Keftedes (greek Meatballs) - Greek Recipe (Starter)

1/2 (500g) loaf of bread, sliced
500g minced pork
500g beef mince
1 egg
2 medium shallots, finely chopped
4 cloves garlic, finely chopped
1 1/2 tablespoons chopped fresh mint
1 1/2 tablespoons chopped fresh parsley
1 tablespoon dried oregano
1/2 tablespoon sea salt, or to taste
freshly ground black pepper to taste
100g plain flour, for dredging
Recipe Method
Place the bread in a large bowl and cover with water Set aside for about 10 minutes while you chop the shallot and herbs
Drain the water from the bowl with the bread Take handfuls of the bread and squeeze out as much water as possible over the sink Place wet bread back in the bowl and add the pork, beef, egg, shallots, garlic, mint, parsley, oregano, salt and pepper With your hands, mix all of the ingredients together thoroughly until well combined Place in the fridge, covered, for 30 minutes to an hour (this isn't absolutely necessary, but it allows the flavours to mingle and also makes the meatballs easier to form You could also let it sit in the fridge overnight)
Preheat the oven to 200 C / Gas mark 6 Prepare baking trays by covering with baking parchment
Place the flour in a shallow bowl or plastic bag (however you prefer to dredge the meatballs) Take the meatball mixture from the fridge and form the meatballs: Roll the mixture into 2 to 3cm balls, flatten into a disk shape, then dredge lightly in flour, shaking off any excess Place the meatballs on the baking tray
Bake in the preheated oven for approximately 30 to 40 minutes, turning over once halfway through The meatballs should be done on the inside and crispy on the outside
Serve immediately or at room temperature
To serve

Serve the meatballs as a main with chips and tzatziki, or alongside a crisp green salad of cos lettuce, spring onion and fresh chopped dill dressed simply with olive oil and vinegar
To serve as nibbles or as part of a meze spread, you can form the meatballs as stated or make them slightly smaller to be more 'bite size' Serve with tzatziki for dipping, or simply with lemon wedges on the side