp fresh mint, finely chopped
• 2 tbsp fresh parsley, finely chopped
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 60 g (1/2 cup) all-purpose flour, for dredging
• 150 ml (2/3 cup) olive oil, for frying
• 1 lemon, cut into wedges

Method

Restated from the original video

1. 1

   Grate the onion into a large bowl, keeping all its juice.

2. 2

   Add the garlic, egg, breadcrumbs and milk and stir. Let it stand for 5 min so the crumbs soften.

3. 3

   Add the beef, mint, parsley, oregano, salt and black pepper.

4. 4

   Mix with your hands until just combined; overworking makes the meatballs tough.

5. 5

   Cover and chill for 30 min so the mixture firms up.

6. 6

   Shape into balls about 3 cm (1 1/4 in) across with lightly wet hands.

7. 7

   Spread the flour on a plate and roll each ball in it, shaking off the excess.

8. 8

   Heat the oil in a large frying pan over medium heat until a pinch of flour sizzles.

9. 9

   Fry the meatballs in batches without crowding, turning, until browned all over and cooked through, 5-6 min. They should reach 71 °C (160 °F) inside.

10. 10

    Drain on paper towels and serve warm with the lemon wedges.

Imported from carlsbadcravings.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.