Keftedes (Greek Meatballs)

Keftedes (Greek Meatballs)

Serves 4

2 slices bread

½ cup milk

1 pound meatloaf mix (any combination of ground beef, veal, or pork)

1 small onion, chopped fine

1 clove garlic, pressed or chopped fine, more if you’re a garlic fan

1 teaspoon dried oregano

1 teaspoon dried mint

splash of white wine or cider vinegar

1 egg, beaten

pinch of freshly grated nutmeg

olive oil for frying

about 1 cup of flour, mixed with salt and freshly ground pepper and placed in a shallow dish

Soak bread in milk for several minutes, then gently squeeze out milk. Place remaining ingredients in large bowl, add bread, and mix gently until all items are combined. Roll mixture into meatballs, roll in flour (shake off  excess) and fry in olive oil until browned on all sides and cooked through. Drain on paper towels. Serve with warm pita bread or Greek Lemon Rice and Tzaziki Sauce.