Greek Meatballs

Instructions

1. Prepare the mixture
   In a large bowl, combine the ground meat, grated onion, minced garlic, soaked bread, beaten egg, mint, parsley, oregano, cinnamon, salt, and pepper. Mix thoroughly with your hands until all ingredients are well incorporated.
2. Chill the mixture
   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the mixture to firm up, making it easier to form the meatballs.
3. Form the meatballs
   Remove the mixture from the refrigerator. With wet hands to prevent sticking, take about 1 tablespoon of the mixture and roll it into a ball approximately 1-inch in diameter. Continue until all the mixture is used, placing the formed meatballs on a tray.
4. Coat with flour
   Place the flour in a shallow dish. Roll each meatball in the flour, shaking off any excess. The light coating helps create a crispy exterior when fried.
5. Heat the oil
   Heat the olive oil in a large, deep skillet over medium-high heat until it reaches approximately 350°F (175°C). The oil should be hot but not smoking.
6. Fry the meatballs
   Carefully add the meatballs to the hot oil in batches, being careful not to overcrowd the pan. Fry for about 3-4 minutes, turning occasionally, until they are golden brown and cooked through. The internal temperature should reach 160°F (71°C).
7. Drain and rest
   Using a slotted spoon, transfer the cooked meatballs to a plate lined with paper towels to drain excess oil. Allow them to rest for a couple of minutes before serving.
8. Serve
   Arrange the keftedes on a serving platter with lemon wedges. They can be served hot or at room temperature, traditionally with tzatziki sauce, pita bread, and a Greek salad on the side.