Keftedes — Herbed Greek Meatballs

Tear the stale bread into small pieces and place it in a bowl. Pour the milk over the bread and let it soak for 5 minutes until soft. Squeeze out any excess milk.

Finely chop the red onion and garlic. Roughly chop the fresh mint and parsley.

In a large mixing bowl, combine the ground beef, soaked bread, chopped onion, garlic, mint, parsley, and egg. Season generously with salt and black pepper.

Mix all ingredients thoroughly with your hands until just combined. Do not overmix, or the meatballs will be tough.

Roll the mixture into small, golf-ball sized meatballs. You should get about 20-25 meatballs.

Heat the Greek Extra Virgin Olive Oil in a large frying pan over medium-high heat. Ensure the oil is hot but not smoking.

Carefully place the meatballs in the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.

Cook the Keftedes for 4-6 minutes on each side, turning occasionally, until they are golden brown all over and cooked through.

Remove the cooked Keftedes from the pan and place them on a plate lined with paper towels to drain any excess oil.

Serve hot, perhaps with a squeeze of fresh lemon or a dollop of tzatziki.