Soula’s Meatballs - Κεφτεδάκια της Σούλας

I have included three recipes for meatballs in this family cookbook. I like them all. They all are prepared the same way, but have slightly different herbs and seasonings. Soula’s delicious meatballs are seasoned with cumin and mint Soula often serves them with hilopetes or baked orzo. A comfort meal that shouts OOpa!

2 pounds of ground beef (2 κιλά αλεσμένο βόειο κρέας)
1 # ground pork (1 κιλό χοιρινό)
10-12 T breadcrumbs (10-12 κουταλιές της σούπας ψίχουλα ή πλιγούρι βρώμηd)
handful of fresh parsley (χούφτα φρέσκο μαϊντανό)
1 Tablespoon dried oregano ( κουταλιά της σούπας ρίγανη)
1 Tablespoon mint (1 κουταλιά της σούπας μέντα)
1 Tablespoon cumin (1 κουταλιά της σούπας κύμινο)
3 eggs (3 αυγά)
Salt and pepper to taste (Αλάτι και πιπέρι για να γευτείς)
Splash of vinegar (Ξύδι)
Olive oil to moisten (Ελαιόλαδο)
3 large onions (3 μεγάλα κρεμμύδια)
3-4 garlic cloves (3-4 σκόρδ)

Add all ingredients into a large bowl and mix, squeezing with your hands to allow all the flavors to blend.
Cover the bowl with plastic wrap and let rest in the refrigerator for at least 15-30 minutes until chilled.
To form the meatballs, roll the mixture into balls, the size of walnuts.
Dredge lightly each meatball in flour, until well covered.
Transfer to a plate, shaking of excess flour.
To fry the meatballs use a large skillet and pour in the oil to a depth of 1/2 inch. Heat the oil over medium-high heat until it begins to ripple.
Add the meatballs in batches in a single layer and fry for about 7 minutes, turning occasionally until browned and crisp on all sides.
Use a slotted spoon to remove the meatballs to a plate lined with paper.