These Greek-style herbed meatballs are a delightful twist on the classic keftedakia, offering a burst of Mediterranean flavors in every bite.
Combine the ground beef, ground pork, finely chopped onion, minced garlic, oregano, mint, milk, lemon juice, and egg in a large mixing bowl.
Ensure the ingredients are evenly mixed for consistent flavor in every bite.
Cover the bowl with plastic wrap and refrigerate the mixture for at least 1 hour to allow the flavors to meld.
Chilling the mixture helps the meatballs hold their shape during cooking.
Shape the chilled mixture into walnut-sized balls and roll them in the flour to coat evenly.
Use slightly wet hands to prevent the mixture from sticking to your fingers.
Heat a frying pan over medium heat and add a layer of olive oil. Fry the meatballs in batches until browned on all sides and cooked through.
Avoid overcrowding the pan to ensure even cooking.
Serve the meatballs warm with your choice of dipping sauce or as part of a larger meal.
Garnish with fresh parsley or a squeeze of lemon for added flavor.
