Keftedakia (Greek Meatballs)

Tear the Bread into pieces and soak it in the Milk for about 5 minutes until softened, then squeeze out the excess milk and crumble the bread into a bowl.

Finely grate or mince the Onion and mince the Garlic; if the onion seems very wet, squeeze it lightly to remove excess moisture.

In a large bowl, combine the Ground Beef and Ground Pork with the soaked bread, grated onion, minced garlic, and the Large Egg.

Add finely chopped Fresh Parsley and Fresh Mint, then season with Dried Oregano, Fine Salt and Black Pepper; mix gently but thoroughly until evenly combined.

Cover the mixture and refrigerate for at least 30 minutes to let the flavors meld and make the mixture easier to shape.

Shape the mixture into small meatballs or oval patties (about walnut-sized), then lightly coat each one in All-Purpose Flour, shaking off any excess.

Heat a generous layer of Light Olive Oil in a skillet over medium-high heat and fry the keftedakia in batches, turning occasionally, until they are golden brown on all sides and cooked through (about 6–8 minutes per batch).

Transfer the cooked meatballs to a plate lined with paper towels to drain, then serve warm with wedges of Lemon to squeeze over them just before eating.