Keftedes

Method

Combine the ground beef, chopped onion, parsley, mint, garlic, oregano, cumin, breadcrumbs, egg, salt and pepper in a large bowl, mixing gently with your hands until just combined without overworking the mixture. Shape into 16-20 oval or round meatballs, roughly the size of a golf ball. Heat the olive oil in a large frying pan over a medium-high heat until shimmering. Working in batches to avoid crowding, fry the keftedes for 8-10 minutes, turning frequently, until golden brown on all sides and cooked through. Transfer to a plate lined with kitchen paper to drain excess oil. Serve warm with tzatziki sauce and lemon wedges.