makes 30 to 35 keftedes
The secret is to make the mixture as loose as possible, while still enabling it to hold its shape. I add both grated tomatoes and milk to my meatball recipe, which lend moisture to the final mix. The bread crumbs give the keftedes a fluffy texture.
1 pound (450 g) ground beef
1 pound (450 g) ground pork
2 large red onions, grated or minced (about 2 cups / 250 g)
1 large tomato, grated (see Note)
2 tablespoons ground dried Greek mint
Salt and freshly ground black pepper
¾ to 1 cup (180 to 240 ml) milk
¼ to ½ cup (25 to 50 g) plain dried bread crumbs, as needed
1½ cups (190 g) all-purpose flour, for dredging
Olive oil, for frying
Combine the ground meat and onions in a bowl. Add the tomato and mint, season with salt and pepper, and knead well for about 3 minutes to combine. Pour in the milk and knead until the milk has been completely absorbed. If the mixture is so loose that the keftedes do not retain their shape, add the bread crumbs, a few tablespoons at a time, until it does. Cover and refrigerate for at least 1 hour or up to 6 hours to allow the flavors to meld.
Spread the flour over a large plate and season with salt and pepper. Have a clean plate ready nearby. Take 1 tablespoon of the meat mixture and form it into a ball about the size of a golf ball. Roll it in the flour to coat and shake off any excess. Place the dredged meatball on the clean plate. Repeat with the remaining meat mixture.
In a large, heavy skillet, heat about 1 inch (2.5 cm) of olive oil over medium heat. Using a tablespoon or small spatula, gently place as many meatballs in the pan as will fit without crowding. Fry, turning once or twice, until all sides are browned. Remove with a slotted spoon, drain slightly on paper towels, and repeat with the remaining meatballs. Serve hot or at room temperature. The meatballs may be cooked several hours ahead of serving and stored, covered, at room temperature.
Make the meatball mixture a tad firmer by adding some additional bread crumbs, and stuff each meatball with a pitted olive or a small cube of feta or Kefalotyri cheese to make meatballs that are literally bite-size surprises.