3 cups stale white bread, cut in 1 inch cubes
3/4 cups water
1/2 cup dry white wine
2 Tablespoons butter
1 large onion, finely chopped
1 T salt
1/2 teaspoon pepper
1 tbsp fresh Greek oregano
2 lbs. minced/ground beef
1/2 lb. minced/ground pork
3 T chopped fresh mint
flour and olive oil for frying
Soak the bread in the water and wine in a bowl. Heat butter in a skillet and add onion. Cook a minute or two until just translucent. Mix meats, soaked bread, onions, salt , pepper and mint. Use your hands to combine well. Let the mixture stand for 20 minutes or overnight covered tightly in the fridge. Shape into small meatballs or patties. Roll lightly in flour. Fill skillet with about 1/2 – 1 inch of olive oil and heat. Shallow fry the meatballs until golden brown on all sides. Serve as an appetizer, with your favorite red sauce.