Greek meatballs

All you need to make the most delicious keftedes / κεφτέδες - #Greek meatballs. My family always uses half pork, half beef for a lighter result.

#RECIPE:
1/2 lb (250g) ground pork
1/2 lb (250g) ground beef
1 egg
1 red onion, grated
1 bunch parsley, chopped
1/2 bunch mint, chopped
1-2 tbsp dried oregano
3/4 c (100g) breadcrumbs
1/3 c (75ml) raki, grappa or pisco
lots of salt and pepper
flour for dredging
olive oil for frying
METHOD:
Combine all of the ingredients, except the flour and oil. Mix well with hands. Form into walnut-sized balls, then flatten into a disc. Dredge in flour, shaking off excess.
Heat olive oil in a large frying pan, about a finger's width deep. Once hot, add meatballs, taking care not to overcrowd the pan. Fry till browned, then flip and repeat. Remove to paper towels to drain and continue with remaining meatballs.
TIPS:
I usually use half all purpose, half spelt or whole wheat for dredging.
Serve with Horta (braised greens), or with hand-cut fries (or both!). Also nice as part of a meze spread with tzatziki, a Greek salad, etc.