The Tastiest Meatballs or Greek Keftedakia

Remove crust from bread slices and cut them into large pieces. In a bowl, add water and the bread and allow it to soak. Cut a thin slice from the top and the bottom of the onion. Peel the skin away and remove any soft outer layers. Using a grater (the largest holes), grate onion in a mixing bowl. 

Add ground beef, pressed garlic, chopped mint to the onion. Squeeze soaked bread to release the extra water and add it to the mixture. Add olive oil and vinegar and season with salt and pepper. 

Knead gently with wet hands for all ingredients to combine. Check once again for salt. The mixture should be slightly wet and workable, not too sticky. Cover bowl with plastic wrap and refrigerate for 1 hour.

Shape the mixture into 12 round bite size balls and set aside. Half fill a pan with vegetable oil and heat over medium to high heat.

Roll each meatball in flour to coat. Pat lightly to remove the excess flour and place each one in the frying pan. Cook meatballs  in batches, so the aren't overcrowded.

Fry meatballs for about 3 minutes on each side until golden brown. When ready, transfer to paper towels to drain excess oil. Serve warm.